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Hot Chocolate Cheesecake Recipe

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★★★★

4 from 165 reviews

This Hot Chocolate Cheesecake features a rich and creamy chocolate cheesecake filling on a crunchy Oreo cookie crust, topped with fluffy whipped cream. Inspired by the comforting flavors of hot chocolate, this dessert is perfect for cozy gatherings or special occasions, delivering an indulgent treat that’s both smooth and decadent.

Ingredients

Scale

Crust

  • 30 Oreo cookies
  • 60 g (4 tbsp) unsalted butter, melted

Cheesecake Filling

  • 680 g (24 oz) cream cheese – Philadelphia
  • 140 g (2/3 cup) granulated sugar
  • 60 g (1/2 cup) sweetened cocoa powder
  • 35 g (1/3 cup) unsweetened cocoa powder
  • 120 g (1/2 cup) heavy sour cream
  • 50 ml (1/4 cup) heavy cream – full fat
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature

Whipped Cream Topping

  • 250 ml (1 cup) cold heavy cream
  • 1–2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional garnishes: marshmallows or mini marshmallows, cocoa powder, chocolate shavings

Instructions

  1. Prepare the crust: Crush the Oreos in a food processor until they turn into fine crumbs. Add the melted butter and process again until the mixture resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper. Use the bottom of a glass to pack it tightly. Refrigerate to firm while preparing the filling.
  2. Preheat oven and prepare water bath: Preheat your oven to 150°C (300°F). Boil a medium pot of water to use later for the water bath during baking.
  3. Make cheesecake filling: In a large mixing bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated. Sift in both the sweetened and unsweetened cocoa powders, mixing until combined. Add the sour cream, heavy cream, and vanilla extract and mix until just combined.
  4. Add eggs: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
  5. Assemble and bake: Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula. Place a roasting pan or baking dish on the oven rack below the cheesecake and pour the boiling water into it to create a water bath. Place the springform pan on the rack above and bake for 60–75 minutes, or until the edges are set but the center jiggles slightly.
  6. Cool cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then cover with aluminum foil and refrigerate for at least 6 hours or overnight to fully set. Before removing from the springform pan, run a knife around the edges to loosen.
  7. Prepare whipped cream topping: Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes until stiff peaks form.
  8. Decorate and serve: Spread the whipped cream over the chilled cheesecake. Garnish with marshmallows or mini marshmallows, dust with cocoa powder, or sprinkle chocolate shavings for added indulgence. Slice and enjoy!

Notes

  • Ensure the eggs are at room temperature to prevent cracks in the cheesecake.
  • Using a water bath helps the cheesecake to bake evenly and prevents cracking.
  • Refrigerate the cheesecake overnight for the best flavor and texture.
  • For easier slicing, run a hot knife between cuts.
  • Optional garnishes add texture and enhance the hot chocolate theme.

Keywords: hot chocolate cheesecake, chocolate cheesecake, Oreo crust cheesecake, creamy cheesecake dessert, no crack cheesecake

Find it online: https://foodiecara.com/hot-chocolate-cheesecake-recipe/