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Hot Chocolate Cheesecake

Irresistible Hot Chocolate Cheesecake for Cozy Nights

Indulge in this delightful Hot Chocolate Cheesecake, a perfect winter dessert that combines creamy cheesecake and rich chocolate flavor.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Oreo Cookies Alternative: Use chocolate graham crackers for a similar flavor profile.
  • 1/2 cup Butter Alternative: Coconut oil can be used for a dairy-free option.
  • 1/4 teaspoon Salt Use a pinch of sea salt as an alternative.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Make sure to soften to room temperature for easy blending.
  • 1 cup Granulated Sugar Substitution: Brown sugar can add a hint of molasses flavor.
  • 1/4 cup Flour Alternative: Use cornstarch for a gluten-free option.
  • 1/2 cup Hot Cocoa Mix Ensure it's a variety with marshmallows for added texture.
  • 1 cup Heavy Whipping Cream Alternative: Use a dairy-free whipped cream for a vegan recipe.
  • 3 large Eggs For an eggless version, consider silken tofu.
For the Ganache and Toppings
  • 1 cup Chocolate Chips Alternative: Use a dairy-free chocolate for a vegan option.
  • 1 cup Whipped Cream Optional: Use store-bought for convenience.
  • 1 cup Mini Marshmallows
  • 1/4 cup Chocolate Shavings

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Stand Mixer
  • small saucepan

Method
 

Step-by-Step Instructions for Hot Chocolate Cheesecake
  1. Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with non-stick cooking spray.
  2. Crush Oreo cookies in a food processor to make fine crumbs. Melt butter and mix with crumbs and salt. Press into the bottom and sides of the springform pan.
  3. Blend softened cream cheese with sugar, flour, and hot cocoa mix until smooth. Avoid overmixing.
  4. Gradually add heavy cream, then whip until fluffy. Lower speed and add eggs one at a time until smooth.
  5. Pour the filling over the crust and bake for 15 minutes at 350°F. Reduce temperature to 200°F and bake for another 50-55 minutes.
  6. Turn off the oven and let the cheesecake cool inside for 30 minutes, then crack the door open for another 15 minutes.
  7. Cool to room temperature on the counter, then cover and refrigerate for at least 6 hours or overnight.
  8. Heat heavy cream until hot but not boiling. Pour over chocolate chips and whisk until smooth. Let cool before pouring over cheesecake.
  9. Garnish with whipped cream, mini marshmallows, and chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 105mgSodium: 210mgPotassium: 160mgFiber: 1gSugar: 21gVitamin A: 10IUCalcium: 50mgIron: 1mg

Notes

Ensure the Oreo crust is tightly pressed to avoid a crumbly texture after baking. Use high-quality chocolate for the ganache.

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