Name: Hot Chocolate Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 20 Oreo cookies- crushed; 4 Tablespoons butter- melted; ¼ teaspoon salt; 4 8 oz packages cream cheese- softened; ¾ cup granulated sugar; 3 Tablespoons flour; 3 hot cocoa packs with marshmallows; 2 cups heavy whipping cream; 2 eggs; 1 cup heavy whipping cream; ½ cup good quality chocolate chips; Whipped cream; Mini marshmallows; Chocolate shavings

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Hot chocolate cheesecake puts everyone’s favorite cold weather drink into a delicious, decadent dessert. A velvety cheesecake filling gets stuffed with cocoa mix for a take on the classic warm beverage that sure to please. The perfect way to enjoy cocoa year round!

Our family loves all things hot cocoa.

Chances are if the weather dips down below 55 degrees or so, I’ll be making a big batch of it to enjoy with my boys.

But we love it so much that we want to put the flavors of our favorite winter treat into every dessert.

And we especially love combining our favorite drink with one of our favorite desserts- cheesecake– to make this out of the world chocolate cheesecake recipe.

It’s easy to make with just a few ingredients and a must for cheesecake and cocoa lovers alike!

Ingredients

To make this you’ll need:

Oreos– crush them
Butter– unsalted butter, melted, for the crust
Salt
Cream cheese– Let the cream cheese soften on your counter prior to putting this together.
Flour– regular all purpose flour
Hot cocoa mix– Use the mix that comes in the packets. We prefer the kind with mini marshmallows.
Whipping cream– Don’t substitute a lower calorie dairy product.
Eggs
Chocolate chips– Choose a good quality chocolate chip for the ganache topping.
Hot cocoa toppings– whipped cream, mini marshmallows and chocolate shavings

How to Make

While making this is pretty easy, let’s make it even easier by breaking it down into 3 parts:

the crust
cheesecake filling
the toppings

The crust

To make the crust, start by preheating the oven to 350 degrees and spraying a 9″ springform pan with nonstick spray.

Once you’ve prepped the pan, add the Oreos into a food processor.

Pulse them until they form fine crumbs and then add the melted butter and salt and food process again until everything is well mixed.

Now spoon or pour the cookie crumb mixture into the bottom of the prepared pan.

Use the back of a spoon to gently press the crumbs into place to form the crust and bring the crust about an inch up the sides.

Bake the crust for 10 minutes.

Once it’s baked, remove it from the oven and let it cool.

Cheesecake Filling

While the crust cools, you can start making your cheesecake filling.

To do it, start by attaching the paddle attachment to your stand mixer.

Then, cream the softened cream cheese until it is nice and smooth.

Scrape the sides down as needed.

Once the cream cheese is silky smooth and lump free, add the sugar and flour and mix until just combined.

Then repeat this with the hot chocolate mix.

Now, turn the mixer down to low and pour in the heavy cream.

Gradually increase the speed on the mixer to high and whip everything for 1-2 minutes.

Add the eggs, one at a time, mixing after each egg until the filling is just combined.

Then, pour the batter into the prepared crust and put it into the oven.

Bake the cheesecake at 350 for 15 minutes.

Then, without opening the door to the oven, reduce the heat to 200 and bake for another 50-55 minutes or until the center is soft set and slightly jiggly.

At this point, turn off the oven heat and let the cheesecake rest in the oven with the door closed for another 30 minutes.

After this, crack the oven door and keep the cheesecake in the oven for 15 more minutes so it can slowly cool.

When the 15 minutes are up, remove the cheesecake from the oven and set it on a wire rack.

Let it come up to room temperature before refrigerating it for at least 6 hours or overnight.

The Toppings

Once the cheesecake has had a chance to set in the fridge, make the chocolate ganache topping.

To do it, add the heavy cream into a microwave safe dish and microwave on high for a minute or until the cream is hot.

Add the chocolate chips to the heated cream and let them sit for 2 minutes.

Then whisk the mixture until the chocolate has melted into the cream and created a smooth, thickened mixture.

Let the ganache cool for about 5 minutes and then pour it evenly over the cheesecake.

Finish by topping the cheesecake with whipped cream, mini marshmallows and chocolate shavings.

Then cut it into slices and enjoy!

Storing

If you have any leftovers, you can store them covered with foil or plastic wrap in the fridge for up to 1 week.

Tips and Tricks

Use a good quality chocolate chip for the ganache topping since you want the chocolate to melt well.
Though it’s tempting, don’t open your oven door until the recipe says too! This method will prevent cracks and let the cheesecake cook evenly.
If you think you will have leftovers, don’t add whipped cream to the whole pie but only to individual slices so it stores well.

Other Hot Chocolate Desserts You’ll Love

This hot chocolate cheesecake is a winner in our house!

My boys beg for this year round and sometimes I even it add it to my holiday dessert spread.

Looking for other hot chocolate desserts?

Try these:

If you’ve tried this HOT CHOCOLATE CHEESECAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!