Hot Chocolate Cheesecake Recipe

ByGabriel Langdon
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Introduction

This Hot Chocolate Cheesecake is a decadent dessert perfect for chocolate lovers and cozy occasions. With a rich Oreo crust and creamy cocoa-flavored filling topped with fluffy whipped cream, it’s sure to impress at any gathering.

A slice of rich chocolate cheesecake with four visible layers sits on a white speckled plate; the bottom layer is a dark crumbly crust, followed by a thick, dense chocolate cheesecake layer in the middle with a smooth surface, topped by a generous fluffy white whipped cream layer that has a soft, airy texture. On the whipped cream are small white marshmallows, miniature dark chocolate chips, and bits of red and white crushed candy cane scattered evenly. The plate rests on a wooden surface with scattered mini marshmallows and candy cane pieces around it against a blurred background with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups Oreos (fine crumb)
  • 5 tablespoons Unsalted butter (melted)
  • 24 ounces Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Hot cocoa mix (2 packets)
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 1 1/2 cups Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract

Instructions

  1. Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
  2. Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter using a fork.
  3. Step 3: Pour the crumb mixture into the prepared pan. Press the crumbs halfway up the sides using your hands. Use the bottom of a measuring cup to compact the crust tightly on the bottom.
  4. Step 4: Bake the crust for 11 minutes, then set aside.
  5. Step 5: In a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  6. Step 6: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed until combined, scraping the bowl as needed.
  7. Step 7: Add the eggs and mix on low speed until just combined. Finish mixing gently with a spatula.
  8. Step 8: Pour the cheesecake batter over the baked crust.
  9. Step 9: Prepare a water bath using one of these methods:
    • Place the springform pan in a 10-inch cake pan; set the cake pan inside a large roasting pan. Fill the roasting pan with hot water halfway up the cake pan to avoid water contact with the crust.
    • Wrap the springform pan tightly twice with aluminum foil and place it inside the roasting pan. Fill with hot water halfway up the springform pan (this method may risk water leakage into the crust).
  10. Step 10: Bake for 75–85 minutes until the edges are set but the center still jiggles slightly.
  11. Step 11: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 30 minutes.
  12. Step 12: Transfer the cheesecake to a cooling rack and let it cool completely.
  13. Step 13: Cover with foil and chill in the refrigerator for at least 6 hours or overnight.
  14. Step 14: For the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract in a metal bowl with a whisk attachment on high speed until medium peaks form.
  15. Step 15: Remove the cheesecake from the pan and parchment paper, then top with the whipped cream. Optionally, garnish with mini marshmallows, mini chocolate chips, or crushed candy canes.

Tips & Variations

  • Use room temperature ingredients for a smoother cheesecake batter.
  • Ensure the water bath is at the right level to prevent water from leaking into the crust.
  • Try adding a splash of espresso powder to enhance the chocolate flavor.
  • Top with your favorite chocolate shavings or a drizzle of caramel sauce for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving. Leftover whipped cream can be stored in an airtight container for 1–2 days. To rewhip, use a mixer briefly before topping again.

How to Serve

A slice of rich chocolate cheesecake with three clear layers sits on a white speckled plate against a brown wooden surface. The bottom layer is a dark chocolate crumb crust, dense and textured. The middle layer is thick, smooth, and creamy milk chocolate cheesecake with a slightly matte finish. The top layer is fluffy white whipped cream, topped with small white marshmallows, dark chocolate chips, and crushed red and white candy pieces scattered across the cream. Around the plate are a few scattered mini marshmallows and bits of chocolate crumbs, with a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate cookies or graham crackers for a different flavor and texture. Just make sure they blend into fine crumbs for the crust to hold well.

Do I have to use a water bath?

Using a water bath helps the cheesecake bake gently and prevents cracks by providing moisture. While not mandatory, it greatly improves the texture and appearance of the cheesecake.

Print
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Hot Chocolate Cheesecake Recipe

★★★★★

4.5 from 138 reviews
  • Author: Gabriel
  • Total Time: 8 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Hot Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the delightfully chocolatey flavors of hot cocoa, all nestled on a crunchy Oreo crust. Topped with fluffy whipped cream and festive decorations, it’s a perfect indulgent dessert for chocolate lovers.

Ingredients

Scale

Oreo Crust

  • 3 cups Oreos (finely crushed)
  • 5 tablespoons Unsalted butter (melted)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Hot cocoa mix (about 2 packets)
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Whipped Cream Topping

  • 1 1/2 cups Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • Optional: Mini marshmallows, mini chocolate chips, crushed candy canes for decoration

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with parchment paper and spray again to ensure easy removal of the cheesecake.
  2. Make Oreo crust: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter until combined.
  3. Press crust into pan: Pour the Oreo mixture into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to firmly compact the crust for a solid base.
  4. Bake crust: Bake the crust in the preheated oven for 11 minutes, then remove to cool slightly.
  5. Prepare cheesecake batter: In a mixer, beat the cream cheese and sugar on high speed for 2 minutes until smooth and creamy. Scrape the bowl to ensure even mixing.
  6. Add chocolate ingredients: Mix in the hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract on medium speed until fully combined. Scrape the bowl as needed.
  7. Add eggs: Add the eggs one at a time, mixing on low speed just until combined. Finish mixing gently with a spatula to avoid overmixing.
  8. Pour batter atop crust: Pour the chocolate cheesecake batter evenly over the baked Oreo crust.
  9. Prepare water bath: Use a large roasting pan to create a water bath to prevent cracking and ensure even baking. You may either place the springform pan inside a 10-inch cake pan inside the roasting pan filled halfway with hot water, or wrap the springform pan twice in foil and place it in the roasting pan filled halfway with hot water. Both methods help keep moisture in during baking.
  10. Bake cheesecake: Bake for 75-85 minutes at 325℉, or until the edges are set and the center has a slight jiggle. This gentle bake helps achieve a creamy texture.
  11. Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for about 30 minutes.
  12. Cool completely: Transfer the cheesecake to a cooling rack and allow it to cool fully to room temperature.
  13. Chill: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
  14. Make whipped cream: Using a chilled metal bowl and whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
  15. Decorate cheesecake: Remove the cheesecake from the pan and peel off the parchment paper. Spread the whipped cream topping evenly over the cheesecake. Optionally, decorate with mini marshmallows, mini chocolate chips, and crushed candy canes for a festive touch.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Use a water bath to prevent the cheesecake from cracking and to maintain moisture.
  • The slight jiggle in the center after baking is normal and desired for a creamy texture.
  • Wrap the springform pan tightly with foil if using the direct water bath method to avoid water leakage into the crust.
  • Chilling the cheesecake overnight improves flavor and texture.
  • Decorations like marshmallows and candy canes can be tailored to your preference or seasonal theme.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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