Hot Chocolate Cheesecake Recipe

BySarah Summers
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Introduction

Indulge in the rich and creamy delight of Hot Chocolate Cheesecake, a perfect dessert for chocolate lovers. This cheesecake combines the classic flavors of hot cocoa with a smooth, velvety texture and a crunchy Oreo crust. It’s an irresistible treat to enjoy any time of the year.

A slice of rich chocolate cake with three clear layers sits on a white speckled plate on a white marbled surface. The bottom layer is dark and crumbly like a cookie crust, followed by a thick middle layer of soft, creamy chocolate mousse. On top of that is a thick white whipped cream layer decorated with small marshmallows, chocolate chips, and tiny red and white candy pieces. Some marshmallows and crushed candy are scattered around the plate, with a golden fork resting beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups Oreos (fine crumb)
  • 5 TBSP Unsalted butter (melted)
  • 24 oz 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 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 1 1/2 cups Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 tsp 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 parchment paper and spray again.
  2. Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter until combined.
  3. Step 3: Press the crust mixture evenly into the prepared pan, extending halfway up the sides. Compact the bottom firmly using the bottom of a measuring cup.
  4. Step 4: Bake the crust for 11 minutes, then set aside.
  5. Step 5: Beat cream cheese and sugar on high speed for 2 minutes using a mixer. Scrape down the sides.
  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 eggs one at a time and mix on low speed until just combined. Finish mixing with a spatula.
  8. Step 8: Pour the batter over the baked crust in the pan.
  9. Step 9: Prepare a water bath by placing the springform pan inside a larger pan. Fill with hot water halfway up the sides of the springform pan, either by using a 10-inch cake pan inside a roasting pan or wrapping the springform pan tightly in foil before placing it in the water.
  10. Step 10: Bake for 75-85 minutes until the edges are set and the center still slightly jiggles.
  11. Step 11: Turn off the oven, open the door, and let the cheesecake cool inside for 30 minutes. Then transfer to a cooling rack to cool completely.
  12. Step 12: Cover with foil and chill in the refrigerator for at least 6 hours or overnight.
  13. Step 13: For whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract in a metal bowl until medium peaks form.
  14. Step 14: Remove the cheesecake from the pan and parchment paper. Top with whipped cream and optional decorations like mini marshmallows, mini chocolate chips, or crushed candy canes.

Tips & Variations

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • For a festive twist, garnish the cheesecake with peppermint or holiday-themed toppings.
  • If you don’t have a springform pan, line a regular pan with parchment paper allowing sides to lift out easily.
  • Try different flavored hot cocoa mixes for unique flavor variations.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow the cheesecake to come to room temperature for about 30 minutes; it’s best served chilled. Leftover whipped cream should be used within 1-2 days and kept refrigerated.

How to Serve

A slice of rich chocolate mousse cake on a white speckled plate with four visible layers: the bottom dark crust layer is dense and crumbly, the thick middle layer is dark chocolate mousse with a smooth creamy texture, followed by a thinner layer of slightly darker chocolate, and topped with a thick fluffy white whipped cream layer scattered with mini marshmallows, small chocolate chips, and crushed red peppermint candy pieces. The cake slice is centered in the image with some marshmallows and peppermint candies blurred in the foreground, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the Oreos with gluten-free chocolate sandwich cookies or another gluten-free crumb for the crust.

How do I prevent cracks from forming on the cheesecake?

Baking the cheesecake in a water bath helps maintain moisture and even heat, reducing cracking. Also, avoid overmixing and let the cheesecake cool gradually in the oven before removing.

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Hot Chocolate Cheesecake Recipe

★★★★★

4.9 from 132 reviews
  • Author: Sarah
  • Total Time: 8 hours 5 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This decadent Hot Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the comforting flavors of hot cocoa. Featuring a crunchy Oreo crust and topped with fluffy whipped cream and optional festive decorations, this dessert is perfect for chilly evenings or special occasions. The cheesecake is baked using a water bath to ensure a smooth, crack-free finish.

Ingredients

Scale

Oreo Crust

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

Hot Chocolate 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 Decorations

  • Mini marshmallows
  • Mini chocolate chips
  • Crushed candy canes

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). 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 later.
  2. Make the Oreo Crust: Using a food processor, pulse the Oreos until they become a fine crumb. Transfer to a small bowl and mix with melted butter using a fork until evenly combined.
  3. Press the Crust: Pour the Oreo mixture into the prepared pan. Use your hands to press it evenly along the bottom and halfway up the sides. Compact the crust firmly with the bottom of a measuring cup for an even base.
  4. Bake the Crust: Place the crust in the oven and bake for 11 minutes. Remove and set aside to cool slightly.
  5. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar on high speed for 2 minutes until smooth and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Cocoa Ingredients and Mix: Add the hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until everything is well combined, scraping the bowl as needed.
  7. Add Eggs: Add the eggs one at a time, mixing on low speed and just until combined after each addition. Avoid overmixing to maintain a creamy texture. Finish mixing with a spatula to ensure uniform batter.
  8. Prepare Water Bath: Place the baked crust in a water bath to prevent cracking. Method 1: Place the springform pan inside a 10-inch cake pan, then set the cake pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cake pan. Method 2: Wrap the springform pan tightly twice in aluminum foil and place it directly in the roasting pan. Pour hot water halfway up the springform pan. Both methods keep moisture consistent during baking.
  9. Bake the Cheesecake: Pour the cheesecake batter over the crust. Bake for 75-85 minutes until the edges are set and the center has a slight jiggle when gently shaken.
  10. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracking. Then transfer to a cooling rack to cool completely at room temperature.
  11. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to fully set and develop flavor.
  12. Make Whipped Cream Topping: Using a metal mixing bowl fitted with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
  13. Decorate: Remove the chilled cheesecake from the springform pan and peel off the parchment paper. Spread the whipped cream evenly over the top. Optionally, garnish with mini marshmallows, mini chocolate chips, and crushed candy canes for a festive touch.

Notes

  • Room temperature ingredients help achieve a smooth batter and prevent lumps.
  • Be careful not to overmix eggs to avoid dense texture.
  • The water bath should be prepared carefully to avoid leaks that could wet the crust.
  • Chilling overnight improves the cheesecake’s texture and flavor.
  • Optional toppings add texture and a festive element but can be customized to preference.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Hot Chocolate Cheesecake, Oreo Crust, Chocolate Cheesecake, Holiday Dessert, Cream Cheese Dessert

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