Best Hot Chocolate Cheesecake
This decadent cheesecake blends creamy flavors with the nostalgic taste of hot chocolate, perfect for winter gatherings or any special occasion.
Ingredients
For the Crust
- 1.5 cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 2 packages cream cheese, softened (8 oz each)
- 1 cup granulated sugar
- 1/2 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 2 large eggs
- 1 cup hot cocoa mix
- 1 teaspoon vanilla extract
For Topping
- Whipped cream For topping
- Marshmallows For topping
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, combine Oreo cookie crumbs with melted butter. Mix until fully combined, then press the crumb mixture firmly into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth.
- Add the sour cream, eggs, hot cocoa mix, and vanilla extract to the mixture. Blend until all ingredients are smoothly incorporated.
- Pour the cream cheese mixture over the prepared Oreo crust in the springform pan.
Baking and Chilling
- Bake the cheesecake for 55 to 60 minutes, or until the center is set.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or preferably overnight.
Serving
- Before serving, top with a generous amount of whipped cream and scatter marshmallows on top for extra flair.
Notes
To store your cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. If you need to freeze it, ensure it’s wrapped tightly to prevent freezer burn; it can last up to 2 months in the freezer. When ready to enjoy again, thaw in the fridge overnight before serving.