Oh my goodness, let me tell you about my obsession with this Hot Chocolate Cheesecake! Imagine sinking your spoon into a rich and creamy slice that’s like a warm hug on a chilly day. Seriously, it combines the indulgent flavors of hot chocolate with the velvety smoothness of cheesecake, and it’s pure magic. I remember the first time I made it; it was a cold winter evening, and as the aroma filled my kitchen, I couldn’t wait to dive in. The way the mini marshmallows melt into the filling just takes it over the top! Each bite delivers a delightful balance of chocolatey goodness, and trust me, your friends and family won’t be able to resist asking for seconds. So, if you’re ready to impress with a dessert that’s both cozy and decadent, this is your recipe!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
- ½ cup chocolate chips
How to Prepare Hot Chocolate Cheesecake
Alright, let’s dive into the deliciousness of making this Hot Chocolate Cheesecake! Trust me; once you get the hang of it, you’ll feel like a pro in the kitchen. Just follow these steps, and you’ll be rewarded with a dessert that’s sure to wow everyone.
Preparing the Crust
First things first, we need to whip up that crust! In a medium bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix it all together until it resembles wet sand. Now, take your springform pan (this is key for easy removal later) and press that mixture firmly into the bottom. You want it nice and compact, so the crust holds its shape when you slice into it. I usually use the bottom of a measuring cup to really pack it down. Once that’s done, set it aside while we work on the filling.
Making the Cheesecake Filling
Now, for the star of the show! Grab another bowl and beat your softened cream cheese along with the sugar until it’s smooth and creamy. This is where your electric mixer will become your best friend—just make sure the cream cheese is at room temperature so it blends easily. Don’t rush this part! Add the eggs one at a time, mixing well after each addition. You want that filling to be airy and light. Gently stir in the sour cream and vanilla extract, and then fold in those delightful mini marshmallows and chocolate chips. Can you smell the goodness already? This filling is heavenly!
Baking the Cheesecake
Pour the lovely cheesecake batter over your crust, spreading it evenly. Now, it’s time for the magic to happen! Bake it in your preheated oven for about 50-60 minutes. You’ll know it’s done when the edges look set but the center still has a slight jiggle—don’t worry, it’ll firm up as it cools! If you want to ensure even baking, consider using a water bath; just place the springform pan in a larger pan filled with hot water. It’s a little extra work but worth it!
Cooling and Refrigerating
Once it’s done baking, let it cool in the pan for about 10-15 minutes before transferring it to the refrigerator. This is super important! You’ll want to chill the cheesecake for at least 4 hours (or overnight if you can resist the temptation!). Cooling allows the flavors to meld beautifully and gives it that perfect, creamy texture. Trust me, waiting is the hardest part, but it will be so worth it when you finally slice into it!
Why You’ll Love This Recipe
- Rich, chocolatey flavor that feels like a warm hug.
- Easy to prepare, making it perfect for any occasion.
- Unique twist on traditional cheesecake with a cozy hot chocolate vibe.
- Decadent mini marshmallows and chocolate chips elevate each bite.
- Impressive dessert that’s sure to wow your friends and family!
Tips for Success
Alright, let’s make sure your Hot Chocolate Cheesecake turns out absolutely perfect! Here are my top tips to ensure you impress everyone with this decadent dessert:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smooth and creamy filling without lumps. Trust me, it makes a world of difference!
- Don’t Overmix: When you’re adding the eggs, mix just until combined. Overmixing can incorporate too much air and cause your cheesecake to crack while baking. We want a creamy texture, not a puffy cake!
- Water Bath Tip: If you decide to use a water bath for even baking, wrap the bottom of your springform pan in aluminum foil to prevent water from seeping in. It’s a little extra step, but it’s worth it for that perfectly smooth finish.
- Chill Time: Be patient with the chilling process! Letting the cheesecake sit for at least 4 hours (or overnight) in the fridge allows the flavors to meld and the texture to firm up beautifully. It’s hard to wait, but it’s essential!
- Serving Suggestions: Top your cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings or extra mini marshmallows for that hot chocolate vibe. You could even drizzle some chocolate sauce for an extra indulgent touch!
With these tips in your back pocket, you’re all set to create a Hot Chocolate Cheesecake that will be the star of the show. Happy baking!
Nutritional Information
Just a heads up, the nutritional values can vary based on the specific ingredients and brands you use, so consider this as a general guideline. Each slice of this delightful Hot Chocolate Cheesecake packs a delicious punch while still being indulgent!
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Total Sugars: 25g
- Protein: 6g
Enjoy this rich dessert in moderation, and it’ll make for a decadent treat that’s worth every bite!
FAQ Section
Can I use a different type of crust for my Hot Chocolate Cheesecake?
Absolutely! While the graham cracker crust is traditional, you can get creative. Try using an Oreo crust for an extra chocolatey flavor or even a nut-based crust for a gluten-free option.
What should I do if my cheesecake cracks while baking?
Cracks can happen, but don’t worry! If it does crack, you can cover it up with whipped cream or chocolate ganache. To prevent cracks in the future, make sure to mix your filling gently and avoid overbaking.
Can I make this cheesecake in advance?
Yes! This Hot Chocolate Cheesecake is perfect for making a day or two ahead of time. Just let it chill in the refrigerator, and it’ll be ready to impress your guests when you are!
How do I know when the cheesecake is done baking?
Look for the edges of the cheesecake to be set while the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a little soft in the middle when you take it out.
Can I freeze leftovers?
Yes, you can freeze this cheesecake! Wrap individual slices tightly in plastic wrap and store them in an airtight container. Just remember to let it thaw in the refrigerator before enjoying again!
Storage & Reheating Instructions
Now, let’s talk about how to store your delicious Hot Chocolate Cheesecake so you can enjoy it for days to come! First off, if you have any leftovers (which I doubt, because it’s so good!), make sure to cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. You can also transfer it to an airtight container if that’s easier. It’ll stay good in the refrigerator for up to 5 days.
If you want to keep it longer, you can freeze it! Just slice the cheesecake into individual pieces, wrap each slice in plastic wrap, and place them in a freezer-safe container. It’ll last for about 2 months in the freezer. When you’re ready to indulge, simply take a slice out and let it thaw in the refrigerator overnight. No need to reheat—this cheesecake is best enjoyed chilled, just like a slice of your favorite dessert!
By following these storage tips, you can savor the rich flavors of your Hot Chocolate Cheesecake long after it’s made. Enjoy every last bite!
Print
Hot Chocolate Cheesecake: 5 Irresistible Tips for Perfection
- Total Time: 4 hours 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy dessert combining the flavors of hot chocolate and cheesecake.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
- ½ cup chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, cocoa powder, sugar, and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- Fold in mini marshmallows and chocolate chips.
- Pour the cheesecake batter over the crust.
- Bake for 50-60 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- Use a water bath for even baking.
- Top with whipped cream and chocolate shavings if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Hot Chocolate Cheesecake