Hot Chocolate Cheesecake Recipe

Introduction

This Hot Chocolate Cheesecake combines rich, creamy cheesecake with deep cocoa flavors, all resting on a crunchy Oreo crust. It’s a perfect dessert for chocolate lovers looking for a comforting treat with a twist.

Ingredients

• 3 cups Oreos (fine crumb)
• 5 tablespoons Unsalted butter (melted)
• 24 ounces 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 teaspoon Pure vanilla extract
• 4 Large eggs (room temperature)
• 1 1/2 cups Heavy cream (cold)
• 1/4 cup Powdered sugar
• 1 teaspoon Pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
2. Step 2: 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 until combined.
3. Step 3: Pour the crumb mixture into the prepared pan. Press the crumbs evenly on the bottom and halfway up the sides using your hands and the bottom of a measuring cup to compact the crust.
4. Step 4: Bake the crust for 11 minutes, then remove from the oven and set aside.
5. Step 5: In a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the bowl with a rubber spatula.
6. Step 6: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed until well combined, scraping the bowl as needed.
7. Step 7: Add eggs one at a time and mix on low speed until just combined. Finish mixing gently with a spatula if necessary.
8. Step 8: Pour the batter over the baked crust in the springform pan.
9. Step 9: Prepare a water bath using one of the following methods:
   • Place the springform pan inside a 10-inch cake pan, then place that inside a larger roasting pan. Fill with hot water halfway up the cake pan to prevent water from reaching the crust.
   • Wrap the springform pan tightly twice with aluminum foil. Place inside the roasting pan and fill with hot water halfway up the springform pan. This method works well but may sometimes leak water into the crust.
10. Step 10: Bake for 75-85 minutes until the edges are set and the center has a slight jiggle.
11. Step 11: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then transfer to a cooling rack to cool completely.
12. Step 12: Cover the cheesecake with foil and chill for at least 6 hours or overnight.
13. Step 13: To prepare the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract on high speed in a metal bowl until medium peaks form.
14. Step 14: Remove the cheesecake from the pan and parchment paper. Top with the whipped cream and garnish as desired with mini marshmallows or chocolate bits.

Tips & Variations

• For a more intense chocolate flavor, use a high-quality cocoa powder or add a tablespoon of espresso powder to the batter.
• To prevent cracking, avoid overbaking and let the cheesecake cool gradually in the oven with door slightly open.
• Substitute Oreos with chocolate graham crackers or chocolate wafer cookies for a different crust texture.
• Add a drizzle of chocolate ganache on top for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, you can use regular cocoa powder but you may want to add a little sugar since hot cocoa mix usually contains sugar and flavoring.

Why is a water bath necessary for this cheesecake?

The water bath helps regulate the oven temperature and creates steam that prevents the cheesecake from cracking and ensures a smooth, creamy texture.

Hot Chocolate Cheesecake Recipe

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★★★★★

4.4 from 53 reviews

This decadent Hot Chocolate Cheesecake combines a rich Oreo crust with a creamy, chocolate-infused cheesecake filling. Enhanced by a delicate balance of hot cocoa mix, unsweetened cocoa powder, and smooth cream cheese, it’s finished with a fluffy homemade whipped cream topping for the perfect dessert to satisfy any chocolate lover’s cravings.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 8 hours (including chilling time)
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Oreo Crust

• 3 cups Oreos (finely crushed crumbs)
• 5 tablespoons Unsalted butter (melted)

For the Cheesecake Filling

• 24 ounces Cream cheese (room temperature)
• 3/4 cup White granulated sugar
• 1/2 cup Hot cocoa mix (about 2 packets)
• 1/3 cup Unsweetened cocoa powder
• 1/2 cup Sour cream (room temperature)
• 1/4 cup Heavy cream (room temperature)
• 1 teaspoon Pure vanilla extract
• 4 large Eggs (room temperature)

For the Whipped Cream Topping

• 1 1/2 cups Heavy cream (cold)
• 1/4 cup Powdered sugar
• 1 teaspoon Pure vanilla extract

Instructions

1. Prepare Oreo Crust: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again.
2. Blend Oreo Crumbs: Using a food processor, process the Oreos into fine crumbs. Transfer crumbs to a small bowl and mix with melted butter until combined.
3. Press Crust: Pour the Oreo mixture into the prepared pan. Press the crumbs firmly into the bottom and halfway up the sides using your hands and the bottom of a measuring cup to compact the crust.
4. Bake Crust: Bake the crust for 11 minutes to set, then remove from the oven.
5. Make Cheesecake Filling – Beat Cream Cheese and Sugar: In a mixer, beat room temperature cream cheese and granulated sugar on high speed for 2 minutes until smooth. Scrape the bowl to incorporate all ingredients.
6. Add Cocoa and Dairy Ingredients: Mix in hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract on medium speed until combined. Scrape the sides as needed.
7. Incorporate Eggs: Add the eggs one at a time and mix on low speed just until combined. Finish mixing by hand with a spatula to avoid overmixing.
8. Assemble Cheesecake: Pour the prepared batter over the baked Oreo crust in the springform pan.
9. Prepare Water Bath: Set up a water bath using either of two methods: 1) Place the springform pan inside a 10-inch cake pan, then place the cake pan inside a large roasting pan. Add hot water halfway up the side of the cake pan to avoid water leaking into crust. 2) Alternatively, wrap the springform pan twice tightly with aluminum foil, place it in a roasting pan, and pour hot water halfway up the sides. This method may risk water leaks.
10. Bake Cheesecake: Bake for 75-85 minutes until the edges are set and the center has a slight jiggle.
11. Cool Cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 30 minutes. Then transfer the pan to a cooling rack to cool completely.
12. Chill Cheesecake: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight for best results.
13. Make Whipped Cream: In a cold metal bowl fitted with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
14. Decorate and Serve: Remove the cheesecake from the pan and peel off the parchment paper. Top generously with the freshly whipped cream. Optionally, garnish with mini marshmallows and mini chocolate pieces for extra indulgence.

Notes

• Room temperature ingredients like cream cheese, sour cream, heavy cream, and eggs ensure a smooth and creamy cheesecake batter.
• Using a water bath (bain-marie) helps prevent cracks and promotes even baking for the cheesecake.
• Be cautious when using the foil water bath method to avoid water seeping into the crust.
• Allow adequate chilling time for the cheesecake to set properly before serving.
• Optional toppings like mini marshmallows or mini chocolate chips enhance the dessert’s appearance and flavor.

Keywords: hot chocolate cheesecake, Oreo crust cheesecake, chocolate cheesecake, creamy cheesecake dessert, holiday cheesecake