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.
Servings: 16 slices
Calories: 479kcal
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.
Notes
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 479kcal | Carbohydrates: 40g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 292mg | Potassium: 189mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1109IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4mg