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Hot Chocolate Cheesecake

Hot chocolate cheesecake combines a chocolate cookie crust with a creamy cocoa and semisweet chocolate filling, baked in a water bath for a smooth texture. Top the chilled cheesecake with vanilla whipped cream and mini marshmallows.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Resting and chilling 8 hours
Total Time 10 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 0.25 tsp kosher salt
For the filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 0.75 cup sweetened hot cocoa mix
  • 0.25 cup cocoa powder unsweetened
  • 4 oz semisweet chocolate melted and cooled slightly
  • 4 eggs large, room temperature
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 6 cup boiling water to 8 cups, for the water bath
For the topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.5 cup mini marshmallows

Equipment

  • 1 9-inch springform pan
  • 1 deep roasting pan
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Grease a 9-inch springform pan.
  3. Stir together the chocolate cookie crumbs, melted unsalted butter, and kosher salt.
  4. Press the mixture firmly into the bottom of the pan.
  5. Bake the crust for 10 minutes.
  6. Set the crust aside to cool.
Make the filling
  1. Reduce the oven temperature to 325°F.
  2. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  3. Set the wrapped pan in a deep roasting pan.
  4. Beat the softened cream cheese and granulated sugar in a large bowl until smooth.
  5. Mix in the sweetened hot cocoa mix and unsweetened cocoa powder.
  6. Mix in the melted semisweet chocolate, cooled slightly.
  7. Beat in the room-temperature eggs one at a time on low speed.
  8. Mix in the room-temperature sour cream and vanilla extract just until combined.
  9. Pour the filling over the crust.
  10. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake and chill
  1. Bake for 80 to 100 minutes, until the edges are set and an instant-read thermometer inserted in the center reads 160°F.
  2. Turn off the oven.
  3. Prop the oven door open slightly.
  4. Leave the cheesecake inside for 1 hour.
  5. Lift the springform pan out of the water bath.
  6. Remove the foil.
  7. Cool the cheesecake on a rack for 1 hour.
  8. Cover and refrigerate for at least 6 hours.
Make the topping
  1. Whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until firm peaks form.
  2. Spread the whipped cream over the chilled cheesecake.
  3. Top with the mini marshmallows.

Notes

For the smoothest filling, mix just until combined after adding the eggs. Refrigerate covered for up to 5 days; freeze slices wrapped tightly for up to 2 months. For a gluten-free option, use gluten-free chocolate cookie crumbs for the crust.