Description
Indulge in the rich and creamy delight of Hot Chocolate Cheesecake, a perfect dessert for chocolate lovers.
Ingredients
Scale
- 24 Oreo cookies (crushed into crumbs)
- 6 tbsp unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 2 tbsp hot cocoa mix (with marshmallows if available)
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup heavy cream
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup mini marshmallows (toasted)
- ½ cup hot fudge sauce (warmed)
Instructions
- Preheat oven to 325°F (165°C).
- Mix crushed Oreos and melted butter until sandy.
- Press into bottom of a greased 9-inch springform pan.
- Bake for 8 minutes, then cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add cocoa powder, hot cocoa mix, sour cream, and vanilla. Mix until combined.
- Add eggs one at a time, mixing gently after each.
- Stir in heavy cream until smooth.
- Pour filling over crust.
- Place springform pan in a larger pan with 1 inch of hot water (water bath method).
- Bake 55–65 minutes until center is almost set.
- Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour.
- Chill in fridge for at least 4 hours or overnight.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe whipped cream on top.
- Drizzle with hot fudge sauce.
- Top with toasted mini marshmallows for the “hot chocolate” effect.
Notes
- For best results, use room temperature cream cheese.
- Ensure the cheesecake is fully cooled before chilling in the fridge.
- Toasting mini marshmallows can be done using a kitchen torch or under a broiler.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg