Hot Chocolate Cheesecake
A rich and creamy cheesecake that combines the flavors of hot chocolate and a crunchy graham cracker crust, enriched with mini marshmallows and chocolate chips, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cups sugar
- 0.5 cups unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened 3 packages
- 1 cups sugar
- 3 large eggs Add one at a time
- 1 cups sour cream
- 1 teaspoon vanilla extract
- 0.5 cups mini marshmallows
- 0.5 cups chocolate chips
Instructions
Preparation
- Gather all ingredients and soften cream cheese.
Making the Crust
- Combine graham cracker crumbs, cocoa powder, sugar, and melted butter in a bowl and mix well. Press into the bottom of a springform pan.
Mixing the Filling
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until just combined.
- Fold in mini marshmallows and chocolate chips.
Baking
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake in preheated oven at 325°F (163°C) for 50-60 minutes.
Cooling
- Let the cheesecake cool at room temperature before refrigerating.
- Chill for at least 4 hours or overnight for best results.
Serving
- Slice and serve. Enjoy with whipped cream or berries, if desired.
Notes
For a gluten-free option, substitute graham crackers with gluten-free alternatives. Add toppings like whipped cream, chocolate sauce, or fresh berries for enhanced flavor.