Hot Chocolate Cheesecake
A decadent dessert that combines rich chocolate and creamy cheesecake with delightful bursts of mini marshmallows and chocolate chips.
Ingrédients
For the crust
- 1.5 cups graham cracker crumbs Can substitute with gluten-free graham cracker crumbs.
- 0.5 cups unsweetened cocoa powder
- 0.5 cups sugar
- 0.5 cups unsalted butter, melted
For the filling
- 3 packages cream cheese, softened (8 oz each)
- 1 cups sugar
- 3 large eggs
- 1 cups sour cream
- 1 teaspoon vanilla extract
- 0.5 cups mini marshmallows
- 0.5 cups chocolate chips
Instructions
Preparation
- Start by gathering all your ingredients and let them reach room temperature, especially the cream cheese.
Cook the Base
- In a medium bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter until combined. Press into the bottom of a springform pan.
Blend the Cream Cheese
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add the Eggs
- Add the eggs one at a time to the cream cheese mixture, mixing well after each addition.
Incorporate Sour Cream and Vanilla
- Stir in the sour cream and vanilla extract until smooth and combined.
Add Mini Marshmallows and Chocolate Chips
- Gently fold in the mini marshmallows and chocolate chips.
Pour the Batter
- Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula.
Bake the Cheesecake
- Bake in a preheated oven at 325°F (163°C) for 50-60 minutes until the center is set but slightly jiggly.
Cool and Refrigerate
- Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours, preferably overnight.
Serve and Enjoy
- Once chilled, remove the cheesecake from the pan, slice and serve. Consider adding whipped cream or additional toppings.
Notes
Can be made in advance. Store tightly covered in the fridge for up to a week. For longer storage, freeze.