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Slice of Hot Cocoa Cheesecake. Layers of chocolate graham cracker crust, chocolate cheesecake, a thin layer of chocolate ganache, marshmallow whipped cream, a dusting of unsweetened cocoa powder. There is a large marshmallow and fork on the side.

Hot Cocoa Cheesecake

This baked Hot Cocoa Cheesecake is perfect holiday dessert for making ahead of time. It's decadent, chocolatey, and topped with marshmallow whipped cream.
5 from 1 vote
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
CHILL TIME 12 hours
Total Time 15 hours 30 minutes
Author Elizabeth Swoish
Course Dessert
Servings 16 slices
Calories 506 kcal

EQUIPMENT

INGREDIENTS
  

Chocolate Cheesecake

  • 2 cups chocolate graham cracker crumbs
  • 6 tablespoons unsalted butter - melted
  • ¼ teaspoon salt - divided (half goes in crust, half goes in cheesecake)
  • 12 ounces semi-sweet chocolate - chopped
  • ½ teaspoon espresso powder - optional, but really boosts the chocolate flavor
  • 32 ounces cream cheese - full fat, softened to room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs - room temperature
  • ¼ cup unsweetened cocoa powder
  • ⅔ cup heavy whipping cream - room temperature

Marshmallow Whipped Cream

  • 1 cup heavy whipping cream - cold
  • 1 7 ounce jar marshmallow fluff

Chocolate Ganache

  • ½ cup semi-sweet chocolate - chopped
  • 3 tablespoons heavy whipping cream

Hot Cocoa Cheesecake Topping

  • 12 marshmallows - or mini marshmallows
  • 2 tablespoons unsweetened cocoa powder - sifted over cheesecake

INSTRUCTIONS
 

Chocolate Graham Cracker Crust

  • Preheat oven to 350 °F and arrange rack to low center of the oven. Lightly spray a 9 inch springform pan with non-stick cooking spray and set aside.
  • In a food processor or blender, pulse the chocolate graham crackers until a finely ground sandy texture.
  • Add the chocolate graham cracker crumbs to a bowl with the melted unsalted butter and ¼ teaspoon of salt. Stir until the crumbs are wet and coated with butter.
  • Pour crumbs into the prepared springform pan and press them 1 to 1 ½ inches up the sides and in the bottom.
    ELIZABETH'S TIP: Use a flat bottomed bowl or small measuring cup instead of your fingers to do this.
  • Bake for 10 to 12 minutes. Remove from the oven and set aside to cool so you are able to prepare the pan for it's water bath.
  • Lower oven temperature to 325 °F.

Prepare Springform Pan for Water Bath

  • Place a large sheet of 18 inch, heavy duty aluminum foil on a flat surface. Put cooled springform pan in the middle of the foil and gently fold up the sides to hug the perimeter of the pan. Be careful to not create any holes in the foil.
  • Place an oven-safe roasting bag on a flat surface and set the foil lined springform pan down into the bag. Pull up the sides so it is in line with the top of the pan. This will ensure no water leaks into your cheesecake while it cooks.
    ELIZABETH'S NOTE: Skip the oven-safe roasting bag and triple wrap the cheesecake pan in aluminum foil instead.
  • Place the prepared springform pan into a large roasting pan and set aside.

Chocolate Cheesecake

  • Add semi-sweet chocolate to a double boiler. Allow it to melt until smooth. Stir in the espresso powder and set aside to cool down (do not let it become hard).
    ELIZABETH'S NOTE: The microwave can be used as well. Heat the chocolate in 30 second increments, stirring in between each until 90% of the chocolate has melted.
  • Fill up a tea kettle with water and place it on the stove over medium heat to come to a screaming boil. This will be used in the water bath later.
  • Cut the softened cream cheese into chunks and beat in a large bowl until smooth and fluffy in texture (about 3 to 4 minutes).
  • Add the granulated sugar and beat until the two are combined and the mixture has lightened in texture (about 3 to 4 more minutes).
  • Add and combine the ¼ teaspoon salt and vanilla extract (about 1 minute).
  • Add the room temperature eggs one at a time. Mix each for about 30 seconds and be sure to scrape to bowl down between each addition. Do this until all 4 eggs are added (about 2 minutes).
  • Sift in the unsweetened cocoa powder and combine (about 1 minute)
  • Add the cooled semi-sweet chocolate mixture and combine until incorporated (about 1 to 2 minutes).
  • While mixing on low speed, slowly pour in the room temperature heavy whipping cream while and continue mixing until all is incorporated (about 2 to 3 minutes). Set aside.
  • Pour chocolate cheesecake filling into the prepared springform pan and over the chocolate graham cracker bottom. Smooth it out using a silicone spatula.
  • Place the roasting pan/ springform pan into the oven.
  • Without touching the hot oven, carefully pour boiling water into the roasting pan to create a water bath for the cheesecake. The water should be halfway up the side of the springform pan, about 1 ½ inches.
  • Bake the cheesecake for 1 ½ hours.
  • Turn off oven and crack open the oven door 1 inch (use a wooden spoon to keep it open 1 inch if the oven door naturally doesn't stay open 1 inch). Keep the cheesecake in the oven to gently cool it down for 1 hour.
  • Carefully place the cheesecake (in the springform pan and wrapped with the aluminum foil) in an airtight container overnight. Alternatively, tightly wrap with aluminum foil over the top.

Marshmallow Whipped Cream

  • To a medium sized bowl, add the heavy whipping cream. Beat on medium to high speed until soft peaks (the whipped cream holds it's shape but is still droopy and runny).
  • Microwave the marshmallow fluff for 15 seconds (this prevents a lumpy whipped cream) and set aside.
  • Add the marshmallow fluff and beat on medium speed until fully incorporated and peaks form. Refrigerate.

Chocolate Ganache

  • Place semi-sweet chocolate into a small bowl or measuring cup and set aside.
  • Heat heavy whipping cream in a small saucepan on the stove top until a light simmer.
    ELIZABETH'S NOTE: The microwave can be used as well. Just be sure the cream does not come to a boil and bubble.
  • Pour the steaming cream over the milk chocolate chips and allow it to rest 2 to 3 minutes. Whisk together until smooth.

Topping and Serving the Hot Cocoa Cheesecake

  • Remove cheesecake from refrigerator and remove the aluminum foil. Open latch on springform pan, gently open it, and lift up and away from the cheesecake.
  • Spread ganache overtop of the cold cheesecake so it reaches all the way to the edges and is evenly distributed.
  • Remove marshmallow whipped cream from the refrigerator and spoon it over top of the chocolate ganache. Spread out into an even layer.
  • Sift 1 to 2 tablespoons of unsweetened cocoa powder over the cheesecake and top that with 12 large marshmallows.
  • Cut in 16 pieces and serve.
    ELIZABETH'S NOTE: This is a tall and decadent cheesecake, small slices are more than enough to serve to guests but cut them any size you wish.

RECIPE NOTES

STORING INFORMATION

  • Refrigerated, in an airtight container or wrapped with aluminum foil, for up to 10 days.
  • Frozen, in an airtight container or wrapped with aluminum foil, for up to 2 months.
  • When ready to serve, thaw it out overnight in the refrigerator or sitting at room temperature for 15 to 30 minutes.

MAKE AHEAD INFORMATION

  • Prepare up to 4 days prior to serving.
  • Bake the crust and cheesecake, cool completely, and refrigerate at least overnight.
  • Add the toppings (ganache and marshmallow whipped cream) no more than 12 hours before serving. Add the unsweetened cocoa powder and marshmallows right before serving.
 

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