Hot Chocolate Cheesecake
This Hot Chocolate Cheesecake combines a crunchy Oreo crust with a rich, creamy chocolate filling made with hot cocoa mix. Topped with homemade whipped cream, mini marshmallows, and peppermint candies, it’s an indulgent holiday cheesecake that tastes just like a cozy mug of hot chocolate!
Ingredients
Crust:
- 30 regular Oreos, finely crushed
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup hot chocolate mix (roughly two packets)
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- ¾ cup sour cream, brought to room temperature
Topping:
- ¾ cup very cold heavy whipping cream
- ¼ cup powdered sugar
- Mini marshmallows, for topping (if desired)
- Chocolate peppermint candies, for topping (if desired)
Instructions
- Preheat oven to 350℉ and spray a 9-inch springform pan with cooking spray. Line the outside of the pan with aluminum foil or a roasting bag. *This is because you will be using a water bath and do not want water seeping into the cheesecake. Set aside.
Crust:
- In a medium bowl, combined the crushed Oreos and melted butter and mix well. If needed, add more melted butter until the crumbs stay together when pressed between your fingers.
- Pour the crumbs into the prepared pan and press firmly into the bottom and up sides of the pan.
- Bake for 8-10 minutes, or until set. Set aside to cool slightly while you make the rest of the cheesecake.
Cheesecake Filling:
- Lower the oven temperature to 325℉.
- In a large bowl, beat the softened cream cheese, sugar, hot chocolate mix, and cocoa powder using a hand mixer or stand mixer with fitted paddle attachment on medium speed until smooth and creamy.
- Add in the eggs, one at a time, mixing on low speed until just combined.
- Whisk in the sour cream until just combined.
- Pour the filling over the Oreo crust and smooth the top evenly with a spatula. *The crust does not need to be completely cooled.
- Place the cheesecake in a large roasting pan (or pan that is larger than the springform pan) and then fill the roasting pan with hot (but not boiling water) until it reaches about 1 inch up the sides of the springform pan.
- Bake at 325℉ for 55-65 minutes, or until the edges are set and the center is just slightly wobbly when gently shaken. Turn off the oven and crack the oven door, but keep cheesecake in the oven for 1 hour.
- Then remove cheesecake to the counter to for an additional hour, then refrigerate for at least 6 hours (or overnight) before making the whipped cream topping.
Topping:
- To a large bowl, add the cold heavy whipping cream and powdered sugar and beat on medium speed with a hand mixer until stiff peaks form, about 3-4 minutes.
- Pipe or spread the whipped cream onto the cheesecake and then top with mini marshmallows, peppermint candies, and/or crushed Oreos, if desired.
Notes
- Store leftover cheesecake wrapped loosely or under a cake dome in the refrigerator for up to 5 days.
- Individual slices can also be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw overnight in the refrigerator before adding fresh whipped cream and toppings.
- See my tips and tricks for making this above the recipe box.