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Hot Chocolate Cheesecake Recipe

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★★★★★

4.7 from 112 reviews

A rich and creamy Hot Chocolate Cheesecake with a crunchy Oreo crust, infused with both sweetened and unsweetened cocoa powders for an intense chocolate flavor. Topped with fluffy whipped cream, this indulgent dessert perfectly mimics the comforting taste of hot chocolate in cheesecake form.

Ingredients

Scale

Oreo Crust

  • 30 Oreo cookies
  • 60 g (4 tbsp) unsalted butter, melted

Cheesecake Filling

  • 680 g (24 oz) cream cheese – Philadelphia
  • 140 g (2/3 cup) granulated sugar
  • 60 g (1/2 cup) sweetened cocoa powder
  • 35 g (1/3 cup) unsweetened cocoa powder
  • 120 g (1/2 cup) heavy sour cream
  • 50 ml (1/4 cup) heavy cream – full fat
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature

Whipped Cream Topping

  • 250 ml (1 cup) cold heavy cream
  • 1–2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional garnishes: marshmallows or mini marshmallows, cocoa powder, chocolate shavings

Instructions

  1. Prepare Oreo crust: Crush the Oreos in a food processor until fine crumbs form. Add melted butter and process until combined to resemble wet sand. Press the mixture into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper. Use the bottom of a glass to pack it tightly. Refrigerate to firm up while preparing filling.
  2. Preheat oven and prepare water bath: Preheat your oven to 150°C (300°F). Boil a medium pot of water to use for a water bath during baking.
  3. Make cheesecake filling: In a large mixing bowl, beat cream cheese on medium-low speed with an electric mixer until smooth and creamy. Gradually add sugar and beat until fully incorporated. Sift in both sweetened and unsweetened cocoa powders; mix until combined. Add sour cream, heavy cream, and vanilla extract, mixing until just combined. Beat in eggs one at a time on low speed, mixing only until incorporated to avoid over-aeration.
  4. Assemble and bake: Pour cheesecake mixture over chilled Oreo crust, smoothing the top with a spatula. Put the boiling water into the bottom of a roasting pan or baking dish on the oven rack below where the cheesecake will bake. Place the springform pan on the rack above. Bake for 60–75 minutes until edges are set and the center jiggles slightly.
  5. Cool cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then cover with aluminum foil and refrigerate at least 6 hours or overnight. Before releasing springform, run a knife around the edges.
  6. Prepare whipped cream topping: Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes until stiff peaks form.
  7. Finish and serve: Spread whipped cream evenly over the chilled cheesecake. Garnish with marshmallows, dust with cocoa powder, or sprinkle chocolate shavings on top. Slice and enjoy your hot chocolate cheesecake!

Notes

  • Ensure eggs are at room temperature before adding to batter to prevent curdling.
  • Use full-fat cream cheese and creams for the best texture and richness.
  • The water bath helps prevent cracking by providing gentle, moist heat.
  • Chilling overnight improves slicing and flavor development.
  • Garnishes are optional but enhance the hot chocolate theme.
  • Use a springform pan for easy removal.

Keywords: hot chocolate cheesecake, chocolate cheesecake, Oreo crust cheesecake, creamy cheesecake, baked cheesecake recipe

Find it online: https://freshrecipehub.com/hot-chocolate-cheesecake-recipe/