Introduction

Indulge in the comforting flavors of winter with this Hot Chocolate Cheesecake. Rich, creamy, and bursting with chocolate goodness, it combines a crisp chocolate crust with a luscious cocoa-infused filling, mini marshmallows, and chocolate chips. Topped with whipped cream and chocolate shavings, it’s a decadent dessert that will warm your soul.

A slice of three-layer chocolate mousse cake sits on a white plate with a speckled pattern, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, topped with a thick, dense chocolate mousse layer showing a smooth yet slightly textured surface. Above this is a lighter, creamy chocolate mousse layer, finishing with a thick, smooth layer of white whipped cream on top. The whipped cream is decorated with small white marshmallows, dark chocolate chips, and tiny pieces of red and white candy. Scattered mini marshmallows and pieces of candy lie around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 ½ cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
½ cup heavy cream
3 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup mini marshmallows
½ cup chocolate chips

For the topping:

Whipped cream
Chocolate shavings
Additional mini marshmallows

Instructions

Step 1: Preheat your oven to 325°F (160°C). This temperature will give your cheesecake a beautiful, creamy texture.

Step 2: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

Step 3: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, then remove and let cool completely.

Step 4: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar using an electric mixer until smooth and creamy, ensuring no lumps remain.

Step 5: Add sour cream, heavy cream, eggs, vanilla extract, and cocoa powder to the cream cheese mixture. Beat until fully combined and silky.

Step 6: Gently fold in the mini marshmallows and chocolate chips to incorporate sweetness and texture.

Step 7: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 8: Bake in the preheated oven for 55 to 60 minutes. The edges should be set, and the center should jiggle slightly.

Step 9: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside for about 1 hour to prevent cracking.

Step 10: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, for optimal firmness.

Step 11: Before serving, top with whipped cream, chocolate shavings, and sprinkle with additional mini marshmallows.

FAQs

Can I use a regular springform pan instead of a 9-inch one?

The 9-inch pan is ideal for this recipe to achieve the right thickness and baking time. A smaller or larger pan will affect cooking time and cheesecake consistency, so adjustments would be needed.

Why does the cheesecake crack sometimes?

Cracking often occurs due to rapid temperature changes or overbaking. This recipe suggests cooling the cheesecake slowly with the oven door cracked to prevent cracks and achieve a smooth surface.