Description

Indulge in this rich and creamy Hot Cocoa Cheesecake that combines the classic flavors of hot chocolate with a velvety cheesecake base. Featuring a crunchy Oreo cookie crust, smooth chocolate coffee creamer filling, and topped with whipped cream and mini marshmallows, this dessert is perfect for cozy evenings or special occasions.

Ingredients

Scale

Crust

20 Oreo cookies (crushed into fine crumbs)
3 tablespoons unsalted butter (melted)

Cheesecake Filling

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

Toppings

Whipped cream
Campfire® Mini White Marshmallows

Instructions

Prepare the crust: Preheat your oven to 350°F. Wrap a 9-inch springform pan tightly in heavy-duty foil to prevent leaks, and lightly spray the inside with nonstick cooking spray. Mix the crushed Oreo crumbs with melted butter until combined, then press the mixture evenly into the bottom of the pan. Bake the crust for 8 minutes and let it cool on a wire rack.
Set up water bath: Boil a pot or kettle of water to prepare for the water bath later in the process.
Melt the chocolate mixture: In a microwave-safe bowl, combine the semisweet chocolate chips and coffee creamer. Microwave at 50% power in 30-second increments, stirring after each until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
Prepare the cheesecake filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until combined. Add the eggs one at a time, fully incorporating each before adding the next, and scrape down the bowl between additions. Add the vanilla extract and mix well.
Combine chocolate and flour: Mix in the cooled chocolate and creamer mixture until fully incorporated into the filling. Then add the flour and blend until smooth. Scrape the bowl sides and beat again to ensure a completely smooth batter.
Assemble and bake: Pour the batter into the prepared crust. Place the springform pan into a larger pan and carefully pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake at 350°F for 60 minutes until the edges are set but the center has a slight jiggle.
Cool in oven: After baking, turn off the oven, crack the oven door open, and allow the cheesecake to rest inside for one hour to prevent cracks.
Cool and chill: Remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, refrigerate the cheesecake for at least 8 hours to set fully.
Serve: Before serving, top the cheesecake with whipped cream and Campfire® Mini White Marshmallows for a delightful hot cocoa-inspired finish.

Notes

Wrapping the springform pan in foil and placing it in a water bath prevents water from leaking into the cheesecake and helps ensure even baking.
Using room temperature eggs and cream cheese helps achieve a smooth batter and prevents lumps.
Cracking the oven door and letting the cheesecake rest reduces the risk of cracking on the surface.
If you don’t have Coffee-Mate Marshmallow Hot Cocoa Creamer, any flavored coffee creamer or heavy cream can be used.
Refrigerating the cheesecake overnight is recommended to improve texture and flavor development.

Prep Time: 20 minutes
Cook Time: 1 hour 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hot Cocoa Cheesecake, Oreo Crust Cheesecake, Chocolate Cheesecake, Water Bath Cheesecake, Marshmallow Topped Cheesecake, Decadent Dessert