Decadent Chocolate Cheesecake

This creamy hot chocolate cheesecake brings together warm cocoa vibes and smooth cheesecake goodness. It's topped with fluffy whipped cream, tiny marshmallows, and delicate chocolate curls to make any chilly night or get-together extra special.

I whipped up this cheesecake for a holiday bash and it vanished fast. Since then, it's my go-to when buddies drop by.

Needed Ingredients

• Granulated sugar: sweetens the crust just right
• Mini marshmallows: add a fun, chewy topping that's full of nostalgia
• Unsweetened cocoa powder: deepens the chocolate taste naturally without extra sugar
• Chocolate shavings: sprinkle on top for a classy chocolate boost
• Sour cream: keeps things moist with a little zesty flavor
• Heavy whipping cream: whipped to make a light, rich topping
• Butter: melted to help the crust stick and add richness
• Powdered sugar: gently sweetens the whipped cream without grit
• Chocolate sandwich cookies: crushed to form a crispy, chocolatey crust – go for ones without filling for the best crunch
• Salt: brings out the chocolate goodness and balances flavors
• Large eggs: room temperature, to help make the filling smooth and rise nicely
• Granulated sugar: to sweeten the cheesecake filling, not too much
• Hot chocolate mix: adds a cozy, nostalgic flavor layer
• Vanilla extract: finishes it off with sweet, fragrant notes
• Cream cheese: softened so the filling is smooth and creamy

Step-by-Step Cooking

Get your springform pan ready and heat your oven to 325°F

Wrap the pan in foil to stop water from leaking in during baking

Make the Crust:

Blend crushed chocolate cookies with melted butter and sugar until mixed well. Press this into the bottom of your foil-wrapped pan. Bake 8 minutes until it's set and feels firm

Mix Cheesecake Filling:

Beat the softened cream cheese with sugar until smooth. Add eggs one by one, mixing well after each to keep the batter even

Flavor the Batter:

Stir in sour cream, cocoa powder, hot chocolate mix, vanilla, and salt till combined well for rich chocolatey filling

Pour and Prepare for Baking:

Spread the filling evenly on the crust. Set the pan in a bigger pan half-filled with hot water to bake gently and stop cracks

Bake Carefully:

Bake the cheesecake for 55 to 65 minutes. The edges should be firm but the middle still wiggles slightly if you gently shake it

Cool Slowly:

Let it cool inside the oven with the door cracked open for about an hour to keep the top smooth and crack-free

Chill Well:

Put the cheesecake in the fridge for at least four hours, or overnight if you can. This helps it set and flavors to develop

Add the Toppings:

Whip heavy cream and powdered sugar till soft peaks form. Spread or pipe over the cheesecake. Top with mini marshmallows and chocolate shavings for a festive look

This cheesecake has always been a hit at family dinners. The marshmallow topping sparks smiles and memories of winter evenings by the fire. It’s a sweet tradition that brings warmth and joy to our gatherings.

How to Store It

Wrap leftovers tightly and pop them in the fridge to keep them fresh and stop other smells from sneaking in. They stay good about four days. When you want more, let it sit out 15 minutes so it tastes creamier and richer. You can also freeze wrapped pieces up to two months. Just thaw them in the fridge overnight before digging in.

Ways to Switch It Up

Swap sour cream for Greek yogurt if you want a tangier, thicker filling. Toss in a teaspoon of instant espresso powder to boost the chocolate depth. For holiday fun, swap marshmallows for crushed peppermint candies.

Best Things to Serve With It

Pair this with a strong black coffee to cut the sweetness. A big glass of Cabernet Sauvignon goes beautifully with the rich chocolate. Fresh raspberries also brighten the dish and add a splash of color.

Seasonal Twists

Add a pinch of cinnamon and nutmeg to the filling for cozy winter feels. In spring, top with fresh strawberries and a drizzle of white chocolate for a sweet touch. In fall, sprinkle toasted pecans on the whipped cream for a warm, nutty boost.

Having this dessert ready means you can whip up something comfy and fancy all at once. It’s a great way to bring that hot chocolate magic into something everyone will love eating.

Frequently Asked Cooking Questions

→ What is the crust made of?

The base is a crunchy mix of crushed chocolate sandwich cookies blended with melted butter.

→ How do you bake the filling without cracks?

Putting the cheesecake in a water bath at a gentle heat keeps it smooth and prevents cracking.

→ Why bring cream cheese and eggs to room temp?

Letting them warm up helps mix the batter better and gives a nice, even texture.

→ What flavors the cheesecake like hot chocolate?

It’s the combo of unsweetened cocoa and hot cocoa powder that gives it that warm chocolate taste.

→ How long does it need to chill?

Cooling it for at least four hours or overnight helps it firm up and taste even better.

→ Which toppings work best?

Whipped cream, tiny marshmallows, and chocolate pieces make it light, sweet, and eye-catching.