Oh my goodness, if you’re a dessert lover like I am, you’re going to absolutely swoon over this Hot Chocolate Cheesecake! It’s the perfect marriage of rich, creamy cheesecake with that cozy, comforting essence of hot chocolate. Seriously, every bite is like a warm hug on a chilly day! I can’t tell you how many times I’ve whipped this up for gatherings, and it never fails to steal the spotlight. The combination of chocolatey goodness and fluffy marshmallows just brings everyone together. So, whether you’re celebrating a birthday or just indulging on a Tuesday night, this cheesecake is bound to become your new favorite treat. Trust me, you won’t regret it!

Ingredients List

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

Preparing the Crust

Let’s kick things off with the crust, which is super simple but oh-so-delicious! Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and sugar. Give it a good mix! Then, melt that unsalted butter and pour it into the crumb mixture. Now, mix until everything is well combined and crumbly. It should feel like the perfect mixture to hold together!

Next, grab a springform pan and press that crumb mixture firmly into the bottom. You want it nice and even, so don’t be shy—use the back of a measuring cup to help press it down really well. This is the base of your cheesecake, and it needs to be sturdy! Once it’s ready, pop it in the oven for about 10 minutes to set. Trust me, you want that toasty flavor!

Making the Cheesecake Filling

While the crust is baking, let’s whip up the filling! In a large mixing bowl, beat the softened cream cheese with a cup of sugar until it’s smooth and creamy. You want to make sure there are no lumps, so take your time here. Next, add the eggs one at a time, mixing well after each addition. This step is crucial for a fluffy cheesecake! Then, stir in the sour cream and vanilla extract until everything is beautifully blended.

Now for the fun part! Gently fold in those mini marshmallows and chocolate chips. This is where the magic happens—those little marshmallows make it extra special! Just be careful not to overmix; you want to keep all that lovely airiness in the batter.

Baking and Cooling

Once your filling is ready and your crust has cooled a bit, pour the cheesecake batter over the crust. Smooth it out with a spatula, and then it’s time to bake! Place the cheesecake in your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—don’t worry, it will firm up as it cools!

After baking, remove it from the oven and let it cool at room temperature for about an hour. Then, cover it and pop it in the fridge for at least 4 hours (or overnight if you can wait!). This chilling time is essential for that creamy texture we all love. Trust me, the wait is worth it!

Why You’ll Love This Recipe

Decadent chocolate flavor that’s perfect for any chocolate lover.
Creamy, smooth texture that melts in your mouth.
Easy to prepare with simple ingredients—no fancy equipment needed!
A showstopper dessert that impresses at parties and gatherings.
Perfect balance of rich cheesecake with the cozy warmth of hot chocolate.
Kid-friendly and loved by all ages—what’s not to love?
Can be made ahead of time, making it a great option for busy days.
Customizable with toppings like whipped cream or chocolate shavings!

Tips for Success

Now that you’re all set to make this Hot Chocolate Cheesecake, let’s talk about some handy tips to ensure it turns out absolutely perfect! I’ve had my share of cheesecake adventures, and these little nuggets of wisdom will make a world of difference.

Use Room Temperature Ingredients: This is key! Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. It helps everything blend smoothly, giving you that ultra-creamy texture we all crave.
Consider a Water Bath: If you want to elevate your cheesecake game, using a water bath can be a game changer. It helps the cheesecake bake evenly and prevents those pesky cracks from forming on the top. Just wrap your springform pan in aluminum foil to keep the water out and place it in a larger pan filled with hot water while it bakes.
Don’t Overmix: When you’re mixing your ingredients, especially after adding the eggs, be gentle. Overmixing can incorporate too much air, leading to a cheesecake that rises and then sinks as it cools. We want a lovely, dense consistency!
Cool Gradually: After baking, let your cheesecake cool in the pan at room temperature before transferring it to the fridge. This gradual cooling helps prevent cracking and keeps it nice and smooth.
Chill Well: Patience is a virtue when it comes to cheesecake! Letting it chill for at least 4 hours (or better yet, overnight) is vital for the flavors to meld and for that lovely creamy texture to set. Trust me, it’s worth the wait!

With these tips in your back pocket, you’re all set to whip up a stunning Hot Chocolate Cheesecake that will have everyone asking for seconds!

Storage & Reheating Instructions

So, you’ve made this incredible Hot Chocolate Cheesecake, and now you have some leftovers (if you’re lucky!). Let’s make sure it stays as delicious as the first slice!

To store your cheesecake, cover it tightly with plastic wrap or aluminum foil to keep it fresh and prevent any fridge odors from sneaking in. You can also keep it in an airtight container if you have one that fits. It’ll stay good in the refrigerator for up to 5 days—though I doubt it’ll last that long!

If you want to keep it longer, you can freeze your cheesecake! Just slice it into individual pieces and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. It’ll be good for about 2 months, so you can save some for a rainy day!

When you’re ready to enjoy a slice from the freezer, simply transfer it to the fridge and let it thaw overnight. No need to reheat—this cheesecake is best served chilled! If you like, you can top it with whipped cream or a sprinkle of chocolate shavings right before serving for that extra touch. Yum!

Nutritional Information

Just a quick note before we dive into the numbers—nutritional values can vary based on the specific ingredients and brands you use, so what I’m sharing here is a general guide rather than exact figures.

On average, a slice of this heavenly Hot Chocolate Cheesecake contains about:

Calories: 350
Fat: 22g
Protein: 6g
Carbohydrates: 35g

Keep in mind that if you decide to add toppings like whipped cream or chocolate shavings, those will change the numbers a bit! But hey, a little indulgence never hurt anyone, right?

FAQ about Hot Chocolate Cheesecake

Can I make this cheesecake ahead of time?

Absolutely! In fact, I highly recommend making this Hot Chocolate Cheesecake ahead of time. It actually tastes even better after a day in the fridge, as the flavors have time to meld together beautifully. Just make sure to cover it well, so it stays fresh!

Can I use a different type of crust?

Yes, you can totally switch up the crust if you’re feeling adventurous! If you want a different flavor, try using crushed Oreos for a chocolatey twist, or go for a nut-based crust using ground almonds or pecans for a gluten-free option. Just make sure whatever crust you choose pairs well with that rich cheesecake filling!

How can I tell when the cheesecake is done?

Great question! You’ll know your Hot Chocolate Cheesecake is done when the edges are set and the center has a slight jiggle. It might look a little undercooked in the middle, but don’t worry—this is normal! It will firm up as it cools. If you’re unsure, you can gently shake the pan; if it wobbles slightly in the middle, it’s ready to come out!

**Can I freeze Hot Chocolate Cheesecake?**

For sure! Freezing this cheesecake is a fantastic option. Just slice it into individual pieces and wrap each slice tightly in plastic wrap. Then, pop those wrapped slices into a freezer-safe container or bag. It will keep well for up to 2 months. When you’re ready to enjoy a slice, just let it thaw in the fridge overnight. No need to reheat—this cheesecake is best served chilled!

What toppings pair well with this cheesecake?

Toppings can really elevate your Hot Chocolate Cheesecake! I love topping it with a generous dollop of whipped cream and a sprinkle of chocolate shavings for that extra indulgence. You could also drizzle some chocolate sauce or caramel over the top, or even add some festive sprinkles for special occasions. Fresh berries like raspberries or strawberries also add a lovely tartness that contrasts beautifully with the rich chocolate flavor!

Hot Chocolate Cheesecake: 7 Irresistible Indulgent Tips

Author: [email protected]
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 4 hours 90 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich and creamy dessert combining the flavors of hot chocolate and cheesecake.

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.

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

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