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Hot Chocolate Cheesecake

Heavenly Hot Chocolate Cheesecake for Cozy Winter Nights

Indulge in a slice of Hot Chocolate Cheesecake, blending creamy texture with rich cocoa flavors for a warm winter delight.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo Cookies A crunchy base that adds delicious chocolate flavor.
  • 5 tablespoons Unsalted Butter Binds the Oreo crumbs together.
For the Cheesecake Filling
  • 24 ounces Cream Cheese Provide at room temperature for easy blending.
  • 1 cup Granulated Sugar Substitutable with brown sugar for a deeper flavor.
  • 1 packet Hot Cocoa Mix Infuses the cheesecake with chocolate flavor.
  • ¼ cup Cocoa Powder Always use unsweetened for best results.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 cup Heavy Cream Coconut cream works for a dairy-free version.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best flavor.
  • 4 large Eggs Ensure at room temperature for proper emulsification.
For the Whipped Topping
  • 1 cup Heavy Cream Chilled cream whips up best for topping.
  • ¼ cup Powdered Sugar A sugar alternative can be used if desired.

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric Mixer
  • Parchment Paper
  • large baking dish

Method
 

Step-by-Step Instructions for Hot Chocolate Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining with parchment paper.
  2. In a food processor, blend 24 Oreo cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press into the pan and bake for 11 minutes.
  3. In a large mixing bowl, beat 24 ounces of cream cheese and 1 cup of granulated sugar until smooth.
  4. Mix in 1 packet of hot cocoa mix, ¼ cup of cocoa powder, 1 cup of sour cream, 1 cup of heavy cream, and 2 teaspoons of vanilla extract.
  5. Add in 4 room temperature eggs one at a time, mixing on low speed until fully incorporated.
  6. Pour the cheesecake batter into the crust, smooth the top, and place the springform pan in a larger baking dish filled with hot water.
  7. Bake for 75-85 minutes until edges are set. Turn off the oven, crack the door, and cool for 30 minutes.
  8. Let it cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  9. Whip 1 cup of heavy cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until medium peaks form.
  10. Spread the whipped cream on top of the chilled cheesecake and optionally decorate with mini marshmallows or chocolate chips.
  11. Slice and serve with warm beverages like hot chocolate or coffee.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and chill the cheesecake thoroughly before serving.

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