Description

This Hot Chocolate Cheesecake combines the classic creamy texture of cheesecake with the rich, comforting flavors of hot cocoa and marshmallows. Featuring a crunchy Oreo cookie crust and topped with a luscious chocolate ganache and festive garnishes, this dessert is perfect for cozy evenings or special occasions.

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

Chocolate Ganache

1 cup heavy whipping cream
½ cup good quality chocolate chips

Toppings

Whipped cream
Mini marshmallows
Chocolate shavings

Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set aside to ensure the cheesecake won’t stick.
Make the crust: Pulse Oreo cookies in a food processor until they form fine crumbs. Mix the crushed Oreos with melted butter and salt until the mixture is well combined and holds together.
Form and bake crust: Press the cookie crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan to create an even crust. Bake for 10 minutes, then allow it to cool.
Cream the cream cheese: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until the mixture is smooth and lump-free. Scrape down the bowl sides as needed.
Add sugar, flour, and cocoa: Mix in granulated sugar and flour until just combined. Then gently blend in the hot cocoa packets with marshmallows until fully mixed, ensuring even chocolate flavor throughout the batter.
Whip heavy cream: Pour in 2 cups of heavy whipping cream and beat starting on low speed, gradually increasing to high for 1-2 minutes until the cream is fluffy and incorporated into the batter.
Add eggs: Add the eggs one at a time, mixing just until each is combined. Scrape the bowl sides and mix until the batter is smooth and homogenous without overmixing.
Bake the cheesecake: Pour the batter over the prepared crust. Bake at 350°F for 15 minutes, then reduce the oven temperature to 200°F without opening the door. Continue baking for 50-55 minutes or until the center jiggles gently like Jell-O. After baking, turn off the oven and let the cheesecake rest inside for 30 minutes with the door closed.
Cool the cheesecake: Crack the oven door open and allow the cheesecake to cool gradually for 15 minutes. Remove from oven, transfer to a wire rack, and bring it to room temperature to prevent cracking.
Refrigerate: Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to set the texture properly.
Prepare chocolate ganache: Heat 1 cup of heavy cream in a microwave-safe dish for about 1 minute until hot but not boiling. Pour over the ½ cup of chocolate chips and let sit for 2-3 minutes. Whisk until smooth and thickened. Let the ganache cool for 5 minutes before using so it thickens slightly.
Top and serve: Pour the cooled ganache evenly over the chilled cheesecake. Garnish with whipped cream, mini marshmallows, and chocolate shavings for a festive finish. Slice and serve chilled for the best experience.

Notes

Use full-fat cream cheese and heavy cream for the creamiest texture.
Do not open the oven door while baking at 200°F to avoid cracking.
Letting the cheesecake rest inside the turned-off oven helps prevent sudden temperature changes.
For a more intense chocolate flavor, use high-quality cocoa mix and chocolate chips.
The cheesecake is best served chilled but can be left out for up to 2 hours before serving.
Store leftover cheesecake covered in the refrigerator for up to 4 days.

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot chocolate cheesecake, Oreo crust cheesecake, chocolate cheesecake, creamy cheesecake, holiday dessert, marshmallow cheesecake