Description
A rich, creamy cheesecake with a chocolate crust, flavored like hot cocoa.
Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup mini marshmallows (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the bottom of a 9-inch springform pan in heavy-duty aluminum foil.
- Combine chocolate wafer crumbs and 1/4 cup sugar in a bowl. Mix in melted butter until crumbs are moistened. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly. Reduce oven temperature to 325 degrees F (160 degrees C).
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup sugar, cocoa powder, vanilla extract, and salt until well combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the heavy cream.
- Pour the filling over the cooled crust. Place the springform pan in a larger baking pan. Pour hot water into the larger pan to reach halfway up the sides of the springform pan (this is a water bath).
- Bake for 45 to 55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle mini marshmallows over the top. You can briefly place it under a broiler for 30 seconds to toast the marshmallows, watching carefully.
Notes
- For a smoother texture, bring the cream cheese and eggs to room temperature before starting.
- If you do not want to use a water bath, bake the cheesecake without it, but watch closely to prevent cracking.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 90
Keywords: cheesecake, hot cocoa, chocolate, dessert, baked