Hot Cocoa Cheesecake
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
1 hr 8 mins
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Additional Time
10 hrs
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Total Time
11 hrs 33 mins
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Servings
12
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Course
Cake
Hot Cocoa Cheesecake
Description
Hot Cocoa Cheesecake starts with a crust of finely crushed Oreo cookies mixed with melted butter, baked briefly to set. The cheesecake filling combines cream cheese, sugar, eggs, vanilla, and flour with a mixture of semisweet chocolate chips melted with flavored coffee creamer, which imparts a subtle hot cocoa flavor and smooth texture. This filling is gently baked in a springform pan wrapped in foil and often placed in an oven bag inside a water bath to prevent leaks and ensure delicate, even cooking.
The filling is creamy and dense with a chocolate taste balanced by the slight sweetness and creaminess from the coffee creamer. After baking and cooling, the cheesecake is topped with fresh whipped cream and mini marshmallows, enhancing the hot cocoa theme with familiar toppings to replicate the cozy drink experience in dessert form.
This cheesecake is suited to serve at gatherings or special occasions where a chocolate dessert with a comforting twist is desired. The baking method ensures a smooth, crack-free surface and moist texture. It must be cooled thoroughly before decorating for best results.
Ingredients
For the Crust:
- 20 Oreo cookies crushed in a food processor until they form fine crumbs
- 3 tablespoons butter melted, unsalted
For the Cheesecake:
- 32 ounces cream cheese room temperature
- ½ cup granulated sugar
- 4 egg room temperature, large
- 2 teaspoons vanilla extract pure
- 2 cups semisweet chocolate chips
- ½ cup flavored coffee creamer I used Coffee-Mate Marshmallow Hot Cocoa Creamer, or heavy cream
- 2 tablespoons all-purpose flour
For the Topping:
- Whipped Cream
- marshmallows Campfire® Mini White brand
Instructions
- Preheat oven to 350°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped springform pan inside an oven bag while baking, but this is optional. Lightly spray the inside of the pan with nonstick cooking spray.
- Mix together the Oreo cookie crumbs and butter and press them into the bottom of your pan. Bake for 8 minutes and place on a wire rack to cool.
- Begin to boil a pot or kettle of water for the water bath.
- Combine the chocolate chips and coffee creamer in a large microwave-safe bowl. Microwave at 50% power in 30-second increments until the chocolate is melted and the mixture is smooth. Be sure to stir the mixture every 30 seconds. Set aside to cool while you prepare the filling.
- In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined.
- Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined. Scrape down the sides of your bowl and beat again until the mixture is completely smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake for 60 minutes. The edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream and Campfire® Mini White Marshmallows.
User Reviews
Overall Rating
4.6
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