Description
Indulge in a rich and creamy Hot Cocoa Cheesecake topped with fluffy Marshmallow Whipped Cream, perfect for chocolate lovers.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, 1/2 cup sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of sugar and 1 teaspoon of vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix. Gently fold in the sour cream until smooth.
- Pour the cheesecake batter over the prepared crust. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- For the marshmallow whipped cream, in a mixing bowl, combine heavy cream and 1 teaspoon of vanilla extract. Beat with an electric mixer until soft peaks form. Gradually add mini marshmallows and continue to beat until stiff peaks form.
- Once the cheesecake is chilled, remove it from the springform pan. Top with marshmallow whipped cream before serving.
Notes
- For a richer chocolate flavor, consider adding chocolate chips to the cheesecake batter.
- You can also substitute the mini marshmallows with crushed peppermint candies for a festive twist.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg