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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

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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Find it online: https://gabriellangdon.com/hot-chocolate-cheesecake-recipe/