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Hot Chocolate Cheesecake

Hot chocolate cheesecake bakes in a water bath for a creamy, smooth filling over a chocolate wafer crust. A fluffy marshmallow cream topping finishes each chilled slice.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
cooling and chilling 8 hours
Total Time 10 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup chocolate wafer crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 cup sweetened hot cocoa mix
  • 0.25 cup unsweetened cocoa powder
  • 3 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 2 tsp vanilla extract
For the topping
  • 0.5 cup marshmallow creme
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Grease a 9-inch springform pan.
  3. Wrap the outside of the pan with two layers of heavy-duty foil.
  4. Set the wrapped pan in a large roasting pan.
  5. Stir the chocolate wafer crumbs, sugar, and melted butter together until evenly moistened.
  6. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the springform pan.
  7. Bake the crust for 10 minutes, then cool it while you make the filling.
Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  2. Add the sugar, hot cocoa mix, and cocoa powder, and beat on low just until combined, scraping the bowl as needed.
  3. Beat in the eggs one at a time on low speed.
  4. Mix in the sour cream and vanilla just until smooth.
  5. Pour the filling over the crust and smooth the top.
  6. Set the roasting pan on the oven rack.
  7. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  8. Bake for 65 to 80 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged.
  9. Turn off the oven and crack the door open.
  10. Leave the cheesecake inside for 1 hour.
  11. Lift the springform pan out of the water bath and remove the foil.
  12. Cool the cheesecake on a rack until it reaches room temperature, about 1 hour.
  13. Cover and refrigerate for at least 6 hours, until thoroughly chilled.
Make the topping
  1. Whisk the marshmallow creme in a chilled bowl to loosen it.
  2. Whisk in the cold heavy cream a tablespoon at a time until smooth.
  3. Beat on medium-high speed until medium-stiff peaks form.
  4. Release the chilled cheesecake from the springform pan.
  5. Spread or pipe the marshmallow topping over the cheesecake before serving.

Notes

For clean slices, wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freeze without the topping for up to 2 months. For a gluten-free variation, use certified gluten-free chocolate wafer crumbs and check that the hot cocoa mix is gluten-free.