Ingredients

20 Oreo cookies (crushed into fine crumbs)

3 tablespoons unsalted butter (melted)

32 ounces cream cheese (room temperature)

1/2 cup granulated sugar

4 large eggs (room temperature)

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

1/2 cup flavored coffee creamer or heavy cream (such as Coffee-Mate Marshmallow Hot Cocoa Creamer)

2 tablespoons all-purpose flour

Whipped cream (for topping)

Campfire® Mini White Marshmallows (for topping)

Instructions

Step 1: Preheat your oven to 350°F. Wrap a 9-inch springform pan tightly in heavy-duty foil to prevent leaks during baking. Optionally, place the wrapped pan inside an oven bag for extra protection. Lightly spray the inside of the pan with nonstick cooking spray.

Step 2: Mix the crushed Oreo crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then transfer to a wire rack to cool.

Step 3: Boil a pot or kettle of water to prepare for the water bath.

Step 4: In a microwave-safe bowl, combine the chocolate chips and flavored coffee creamer. Microwave at 50% power in 30-second intervals, stirring after each, until smooth and melted. Set aside to cool while preparing the filling.

Step 5: Using a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Then, add eggs one at a time, fully incorporating each before adding the next, scraping down the bowl as needed. Mix in the vanilla extract.

Step 6: Add the cooled chocolate mixture to the cream cheese batter and mix until fully incorporated. Stir in the flour and mix until smooth, scraping the bowl again if necessary.

Step 7: Pour the batter over the cooled crust. Place the springform pan inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the side of the cheesecake pan. Bake for 60 minutes. The edges should be set with a slight jiggle in the center. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

Step 8: Carefully remove the cheesecake from the water bath and place it on a cooling rack. Once completely cooled, refrigerate for at least 8 hours or overnight.

Step 9: Before serving, top the cheesecake with whipped cream and Campfire® Mini White Marshmallows for a festive finish.

Tips & Variations

For a more intense chocolate flavor, try using dark chocolate chips instead of semisweet.

If you don’t have flavored coffee creamer, substitute with heavy cream for a rich, creamy texture.

Ensure your cream cheese and eggs are at room temperature to avoid lumps and achieve a smooth filling.

Using a water bath helps prevent cracks by providing gentle, even heat during baking.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator. Preparing it a day ahead allows the flavors to meld and the texture to set perfectly.

What if I don’t have a springform pan?

A springform pan is recommended to easily release the cheesecake without damage. If you don’t have one, use a regular cake pan lined with parchment paper and run a knife around the edges before removing the cake.