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Hot Chocolate Cheesecake Recipe

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★★★★★

4.4 from 108 reviews

This Hot Chocolate Cheesecake features a rich and creamy cocoa-infused cream cheese filling atop a crunchy Oreo cookie crust, topped with homemade whipped cream and marshmallows for the perfect cozy dessert. Baked in a water bath to ensure a smooth, crack-free texture, this decadent cheesecake is an indulgent treat ideal for chocolate lovers.

Ingredients

Scale

Oreo Crust

  • 30 Oreo cookies
  • 60 g (4 tbsp) unsalted butter, melted

Cocoa Cheesecake

  • 680 g (24 oz) cream cheese (Philadelphia), room temperature
  • 140 g (⅔ cup) granulated sugar
  • 60 g (½ cup) sweetened cocoa powder
  • 35 g (⅓ cup) unsweetened cocoa powder
  • 120 g (½ cup) sour cream, full fat
  • 50 ml (¼ cup) heavy cream, full fat
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature

Topping

  • 250 ml (1 cup) cold heavy cream
  • 1–2 tablespoons powdered sugar
  • 1 tsp vanilla extract
  • Marshmallows or mini marshmallows for garnish

Instructions

  1. Prepare the Oreo Crust: Finely crush the Oreo cookies in a food processor until you get fine crumbs. Add the melted unsalted butter and process again until the mixture resembles wet sand and is well combined.
  2. Form the Crust: Pour the Oreo mixture into a 20 cm (8-inch) springform pan lined with parchment paper. Press it firmly with the bottom of a glass or back of a spoon, packing it compactly on the bottom and slightly up the sides. Chill in the refrigerator while preparing the filling.
  3. Preheat the Oven and Prepare Water Bath: Preheat your oven to 150°C (300°F). Boil a medium pot of water to use for the water bath during baking.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese on medium-low speed with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well incorporated.
  5. Add Cocoa Powders and Dairy: Sift in the sweetened cocoa powder and unsweetened cocoa powder, then beat to combine. Add sour cream, heavy cream, and vanilla extract, mixing until just combined.
  6. Incorporate the Eggs: Beat in the eggs one at a time on low speed, mixing just until each is incorporated to prevent over-aerating the batter. Mix until the batter is smooth and creamy.
  7. Assemble and Bake: Pour the cheesecake batter over the chilled Oreo crust and smooth the surface. Pour boiling water into a roasting pan or baking dish placed on the oven rack below where the springform pan will rest to create a steam bath. Place the cheesecake on the rack above the water and bake for 60–75 minutes, until the edges are set but the center remains slightly wobbly.
  8. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking from sudden temperature changes.
  9. Refrigerate: Cover the cheesecake tightly with aluminum foil and refrigerate for at least 6 hours or preferably overnight to fully set and chill.
  10. Prepare Whipped Cream Topping: Beat the cold heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form, about 2 to 3 minutes.
  11. Serve: Remove the cheesecake from the springform pan, spread the whipped cream on top, garnish with marshmallows or mini marshmallows, and dust with cocoa powder or chocolate shavings if desired. Slice and enjoy your indulgent hot chocolate cheesecake!

Notes

  • Bring all dairy ingredients and eggs to room temperature before starting for a smooth batter and even baking.
  • Use a kitchen scale for precise measurement of ingredients instead of cups for best consistency.
  • Press the Oreo crust firmly to avoid crumbling and to create a sturdy base.
  • Bake the cheesecake in a water bath (steam bath) to prevent cracks and achieve a creamy texture.
  • Tap the pan gently before baking to release air bubbles and reduce cracking.
  • Cool the cheesecake gradually in the turned-off oven with the door cracked open before refrigeration.
  • Add whipped cream and marshmallow toppings just before serving for best presentation and texture.
  • Store leftovers covered in the refrigerator for up to 3–4 days or freeze without topping for up to 1 month.
  • Let frozen cheesecake thaw in the refrigerator for 6–8 hours before topping and serving.

Keywords: hot chocolate cheesecake, Oreo crust cheesecake, chocolate cheesecake, baked cheesecake, creamy cheesecake, homemade cheesecake, dessert, chocolate dessert, holiday cheesecake

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