This hot chocolate cheesecake has a graham cracker crust and cheesecake that has hot chocolate mix and chocolate ganache mixed in. Topped with chocolate ganache, whipped cream, mini marshmallows, and crushed candy canes.
½cupHot chocolate mixabout 2 packets no marshmallows
½cupSour creamroom temperature
½cupSemi-sweet chocolate chips
2teaspoonPure vanilla extract
3Large eggsroom temperature
1cupSemi-sweet chocolate chips
½teaspoonPure vanilla extract
Mini marshmallowsfor decoration
Mini chocolate chipsfor decoration
Crushed candy canesfor decoration
Graham Cracker Crust
Preheat oven to 325°F. Spray a springform pan with a baking non-stick pan. Place a 9 inch parchment circle on the bottom and spray again.
Mix the graham cracker crumbs (use a food processor to make them super fine), melted butter, and brown sugar. Pour crumbs into the pan. Press the crumbs halfway up the sides of the pan. Compact the crust with a back of a measuring cup.
Bake for 10 minutes. Then, allow to cool.
Hot Chocolate Cheesecake
If you have a hot chocolate mix with marshmallows use a mesh sifter to separate the marshmallows
Using a stand mixer, beat the cream cheese for 1 minute on medium-high. Scrape the bowl. Add in sugar and hot chocolate mix. Beat for 1 minute. Scrape the bowl and mix again until all combined.
In a small bowl, pour in chocolate chips. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds. Then, stir until smooth.
Add in sour cream, chocolate ganache, and vanilla. Mix on medium until smooth and combined. Add in eggs on low one at a time. Halfway through mixing the eggs, scrape the bowl.
Pour cheesecake batter into spring form pan.
Here are 2 water bath techniques to use. Both use a large roasting pan.1. Place spring form pan in a 10 inch cake pan. Place cake pan in roasting pan. Pour boiling water into the roasting pan about half way up. This method prevents any water from getting into the crust.2. Wrap spring form pan in aluminum foil twice. Place spring form pan in roasting pan. Pour boiling water into the roasting pan about halfway up.
Bake for 60-80 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. Turn off oven, crack open the door, and let the cheesecake sit for 30 minutes in the oven. This will allow to slowly cool down.
Transfer cheesecake to a cooling rack. Allow it to cool completely. Wrap the pan in foil, and chill in the fridge. Chill for 6 hours or overnight.
Take cheesecake out of the fridge, take off pan and parchment circle. Pour chocolate chips in a small bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.
Stir the chocolate until smooth and silky. Separate ¼ of chocolate for the drizzle. Pour the rest of the chocolate over the cheesecake. Use an offset icing spatula and push the chocolate to the edge of the cheesecake for it to drip down the sides. Spread until smooth.
Chill the cheesecake for 3 minutes for the chocolate to set.
Place metal bowl and whisk attachments in the freezer for 10 minutes.
Pour heavy cream, powdered sugar, and vanilla in cold bowl. Use a mixer to beat the cream on high until stiff peaks form.
Pipe whipped cream on top of the cheesecake. I used Wilton 1M tip. Top with mini marshmallows, mini chocolate chips, and crushed candy canes. Then, drizzle chocolate on top. Store in the fridge.