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Indulge in Hot Cocoa Cheesecake with Marshmallow Cream

Hot Cocoa Cheesecake with
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Hot Cocoa Cheesecake with Marshmallow Whipped Cream combines the comforting flavors of hot cocoa with the richness of cheesecake. It features a creamy, chocolatey cheesecake base and a fluffy, sweet marshmallow whipped cream topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 cup sour cream
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 cup heavy cream
  • 1/4 cup marshmallow fluff (or marshmallow creme)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or chocolate chips
  • Mini marshmallows
  • Cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust mixture into the bottom of a 9-inch springform pan.
  3. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
  4. In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add the vanilla extract and cocoa powder, and mix until combined.
  6. Add the sour cream, and beat until smooth.
  7. Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
  8. Finally, add the heavy cream and beat until the mixture is smooth and fluffy.
  9. Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan on the counter to remove any air bubbles.
  10. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set and only slightly jiggles when you tap the pan.
  11. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about 1 hour. After the hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.
  12. In a medium mixing bowl, beat the heavy cream, marshmallow fluff, and powdered sugar together until stiff peaks form, about 3-4 minutes.
  13. Add the vanilla extract and mix until incorporated. The whipped cream should be thick and spreadable.
  14. Once the cheesecake has fully chilled, remove it from the springform pan and spread a thick layer of marshmallow whipped cream over the top.
  15. Optionally, pipe the whipped cream into decorative rosettes along the edges.
  16. Garnish the cheesecake with chocolate shavings, mini marshmallows, and a light dusting of cocoa powder.
  17. Slice and serve chilled.

Notes

  • This cheesecake is best served chilled.
  • You can make it a day ahead for best results.
  • Store leftovers in the refrigerator.

Nutrition

Find it online: https://keepityummy.com/hot-cocoa-cheesecake-with/

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