Description
This decadent Hot Cocoa Cheesecake combines rich cream cheese with the comforting flavor of hot cocoa mix, all resting on a crunchy Oreo crust. Topped with toasted marshmallows and a dusting of cocoa powder, it’s a perfect dessert for cozy gatherings or special occasions.
Ingredients
Scale
Crust
- Cooking spray, for pan
- 24 whole Oreos
- 6 tbsp. butter, melted
- Pinch of salt
Cheesecake Filling
- 3 (8-oz.) blocks cream cheese, softened
- 2 packets hot cocoa mix (approximately 3 tbsp.)
- 3/4 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
Topping
- 15 marshmallows
- 2 tbsp. cocoa powder, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 325ºF (163ºC) and spray an 8-inch or 9-inch springform pan generously with cooking spray to prevent sticking.
- Make crust: Crush the Oreos finely using a large Ziploc bag and a rolling pin or a food processor with a metal blade. Transfer the crumbs to a bowl, add the melted butter and a pinch of salt, then stir until the crumbs are fully coated and moist.
- Prepare cheesecake filling: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese with the hot cocoa mix and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then blend in sour cream, vanilla extract, and salt, ensuring the mixture is well combined.
- Assemble and bake: Press the Oreo crumb mixture firmly into the bottom and about one-third up the sides of the prepared springform pan. Pour the cheesecake filling on top, smoothing the surface. Wrap the outside of the springform pan with double layers of aluminum foil to prevent water seepage. Place the wrapped pan inside a large baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the springform pan. Bake for about 1 hour and 25 minutes, or until the cheesecake is just slightly jiggly in the center. Once done, turn off the oven, prop the door open, and let the cheesecake cool inside the oven for 1 hour.
- Chill cheesecake: After cooling, refrigerate the cheesecake for at least 5 hours or overnight to allow it to firm up properly.
- Prepare topping: Line a large baking sheet with parchment paper and arrange marshmallows evenly on top. Broil the marshmallows for 1 to 2 minutes until they puff up but do not brown.
- Finish and serve: Carefully pile the toasted marshmallows over the chilled cheesecake and sift cocoa powder evenly on top. Slice into wedges and serve immediately for the best flavor and texture.
Notes
- Using double foil on the springform pan and a water bath helps prevent cracks and ensures even baking.
- Be careful not to burn the marshmallows when broiling; watch closely as they toast very quickly.
- For a firmer crust, allow the Oreo crust to chill in the refrigerator for 10-15 minutes before adding the filling.
- Adjust the amount of hot cocoa mix to your preferred level of chocolate flavor.
- Letting the cheesecake rest in the oven with the door cracked helps prevent sudden temperature changes that can cause cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hot cocoa cheesecake, chocolate cheesecake, Oreo crust, toasted marshmallow topping, creamy cheesecake, holiday dessert
