Description
Indulge in this rich and creamy Hot Chocolate Cheesecake recipe that combines the classic flavors of Oreo crust and hot cocoa-infused cream cheese filling. Topped with a luscious chocolate ganache, whipped cream, mini marshmallows, and chocolate shavings, this decadent dessert is perfect for cozy gatherings 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.
- Make the crust: Pulse Oreo cookies in a food processor until fine crumbs form. Mix in melted butter and salt until well combined.
- Form and bake crust: Press the cookie crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes then allow to cool.
- Cream the cream cheese: In a stand mixer with paddle attachment, beat softened cream cheese for 2-3 minutes until smooth and lump-free, scraping the bowl sides as needed.
- Add sugar, flour, and cocoa: Mix in the granulated sugar and flour until just combined, then add the hot cocoa packets and blend gently until mixed.
- 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 fluffy.
- Add eggs: Incorporate eggs one at a time, mixing just until combined after each addition. Scrape sides and give a final smooth mix.
- Bake the cheesecake: Pour batter into crust. Bake at 350°F for 15 minutes, then reduce oven to 200°F without opening the door and bake for 50-55 minutes until center jiggles like Jell-O. Turn off oven and let cheesecake rest inside with door closed for 30 minutes.
- Cool the cheesecake: Crack oven door open and cool cheesecake for 15 minutes. Remove from oven, transfer to a wire rack, and bring to room temperature.
- Refrigerate: Chill cheesecake in the refrigerator for at least 6 hours or overnight for best texture.
- Prepare chocolate ganache: Heat 1 cup heavy cream in microwave-safe dish for about 1 minute until hot. Pour over ½ cup chocolate chips, let sit 2-3 minutes, then whisk until smooth and thickened. Cool ganache for 5 minutes before using.
- Top and serve: Pour ganache evenly over cheesecake. Garnish with whipped cream, mini marshmallows, and chocolate shavings. Slice and serve.
Notes
- Ensure the cream cheese is softened for a smooth batter without lumps.
- Do not open the oven door when reducing temperature during baking to prevent cracking.
- Allow the cheesecake to rest in the oven after baking to help set the center perfectly.
- Chilling the cheesecake overnight enhances texture and flavor.
- Use good quality chocolate chips for a richer ganache topping.
- You can substitute Oreo cookies with another chocolate sandwich cookie if preferred.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hot Chocolate Cheesecake, Oreo crust cheesecake, chocolate cheesecake recipe, holiday cheesecake, creamy dessert, chocolate ganache cheesecake
