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Hot Chocolate Cheesecake


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  • Author: Fadela
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices

Description

Hot Chocolate Cheesecake with an Oreo cookie crust, a sweet cocoa cheesecake filling, and a whipped cream and marshmallow topping (for an 8-inch pan, serves 8-10).


Ingredients

Oreo Crust

  • 30 Oreo cookies
  • 60 g (4 tbsp) unsalted butter, melted

Cocoa Cheesecake

  • 680 g (24 oz) cream cheese - Philadelphia
  • 140 g (2/3 cup) granulated sugar
  • 60 g (1/2 cup) sweetened cocoa powder
  • 35 g (1/3 cup) unsweetened cocoa powder
  • 120 g (1/2 cup) heavy sour cream
  • 50 ml (1/4 cup) heavy cream -full fat
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature

Topping

  • 250 ml (1 cup) cold heavy cream
  • 1-2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

Chocolate cheesecake

  1. Crush the Oreos in a food processor until they turn into fine crumbs. Add the melted butter and process again until the mixture is well combined and resembles wet sand.
  2. Press the Oreo mixture into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper.
  3. Use the bottom of a glass to pack it tightly. Place the pan in the refrigerator to firm up while you prepare the cheesecake filling.
  4. Preheat your oven to 150°C (300°F) and boil a medium pot of water for the water bath.
  5. In a large mixing bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy.
  6. Gradually add the sugar and beat until fully incorporated.
  7. Sift the sweetened and unsweetened cocoa powders into the mixture and beat until combined.
  8. Add the sour cream, heavy cream, and vanilla extract, and mix until just combined.
  9. Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
  10. Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula.
  11. Pour the boiling water into the bottom of a roasting pan or baking dish placed on the oven rack below the cheesecake.
  12. Place the springform pan on the rack above and bake for 60–75 minutes, or until the edges are set but the center still jiggles slightly.
  13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  14. Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours or overnight for best results. Run a knife around the edges before releasing the springform pan.
  15. Transfer the cheesecake to a serving plate.

Whipped cream topping

  1. Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes, or until stiff peaks form.
  2. Spread the whipped cream over the cheesecake.
  3. Garnish with marshmallows or mini marshmallows, dust with cocoa powder, or sprinkle chocolate shavings on top.
  4. Slice and enjoy your cozy, indulgent hot chocolate cheesecake!

Notes

Storage: Keep the cheesecake refrigerated for 3–4 days or freeze it for up to 1 month.

Tips:

 

  • Bring all ingredients to room temperature before starting to ensure a smooth and creamy texture.
  • Use a digital kitchen scale to measure ingredients for the best accuracy and results, instead of relying on measuring cups.
  • Press the Oreo crust firmly to make it compact and prevent crumbling.
  • Bake the cheesecake in a water bath to avoid cracks.
  • Let the cheesecake cool completely before adding the topping so it stays in place.
  • Whip the cream and add the marshmallows just before serving for the best presentation.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: cheesecake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol: