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
- 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.
- Press the Oreo mixture into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper.
- 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.
- Preheat your oven to 150°C (300°F) and boil a medium pot of water for the water bath.
- In a large mixing bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy.
- Gradually add the sugar and beat until fully incorporated.
- Sift the sweetened and unsweetened cocoa powders into the mixture and beat until combined.
- Add the sour cream, heavy cream, and vanilla extract, and mix until just combined.
- Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
- Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula.
- Pour the boiling water into the bottom of a roasting pan or baking dish placed on the oven rack below the cheesecake.
- 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.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- 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.
- Transfer the cheesecake to a serving plate.
Whipped cream topping
- Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes, or until stiff peaks form.
- Spread the whipped cream over the cheesecake.
- Garnish with marshmallows or mini marshmallows, dust with cocoa powder, or sprinkle chocolate shavings on top.
- 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: