Hot Chocolate Cheesecake
This Hot Chocolate Cheesecake features a rich chocolate flavor with a creamy texture, perfect for any dessert lover.
Equipment
- Springform pan
- Mixer
Ingredients
For the Oreo Crust
- 3 cups Oreos, fine crumb
- 5 tablespoon Unsalted butter, melted
For the Hot Chocolate Cheesecake
- 24 oz Cream cheese, room temperature
- ¾ cup White granulated sugar
- ½ cup Hot cocoa mix, 2 packets
- ⅓ cup Unsweetened cocoa powder
- ½ cup Sour cream, room temperature
- ¼ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
For the Whipped Cream
- 1 ½ cups Heavy cream, cold
- ¼ cup Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Prepare the springform pan by greasing it lightly.
- In a bowl, mix the Oreo crumbs and melted butter until combined. Press the mixture firmly into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, hot cocoa mix, and cocoa powder, mixing until well combined.
- Add the sour cream, heavy cream, vanilla extract, and eggs. Mix until smooth and creamy.
- Pour the cheesecake mixture over the crust in the springform pan. Bake for 60 minutes or until the center is set.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
- To make the whipped cream, combine heavy cream, powdered sugar, and vanilla extract in a bowl. Whip until soft peaks form.
- Serve the cheesecake with whipped cream on top.
Notes
You can add chocolate shavings or marshmallows on top for extra decoration.