Hot Chocolate Cheesecake
This hot chocolate cheesecake is perfect for the holidays. It has an Oreo crust, a baked hot chocolate cheesecake (uses hot cocoa mix), and topped with a big pile of whipped cream.
This cheesecake is perfect for reminding you of just how beautiful cold winter days can be! It is a deliciously creamy cheesecake with a nice hot cocoa flavor to make you think of snowy days. It is the perfect way to end the day after going sledding!
Here is why hot chocolate cheesecake is so good
Hot chocolate cheesecake is the perfect winter dessert.
- Creamy cheesecake: The creamy cheesecake texture and creamy hot chocolate flavor make this cheesecake hard to put down!
- Hot chocolate flavor: The flavor is the perfect balance between rich chocolate and light creamy that makes hot chocolate so good!
- Whipped cream topping: Just like regular hot chocolate, homemade whipped cream on top really completes this dessert.
Get into the Christmas spirit with this amazing dessert!
Tips for making hot chocolate cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Room temperature ingredients help make sure they mix in smoothly. You especially don’t want cream cheese clumps in your batter.
- Tip 2: Beating the cream cheese thoroughly also helps ensure it will be creamy and not have any clumps. I beat it on high speed for 2 minutes.
- Tip 3: Mix the eggs in on low speed. Make sure you do not mix them longer than needed as adding air bubbles to the eggs can cause the cheesecake to rise quickly and then collapse. This will leave cracks in the cheesecake.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
How to decorate this homemade cheesecake
Make sure the cheesecake is fully cooled before moving on to decorating. Removing a cheesecake from the pan before it is fully set will cause it to fall apart.
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First, you will take the sides off of your springform pan. Then, you will need to tip in on its side so that the bottom can be removed. Make sure to also remove the parchment paper from the bottom at this point.
Now that the cheesecake is prepared, scoop the whipped cream onto the top. Spread it with a spoon to get it smoothly distributed.
You can serve it like this and it will be fine. If you want to take it up a notch then you can sprinkle mini marshmallows, mini chocolate chips, and crushed candy canes as decoration on top. Other decoration options are okay too. I recommend chocolate curls, a drizzle of chocolate sauce, or similar as options.
Hot Chocolate Cheesecake FAQ’s
Can I make this into mini cheesecakes?
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
What other pans can I use?
You can halve the recipe to make these into hot chocolate cheesecake bars using 8X8 or 9X9 inch baking pan. You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, halve the recipe. Adjust the bake times as it bakes faster in a larger pan since it is thinner.
How to get the perfect slice?
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
How do I store this cheesecake?
Store this hot chocolate cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the hot chocolate cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
For more holiday recipes, check out my
- Sugar Cookie Cheesecake
- Chocolate Crinkle Cookies
- Chocolate Peppermint Cheesecake
- Grinch Cake
- Snowman Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Hot Chocolate Cheesecake
Ingredients
Oreo Crust
- 3 cups Oreos, fine crumb.
- 5 TBSP Unsalted butter, melted
Hot Chocolate Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Hot cocoa mix, 2 packets
- 1/3 cup Unsweetened cocoa powder
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Whipped Cream
- 1 1/2 cups Heavy cream, cold
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
Oreo Crust
- Preheat the oven to 325℉. Spray a 9 inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle and spray again.
- Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs and melted butter using a fork.3 cups Oreos, 5 TBSP Unsalted butter
- Pour crumbs into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
- Bake for 11 minutes.
Hot Chocolate Cheesecake
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a rubber baking spatula.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla. Mix on medium speed and mix until combined. You might need to scrape the bowl to make sure it is all mixed together.1/2 cup Hot cocoa mix, 1/3 cup Unsweetened cocoa powder, 1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
- Add in the eggs and mix on low speed until just combined. Take off the mixer and use mix using the spatula.4 Large eggs
- Pour the batter on top of the baked crust. Start the water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 75-85 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let it slowly cool for 30 minutes. Then, transfer hot pan to the cooling rack to cool completely.
- Cover with foil and chill for at least 6 hours or overnight.
Whipped Cream
- Using a metal bowl with a whisk attachment, add in heavy cream, powdered sugar, and vanilla. Beat on high speed until medium peaks form.1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Take out the cheesecake, remove the pan and parchment paper, and top with the whipped cream. Optional: I added mini marshmallows, mini chocolate chips, and crushed candy canes as decoration on top.
I have a question – I am planning on making this tomorrow to have ready early for Christmas Eve. I see that you recommend putting the spring form pan in a 10 inch cake pan – I only have nine inch, and the spring part of the spring pan gets caught therefore does not sit properly inside. I do, however, have a brownie pan it will fit inside. Would that be okay? Let me know please! Thanks.
This worked exactly as written, thanks! Loved this!
Do you use just the cookie part of the Oreo, or the whole thing?
The whole thing!
This looks amazing. I was wondering would I be able to leave the marshmallows from the hot chocolate mix in and mix it into the batter?
I haven’t personally recipe tested it, but it might work!