Go Back
+ servings
hot chocolate cheese cake on a metal cake stand
Print Recipe
5 from 1 vote

Hot Chocolate Cheesecake

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!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 343kcal

Ingredients

Crust

  • 20 Oreo cookies- crushed
  • 4 Tablespoons butter- melted
  • ¼ teaspoon salt

Filling

  • 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

Toppings

  • 1 cup heavy whipping cream
  • ½ cup good quality chocolate chips
  • Whipped cream
  • Mini marshmallows
  • Chocolate shavings

Instructions

  • Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside.
  • Add Oreo cookies into a food processor and pulse until you have a fine crumb. Add the melted butter and salt and mix until well combined.
  • Pour the cookie crumbs into the bottom of the springform and use the back of a spoon to gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the sides.
  • Bake the crust for 10 minutes and allow to cool.
  • In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. Scrape the sides and bottom of the bowl occasionally.
  • Add the sugar and flour and mix until just combined.
  • Add the hot cocoa packets and mix until just combined.
  • Pour in the heavy cream and mix on low speed, slowly increasing to high and whip on high for 1-2 minutes.
  • Add the eggs last, one at a time, mixing until just combined and no more. Scrape the sides of the bowl and give one final mix until smooth.
  • Pour the batter into the prepared crust and bake for 15 minutes at 350 degrees then, without opening the oven door, reduce the heat to 200 degrees F. and bake for an additional 50-55 minutes or until the center just slightly jiggles. (Should look like Jell-o). Turn off the heat and leave the oven door closed and let the cheesecake rest for 30 minutes.
  • After 30 minutes, crack the oven door and allow the cheesecake to slowly cool for 15 minutes then remove from the oven and allow to come to room temperature on a wire rack.
  • Refrigerate for at least 6 hours to overnight
  • For the topping, add the heavy cream to a microwave save dish and microwave for about 1 minutes or hot. Pour over the chocolate chips and let set for 2-3 minutes then whisk until smooth and thickened.
  • Allow the ganache to cool for about 5 minutes before pouring over the cheesecake.
  • Smooth the ganache evenly over the top of the cheesecake and top with whipped cream, mini marshmallows, and chocolate shavings and serve.

Notes

  • 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.

Nutrition

Calories: 343kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 180mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 887IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg