Introduction

This Hot Chocolate Cheesecake is a delightful twist on a classic dessert, combining rich chocolate flavor with a creamy, smooth texture. With an Oreo crust and a fluffy whipped cream topping, it’s perfect for cozy nights or special occasions.

Ingredients

3 cups Oreos (fine crumb)
5 TBSP Unsalted butter (melted)
24 oz Cream cheese (room temperature)
3/4 cup White granulated sugar
1/2 cup Hot cocoa mix (2 packets)
1/3 cup Unsweetened cocoa powder
1/2 cup Sour cream (room temperature)
1/4 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
1 1/2 cups Heavy cream (cold)
1/4 cup Powdered sugar
1 tsp Pure vanilla extract

Instructions

Preheat the oven and prepare pan: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
Make the Oreo crust: Blend the Oreos in a food processor into a fine crumb. In a small bowl, mix the crumbs with melted butter using a fork.
Press crust into pan: Pour the crumb mixture into the prepared pan. Use your hands to press the crust halfway up the sides, and press the bottom firmly with a measuring cup.
Bake crust: Bake the crust for 11 minutes. Remove from oven and set aside.
Beat cream cheese and sugar: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl with a spatula.
Add chocolate ingredients and mix: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed until combined, scraping the bowl as needed.
Add eggs: Add the eggs and mix on low speed until just combined. Finish mixing gently with a spatula.
Assemble cheesecake with water bath: Pour the batter over the baked crust. Prepare a water bath by placing the springform pan inside a larger pan, then filling the larger pan with hot water halfway up the sides of the springform pan. You can either place the springform pan in a cake pan inside the roasting pan or wrap it tightly twice in foil first.
Bake the cheesecake: Bake for 75 to 85 minutes, until the edges are set but the center still slightly jiggles.
Cool cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool slowly for 30 minutes, then transfer it to a cooling rack to cool completely.
Chill: Cover the cheesecake with foil and chill it for at least 6 hours or overnight.
Make whipped cream: In a metal bowl with a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
Decorate: Remove the cheesecake from the pan and peel off the parchment paper. Top with whipped cream and, if desired, add mini marshmallows, mini chocolate chips, or crushed candy canes for extra decoration.

Tips & Variations

Use room temperature ingredients to help the cheesecake mix smoothly and avoid lumps.
If you prefer a less sweet crust, substitute half the Oreos with graham crackers or chocolate wafer cookies.
For a deeper chocolate flavor, add a tablespoon of espresso powder to the batter.
Wrap the springform pan tightly with heavy-duty foil to prevent water from seeping into the crust during the water bath.
Try garnishing with a dusting of cocoa powder or shaved chocolate instead of whipped cream for an elegant finish.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To keep the whipped cream fresh, add it just before serving. Reheat slices is not recommended as it changes the texture; serve chilled or at room temperature.

How to Serve

A slice of layered chocolate dessert sits on a white speckled plate, placed on a wooden surface. The dessert has three main layers: a dense, dark chocolate crumb base at the bottom, a thick and smooth milk chocolate mousse in the middle, and a generous layer of white whipped cream on top. The whipped cream is decorated with small white marshmallows, tiny chocolate chips, and crushed red peppermint candy bits. Around the plate, mini marshmallows and a red and white peppermint stick lay scattered. The background shows festive holiday decorations and a white mug with a light blue rim. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavor. Just prepare it a day ahead and keep refrigerated.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal. If you don’t have one, use a regular cake pan lined with parchment and be careful when removing the cake.