Description

This Hot Chocolate Cheesecake is a rich, creamy dessert that combines the decadent flavors of chocolate cheesecake with the cozy nostalgia of winter hot cocoa. Featuring a chocolate cookie crust and a luscious chocolate-infused filling, it is topped with fluffy whipped cream, mini marshmallows, and optional hot fudge drizzle and chocolate shavings, making it a festive and impressive holiday dessert.

Ingredients

Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, crushed)
5 tbsp melted butter
1 tbsp sugar (optional)

Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
¼ cup cocoa powder
½ cup sour cream
8 oz semi-sweet chocolate, melted and slightly cooled
3 large eggs
2 tsp vanilla extract
½ tsp salt

Toppings:

Whipped cream
Mini marshmallows
Hot fudge drizzle (optional)
Chocolate shavings or sprinkles (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
Make the Crust: In a bowl, combine the chocolate cookie crumbs, melted butter, and optional sugar. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes to set it.
Beat Cream Cheese: Using a stand mixer, beat the softened cream cheese until smooth and creamy to ensure a lump-free filling.
Add Sugar and Cocoa: Incorporate the granulated sugar and cocoa powder into the cream cheese, beating again until fully blended.
Add Remaining Filling Ingredients: Mix in sour cream, melted semi-sweet chocolate, vanilla extract, and salt until the mixture is smooth and homogeneous.
Incorporate Eggs: Add the eggs one at a time, mixing just until each egg is incorporated to avoid overmixing which can cause cracks.
Assemble and Bake: Pour the cheesecake filling over the baked crust and smooth the top with a spatula. Bake for 50–60 minutes or until the center is just set but still has a slight jiggle.
Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door slightly cracked for 1 hour to prevent sudden temperature changes that cause cracking.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight for optimal flavor and texture.
Add Toppings: Just before serving, top the cheesecake with whipped cream, mini marshmallows, and optionally drizzle with hot fudge and sprinkle chocolate shavings or sprinkles.

Notes

For a silky smooth texture and to prevent cracking, bake the cheesecake in a water bath.
Chilling the cheesecake overnight enhances flavor and makes slicing easier.
This cheesecake can be made 1–2 days ahead, making it great for holiday meal prep.
To make this recipe gluten-free, substitute chocolate cookies with gluten-free versions for the crust.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert, Holiday
Method: Baking
Cuisine: American