Best Hot Chocolate Cheesecake Recipe

A Hot Chocolate Cheesecake is a perfect dessert for winter or any cozy occasion. This dessert combines the rich, creamy texture of cheesecake with the indulgent flavors of hot chocolate. It’s a decadent treat that will surely satisfy your sweet tooth. With a chocolate cookie crust, a velvety cream cheese filling, and a topping inspired by the classic hot chocolate experience, this cheesecake will become a favorite in your dessert repertoire. Let’s get started with a step-by-step guide on how to make this dreamy Hot Chocolate Cheesecake!

Instructions

Step 1: Preparing the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the chocolate cookie crumbs (you can use Oreos or any chocolate cookie of your choice), granulated sugar, and melted butter. Mix until the crumbs are well-coated and the mixture starts to clump together.
3. Press this mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat surface to pack the crumbs tightly to form a crust.
4. Bake the crust in the preheated oven for about 10 minutes, or until it is set and lightly browned. Remove from the oven and let it cool while you prepare the filling. Lower the oven temperature to 300°F (150°C) for baking the cheesecake.

Step 2: Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer or stand mixer until smooth and creamy, about 2-3 minutes.
2. Add granulated sugar and beat until the mixture is smooth, scraping down the sides of the bowl as needed.
3. Mix in the vanilla extract and sour cream. Continue to beat until the mixture is well-combined.
4. Add the eggs one at a time, beating on low speed after each addition to prevent overmixing. You want to incorporate the eggs just enough to make the filling smooth.
5. In a separate small bowl, whisk together the cocoa powder and pinch of salt.
6. Gradually add the melted chocolate to the cream cheese mixture, mixing until smooth and fully combined.
7. Add the cocoa powder mixture and beat until the cheesecake filling is thick and creamy. Finally, mix in the heavy cream until everything is well-combined.

Step 3: Assembling the Cheesecake

1. Pour the cheesecake filling over the cooled cookie crust in your springform pan. Use a spatula to spread it evenly and smooth out the top.
2. Tap the pan gently on the counter to release any air bubbles trapped in the filling.
3. Place the cheesecake in the oven and bake at 300°F (150°C) for about 55-65 minutes. The edges should be set, but the center will still slightly jiggle when you shake the pan. This is normal; it will firm up as it cools.
4. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking from a sudden temperature change.
5. After the hour, transfer the cheesecake to a wire rack and let it cool completely to room temperature.
6. Once the cheesecake has cooled, refrigerate it for at least 4 hours, but preferably overnight, to set and develop its flavor.

Step 4: Making the Hot Chocolate Topping

1. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer (not boil).
2. Remove the cream from heat and stir in the semi-sweet chocolate chips. Let it sit for a minute or two, then whisk until the chocolate is completely melted and the mixture is smooth.
3. Stir in the powdered sugar and vanilla extract. Let the hot chocolate sauce cool for a few minutes before pouring it over the top of the cheesecake.
4. Drizzle the hot chocolate mixture generously over the chilled cheesecake. You can leave it to drip down the sides for a rustic look or cover the entire top.
5. Optional: Add extra garnishes like whipped cream, mini marshmallows, and crushed chocolate or candy cane bits for a festive touch.

Step 5: Serving the Hot Chocolate Cheesecake

1. Before serving, make sure to remove the cheesecake from the springform pan. If necessary, run a knife around the edges to loosen it from the sides.
2. Slice the cheesecake into generous wedges. The rich filling and the hot chocolate topping make each bite truly indulgent.
3. Serve the cheesecake with extra whipped cream and mini marshmallows on top for the ultimate hot chocolate experience.

Tips and Tricks for the Perfect Hot Chocolate Cheesecake

• Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, creamy filling without lumps.
• Chilling Time: For the best results, refrigerate the cheesecake overnight. This allows the flavors to meld and the texture to firm up perfectly.
• Crust Options: If you prefer a different flavor, feel free to experiment with graham crackers or chocolate graham crackers for the crust. Adding a pinch of cinnamon or a dash of espresso powder can elevate the taste of the crust.
• No Cracking: To prevent cracks, make sure not to overmix the filling, and don’t bake the cheesecake at a high temperature. Cooling the cheesecake gradually in the oven also helps minimize cracks.
• Garnishing Ideas: For a gourmet touch, try adding a drizzle of caramel sauce, a sprinkle of shaved chocolate, or even a few fresh berries to the top of your cheesecake.

Variations of the Hot Chocolate Cheesecake

1. Peppermint Hot Chocolate Cheesecake: Add a few drops of peppermint extract to the cheesecake filling or top with crushed peppermint candies for a minty twist.
2. S’mores Hot Chocolate Cheesecake: Layer the top of the cheesecake with a mixture of toasted marshmallows and graham cracker crumbs for a s’mores-inspired version.
3. White Chocolate Hot Chocolate Cheesecake: Substitute the semi-sweet chocolate in the filling with white chocolate for a lighter, sweeter flavor.
4. Nutella Hot Chocolate Cheesecake: Add a swirl of Nutella into the filling for a hazelnut-chocolate flavor that pairs perfectly with the hot chocolate topping.

Conclusion

This Hot Chocolate Cheesecake is the perfect way to indulge in a dessert that combines the comforting flavors of hot chocolate and the creamy richness of cheesecake. Whether you’re hosting a holiday gathering or simply craving something special for yourself, this decadent treat will leave everyone wanting more. The chocolate cookie crust, creamy filling, and hot chocolate topping come together in a luxurious and satisfying dessert that captures the magic of winter in every bite. Enjoy!

Yield: 16

Best Hot Chocolate Cheesecake Recipe

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A Hot Chocolate Cheesecake is a perfect dessert for winter or any cozy occasion. This dessert combines the rich, creamy texture of cheesecake with the indulgent flavors of hot chocolate. It’s a decadent treat that will surely satisfy your sweet tooth. With a chocolate cookie crust, a velvety cream cheese filling, and a topping inspired by the classic hot chocolate experience, this cheesecake will become a favorite in your dessert repertoire. Let's get started with a step-by-step guide on how to make this dreamy Hot Chocolate Cheesecake!

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs (or chocolate cookie crumbs for a richer flavor)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted
• For the cheesecake filling:
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sour cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder (for the hot chocolate flavor)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• For the topping:
• 1 1/2 cups mini marshmallows
• 1/4 cup chocolate chips (optional)
• Whipped cream (optional, for serving)

Instructions

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1. Preheat the oven to 325°F (160°C). Grease the sides of a 9-inch springform pan or line with parchment paper.

2. Prepare the crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
• Add melted butter and mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of the prepared springform pan to form a crust.
• Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

3. Make the cheesecake filling:

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.
• Add the sour cream and sugar, and beat until fully combined.
• Sift in the cocoa powder and mix until smooth.
• Add the eggs, one at a time, mixing after each addition.
• Stir in the vanilla extract and heavy cream until smooth.

4. Bake the cheesecake:

• Pour the cheesecake filling over the cooled crust.
• Smooth the top with a spatula.
• Bake for 55-65 minutes or until the center is set but still slightly wobbly. (Check around the 55-minute mark and look for a slight jiggle in the center.)
• Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.

5. Cool and chill:

• After the hour, remove the cheesecake from the oven and let it cool to room temperature.
• Refrigerate for at least 4 hours, preferably overnight.

6. Add the topping:

• Once the cheesecake is fully chilled, preheat the broiler (or use a kitchen torch if you have one).
• Sprinkle mini marshmallows evenly over the top of the cheesecake.
• Place the cheesecake under the broiler for 1-2 minutes or until the marshmallows are golden and toasted. Be sure to watch carefully to avoid burning them.
• Optional: Sprinkle chocolate chips over the top for an extra touch of chocolate.

7. Serve:

• Slice the cheesecake and serve with a dollop of whipped cream, if desired.

Notes

Flavor Adjustment: You can use flavored cocoa powder (such as salted caramel or mint) for a fun twist on the classic hot chocolate flavor.

No-Bake Option: If you prefer, you can opt for a no-bake cheesecake filling and use melted chocolate to enhance the flavor, but this will change the texture.