Hot Chocolate Cheesecake

This hot chocolate cheesecake tastes just like a mug of hot cocoa. It has a graham cracker crust, hot chocolate mix and chocolate ganache mixed into the cheesecake. This cheesecake is topped with chocolate and marshmallows to create the ultimate hot chocolate cheesecake.

How To Make The Graham Cracker Crust

I was debating to do an Oreo crust or graham cracker crust. The graham cracker crust helps to level out all the sweetness for the cheesecake. It goes perfectly!

To make it, first you need to blend the graham crackers into fine crumbs. Use a food processor or blender to blend the crackers.

Next, mix the brown sugar and melted butter with the graham cracker crumbs. For best results, use a fork to mix it together. Then, pour into the pan.

Use your hands and press the crumbs halfway up the sides of the pan and across the bottom. Then, use a measuring cup to compact the crust firmly.

Next, bake the crust! Baking the crust first helps to prevent a soggy crust.

How To Prevent The Cheesecake From Sticking To The Pan.

First, you are going to need a high quality spring form pan. A cheap pan won't be able to hold the weight of this cheesecake.

Then, use a baking non-stick spray and spray the pan well. Place a 9 inch parchment circle on the bottom of the pan. Spray again.

This method works for me every time. After the cheesecake chills, you will be able to pop off the pan easily and remove the parchment paper.

Steps To Make Hot Cocoa Cheesecake

• Room temperature ingredients- Pull out all of the dairy ingredients 2 hours before baking. Room temperature cream cheese is easier to blend until smooth.
• Sift the hot chocolate mix- My favorite hot chocolate mix has the little marshmallows in it. However, we don't need them in this cheesecake! Use a sifter to separate the marshmallows.
• Blend cream cheese, sugar, and hot chocolate mix- First, blend the cream cheese using a mixer until smooth. Then, add in the sugar and hot chocolate mix. You will need to scrape the bowl to make sure it is completely mixed together.
• Make chocolate ganache- Make the chocolate ganache by melting chocolate chips with hot heavy cream. Then, pour it into the bowl. It will create a creamy chocolate cheesecake.
• Add in the eggs- The eggs needs to be added one at a time but on low. The key to prevent a cracked cheesecake is to not add too much air into the eggs.

Once all blended, pour into the cheesecake and prepare a water bath.

Water Bath Options

In the recipe, I mention 2 different types of water bath options. Both do work, but the first option is the best.

The best option, is place the spring form pan into a 10 inch cake pan. Then, place in a roasting pan and pour the boiling water halfway up. This method allows the cheesecake to be in the moisture, but there is no chance any water will get into the crust.

The second option is to wrap the spring form pan twice tightly with foil. Then, place the pan into the roasting pan. The problem with this method, is there can be water that leaks through the foil.

Chilling The Cheesecake

Once the cheesecake is done baking, it will first need to cool slowly in the oven. Turn off the oven and prop open the oven door. Then, let it sit in the oven for 30 minutes.

This allows the cheesecake to very slowly cool down. This is important because a drastic change in temperature can cause the cheesecake to crack.

Then, once it is cooled completely, chill in the fridge for at least 6 hours. I prefer overnight.

This is important because the cheesecake changes textures as it chills. It will become more dense and the flavor marinates. Chilling the cheesecake is crucial!

Decorating The Cheesecake

After the cheesecake has chilled, you can decorate it by starting with a chocolate ganache.

Pour ¾ of the chocolate ganache on the top of the cheesecake. Use an icing spatula to press the chocolate over the sides of the cheesecake to create the drips.

The rest of the chocolate ganache is to drizzle on top of the marshmallows and whipped cream.

Let the cheesecake chill in the fridge for only 3 minutes to slightly harden the chocolate. It will be a lot easier to pipe the whipped cream on top.

Next, pipe the whipped cream on top of the cheesecake. Decorate with the mini marshmallows and mini chocolate chips. Then, drizzle the chocolate on top.

If you aren't serving the cheesecake immediately, then wait to top the cheesecake with the crushed candy canes.

I have found candy canes slightly melt when it is in the fridge.

How To Store The Cheesecake

The cheesecake is best stored in a cake carrier in the fridge. You can also slice the cheesecake into slices and store in an air tight container.

Either way, the cheesecake will be good about 5 days in the fridge.

Freezing The Cheesecake

If you want to make the cheesecake ahead of time, you can store the undecorated cheesecake in the freezer. Wrap the cheesecake first in cling wrap and then in foil.

It will last up to 30 days in the freezer.

To thaw, place the cheesecake in the fridge for 24-48 hours before decorating. This will allow it to slowly thaw in the fridge.

Other Cheesecake Recipes To Try

• Chocolate Bar Cheesecake
• Cinnamon Pecan Pie Cheesecake
• Triple Chocolate Cheesecake
• Double Layer Pumpkin Cheesecake

Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cheesecake. I hope you loved it! To get more ideas follow me on Pinterest.

📖 Recipe