Introduction
Indulge in the cozy charm of winter with this luscious Hot Chocolate Cheesecake. Imagine a rich, creamy cheesecake infused with the delightful essence of hot cocoa, nestled on a buttery chocolate cookie crust. Topped with fluffy whipped cream, mini marshmallows, and decadent chocolate shavings, this dessert is a heartwarming treat that will warm you from the inside out. Perfect for holiday gatherings or a special family dessert, it’s a slice of pure joy that chocolate lovers simply can’t resist!
Ingredients
- For the crust:
- 1 ¾ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup hot chocolate mix
- 1 cup chocolate chips
- For the topping:
- Whipped cream
- Mini marshmallows
- Chocolate shavings
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes (includes chilling time)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C), allowing it to reach a toasty warmth perfect for baking.
- In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid crust.
- In a large bowl, beat the softened cream cheese and sugar together until the mixture is velvety smooth. The aroma should be divine!
- Add the vanilla extract to the cream cheese mixture and stir until combined.
- Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a light and airy texture.
- Stir in the sour cream and hot chocolate mix until everything is beautifully blended together.
- Gently fold in the chocolate chips, letting them add pockets of melted goodness throughout the batter.
- Pour the cheesecake filling over the crust in your prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and a light jiggle remains — it should look like pure heaven!
- Once baked, turn off the oven and let the cheesecake cool inside for an hour, allowing the residual heat to finish the process gently.
- After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or ideally overnight, to let the flavors meld beautifully.
- When ready to serve, top your cheesecake with fluffy whipped cream, scatter mini marshmallows, and sprinkle chocolate shavings for that extra touch of indulgence.
Notes or Tips
For a deeper chocolate flavor, use dark chocolate cookie crumbs for the crust. If you’re short on time, feel free to use store-bought hot chocolate mix! Make sure your cream cheese is softened to room temperature for an effortless mixing experience. This cheesecake can be made a day ahead, making it perfect for parties!
Cooking Techniques
Baking a cheesecake might seem intimidating, but it’s all about the gentle handling of textures! Mixing the cream cheese until smooth ensures a creamy filling, while folding in the chocolate chips helps keep their shape. Allowing the cheesecake to cool in the oven prevents cracks by stabilizing the cooling process.
FAQ
Can I use a different type of cookie for the crust?
Absolutely! Feel free to experiment with graham crackers or vanilla cookies for a different flavor profile.
How do I know when the cheesecake is done?
The center should be slightly set with a gentle jiggle; it will continue to firm up as it cools.
Conclusion
Enjoy your slice of Hot Chocolate Cheesecake as you wrap yourself in a cozy blanket, sip a cup of cocoa, and share stories with loved ones. This dessert isn’t just a treat; it’s a heartfelt experience that brings comfort and joy to any occasion. Happy baking!