Description
This decadent Hot Chocolate Cheesecake combines rich chocolate flavor with a creamy, smooth texture that’s perfect for winter and holiday desserts. Featuring a chocolate cookie crust, a luscious chocolate cream cheese filling infused with hot chocolate, and topped with mini marshmallows and whipped cream, this cheesecake is sure to impress and delight chocolate lovers.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot chocolate, prepared and cooled
Toppings
- 1/2 cup mini marshmallows
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom of the pan to create an even crust layer. Bake for 10 minutes to set the crust, then remove and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add in the cocoa powder and cornstarch, mixing thoroughly to avoid lumps. Next, beat in the sour cream, eggs, vanilla extract, and the cooled hot chocolate, continuing to mix until the filling is fully smooth and homogeneous.
- Assemble and bake: Pour the prepared cheesecake batter over the baked crust in the springform pan. Gently tap the pan on the counter several times to release any trapped air bubbles in the batter. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After this gradual cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: Before serving, garnish the cheesecake with mini marshmallows, whipped cream, and chocolate shavings if desired, enhancing both presentation and flavor.
Notes
- For a richer and deeper chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- Top the cheesecake with toasted marshmallows instead of raw for an added smoky flavor and texture contrast.
- This cheesecake can be made up to 3 days in advance; store it covered in the refrigerator to maintain freshness.
- To achieve clean slices, dip your knife in hot water and wipe it clean between each cut.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
