Go Back

Hot Chocolate Cheesecake

Hot chocolate cheesecake pairs a buttery graham cracker crust with a cocoa-rich, creamy filling baked in a water bath. A toasted mini marshmallow topping adds a golden finish after the cheesecake chills.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 33 minutes
cooling and chilling 8 hours
Total Time 10 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 Nonstick cooking spray for the pan
  • 1.5 cup graham cracker crumbs
  • 0.25 tsp fine salt
  • 6 tbsp unsalted butter melted
Make the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sweetened hot cocoa mix
  • 0.25 cup unsweetened cocoa powder
  • 6 oz semisweet chocolate chopped
  • 1 cup sour cream at room temperature
  • 2 tsp vanilla extract
  • 3 eggs large, at room temperature
Make the topping
  • 2 cup mini marshmallows

Equipment

  • 1 9-inch springform pan
  • 1 12x16-inch roasting pan
  • 1 rimmed baking sheet
  • 1 Microwave
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  3. Mix the graham cracker crumbs and fine salt with the melted butter.
  4. Press the mixture firmly over the pan bottom.
  5. Bake for 8 to 10 minutes.
Make the filling
  1. Lower the oven to 325°F and let the crust cool while you prepare the filling.
  2. Wrap the pan in two layers of heavy-duty foil.
  3. Set the wrapped pan in a 12x16-inch roasting pan.
  4. Whisk the sweetened hot cocoa mix and unsweetened cocoa powder together in a small bowl.
  5. Beat the softened cream cheese and granulated sugar in a large bowl until smooth.
  6. Beat in the cocoa mixture.
  7. Melt the chopped semisweet chocolate in the microwave in 20-second bursts, stirring after each, until smooth.
  8. Cool the chocolate until barely warm.
  9. Beat the chocolate into the cream cheese mixture with the sour cream and vanilla extract until just smooth.
  10. Beat in the eggs one at a time on low speed, stopping as soon as each is blended.
Bake and chill
  1. Pour the filling over the crust.
  2. Set the roasting pan on the oven rack.
  3. Pour hot water into the roasting pan until it reaches 1 inch up the springform pan.
  4. Bake at 325°F for 75 to 90 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  5. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
  6. Lift the springform pan out of the water bath and remove the foil.
  7. Cool on a rack until room temperature, about 1 hour.
  8. Cover and chill for at least 6 hours or overnight.
Finish the topping
  1. Run a thin knife around the cheesecake and remove the springform ring, keeping the cheesecake on the pan base.
  2. Set the cheesecake on a rimmed baking sheet.
  3. Scatter the mini marshmallows evenly over the cheesecake.
  4. Set the broiler to high.
  5. Broil the cheesecake about 6 inches from the element for 30 to 90 seconds, watching constantly, until the marshmallows are golden.

Notes

For a smooth texture, stop beating as soon as each egg is blended. Cover and refrigerate leftovers for up to 4 days; the cheesecake can be frozen. For a gluten-free swap, use gluten-free graham cracker crumbs.