Description
This decadent Hot Chocolate Cheesecake combines rich, creamy cheesecake with the comforting flavors of hot cocoa and Oreo crust. Perfect for chocolate lovers, this dessert features a buttery Oreo base, a smooth chocolate-infused cream cheese filling, and a fluffy whipped cream topping optionally decorated with mini marshmallows, chocolate chips, and crushed candy canes. It’s baked in a water bath for the perfect texture and chilled overnight for an indulgent treat.
Ingredients
Scale
Oreo Crust
- 3 cups Oreos (fine crumb)
- 5 TBSP Unsalted butter (melted)
Hot Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Hot cocoa mix (2 packets)
- 1/3 cup Unsweetened cocoa powder
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
Whipped Cream Topping
- 1 1/2 cups Heavy cream (cold)
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Optional Decorations
- Mini marshmallows
- Mini chocolate chips
- Crushed candy canes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking spray and line the bottom with a parchment paper circle, then spray again to ensure non-stick surface.
- Make Oreo Crust: Using a food processor, blend the Oreos into a fine crumb. Mix the Oreo crumbs with melted butter until well combined.
- Press Crust: Pour the Oreo crumb mixture into the prepared pan. Use your hands to press crumbs halfway up the sides and press the bottom firmly with the bottom of a measuring cup. Bake the crust for 11 minutes to set.
- Prepare Cheesecake Filling: Beat the cream cheese and sugar on high speed for 2 minutes until smooth. Scrape the bowl to incorporate any clumps.
- Add Cocoa and Cream Ingredients: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until combined, scraping the bowl as needed.
- Incorporate Eggs: Add the eggs one at a time, mixing on low until just combined to avoid overmixing. Finish mixing with a spatula to ensure even texture.
- Pour Filling and Prepare Water Bath: Pour the cheesecake batter over the baked crust. Prepare a water bath by either placing the springform pan in a 10-inch cake pan inside a large roasting pan filled halfway with hot water or tightly wrapping the springform pan in foil and placing it directly into the roasting pan filled halfway with hot water. This ensures even baking and prevents cracking.
- Bake Cheesecake: Bake the cheesecake for 75-85 minutes until the edges are set and the center has a slight jiggle.
- Cool Slowly: Turn off the oven, crack the door open and let the cheesecake cool in the oven for 30 minutes to prevent cracking.
- Remove and Chill: Transfer the cheesecake to a cooling rack to cool completely. Cover with foil and chill in the refrigerator for at least 6 hours or overnight to set fully.
- Make Whipped Cream Topping: Using a metal bowl with a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
- Decorate Cheesecake: Remove the cheesecake from the pan and parchment paper. Spread or pipe the whipped cream on top. Optionally, decorate with mini marshmallows, mini chocolate chips, and crushed candy canes.
Notes
- Be sure all dairy ingredients are at room temperature to prevent lumps and ensure smooth batter.
- The water bath is essential to prevent cracks in the cheesecake during baking.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Optional toppings provide extra festive flair but can be omitted to keep it simple.
- Carefully wrap the springform pan in foil if using the direct water bath method to avoid leaks.
