Description

This Hot Chocolate Cheesecake is a decadent and creamy dessert that combines the rich flavors of cocoa, cream cheese, and marshmallows. Featuring a chocolate graham cracker crust and a luscious chocolate-infused filling studded with mini marshmallows and chocolate chips, this cheesecake is finished with whipped cream, chocolate shavings, and extra marshmallows for the ultimate cozy treat. Perfect for chocolate lovers looking to indulge in a smooth and velvety dessert with a delightful textural contrast.

Ingredients

Scale

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

Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake, ensuring the oven reaches a stable temperature for even cooking.
Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir together until the mixture resembles wet sand, ensuring even moisture distribution.
Form and Bake the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan forming a compact crust. Bake this crust in the preheated oven for 10 minutes, then remove and allow it to cool completely to set.
Make the Cheesecake Batter: Using an electric mixer, beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy with no lumps.
Add Remaining Filling Ingredients: Add the sour cream, heavy cream, eggs, vanilla extract, and unsweetened cocoa powder to the cream cheese mixture. Beat until fully combined and silky smooth.
Fold in Marshmallows and Chocolate Chips: Gently fold the mini marshmallows and chocolate chips into the batter to distribute them evenly without deflating the mixture.
Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55-60 minutes, until the edges are set and the center slightly jiggles when gently shaken.
Cool Gradually: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for about 1 hour to prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to firm up fully and develop flavors.
Add Toppings and Serve: Before serving, top the cheesecake with fluffy whipped cream, chocolate shavings, and additional mini marshmallows for a festive finishing touch.

Notes

For a more intense chocolate flavor, substitute dark chocolate cocoa powder for the unsweetened cocoa powder.
Chilling the cheesecake overnight enhances its texture and deepens the flavors for the best taste experience.
Optional: Add a layer of melted chocolate on top before adding whipped cream and toppings to intensify the chocolate goodness.
Slow cooling inside the oven prevents cracks and ensures a smooth, creamy cheesecake texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hot Chocolate Cheesecake, chocolate cheesecake, marshmallow cheesecake, creamy dessert, chocolate dessert, baked cheesecake