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Hot Chocolate Cheesecake Recipe

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★★★★★

4.4 from 58 reviews

This Hot Chocolate Cheesecake is a decadent dessert combining the rich flavors of Oreo cookie crust, creamy cheesecake infused with hot cocoa, and a luscious chocolate ganache topping. Finished with whipped cream, mini marshmallows, and chocolate shavings, this dessert is perfect for chocolate lovers seeking a cozy, indulgent treat.

Ingredients

Scale

Crust

  • 20 Oreo cookies – crushed
  • 4 Tablespoons butter – melted
  • ¼ teaspoon salt

Cheesecake Filling

  • 4 (8 oz) packages cream cheese – softened
  • ¾ cup granulated sugar
  • 3 Tablespoons flour
  • 3 hot cocoa packets with marshmallows
  • 2 cups heavy whipping cream
  • 2 eggs

Topping

  • 1 cup heavy whipping cream
  • ½ cup good quality chocolate chips
  • Whipped cream
  • Mini marshmallows
  • Chocolate shavings

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray. Set aside.
  2. Make the crust: Place the Oreo cookies into a food processor and pulse until they become fine crumbs. Add melted butter and salt, and mix well until the mixture is combined.
  3. Form crust in pan: Pour the cookie crumb mixture into the bottom of the prepared springform pan. Use the back of a spoon to gently press the crumbs down evenly and bring the crumbs about 1 inch up the sides to create a crust edge.
  4. Bake crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and allow it to cool while preparing the filling.
  5. Cream the cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and lump-free. Scrape sides and bottom of the bowl as needed.
  6. Add dry ingredients: Add granulated sugar and flour to the cream cheese and mix until just combined, avoiding overmixing.
  7. Incorporate hot cocoa: Add the contents of the three hot cocoa packets with marshmallows to the mixture and mix until just combined.
  8. Whip heavy cream: Pour in 2 cups of heavy whipping cream and start mixing on low speed, gradually increasing to high. Whip for 1-2 minutes until well incorporated and slightly fluffy.
  9. Add eggs: Add eggs one at a time, mixing just until combined after each addition. Scrape the sides of the bowl and give a final gentle mix to ensure the batter is smooth.
  10. Bake cheesecake: Pour the cheesecake batter into the prepared crust. Bake at 350°F for 15 minutes. Without opening the oven door, reduce temperature to 200°F and bake for an additional 50-55 minutes, until the center slightly jiggles like Jell-O.
  11. Rest cheesecake in oven: Turn off the oven and leave the door closed. Let the cheesecake rest inside the oven for 30 minutes.
  12. Cool cheesecake: Crack the oven door open and allow the cheesecake to cool slowly for 15 minutes. Then remove from the oven and let it come to room temperature on a wire rack.
  13. Refrigerate: Cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
  14. Make ganache: Heat 1 cup of heavy cream in a microwave-safe dish for about 1 minute until hot. Pour the hot cream over ½ cup chocolate chips. Let sit for 2-3 minutes, then whisk together until smooth and thickened.
  15. Cool ganache and pour: Allow the ganache to cool for 5 minutes, then pour evenly over the chilled cheesecake.
  16. Decorate and serve: Smooth the ganache evenly over the top. Garnish with whipped cream, mini marshmallows, and chocolate shavings. Serve chilled and enjoy.

Notes

  • Using room temperature cream cheese ensures a smooth batter without lumps.
  • Do not overmix once eggs are added to prevent cracking during baking.
  • The slow cooling process in the oven helps prevent cracks on the cheesecake surface.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
  • For a gluten-free version, substitute Oreo cookies with gluten-free chocolate cookies.
  • The ganache topping can be prepared in advance and refrigerated; gently rewarm before pouring.

Keywords: Hot Chocolate Cheesecake, Oreo Crust Cheesecake, Chocolate Cheesecake, Holiday Dessert, Cocoa Cheesecake

Find it online: https://cookedbycleo.com/hot-chocolate-cheesecake-recipe/