Description
Indulge in Hot Cocoa Cheesecake with Marshmallow Whipped Cream. This dessert combines rich flavors of hot cocoa and creamy cheesecake.
Ingredients
Scale
- 1 cup Chocolate Cookie Crumbs
- 1/2 cup Unsalted Butter
- 16 oz Cream Cheese
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1/2 cup Hot Cocoa Mix
- 1 cup Heavy Cream
- 1 cup Marshmallow Fluff
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a roasting pan filled with hot water on the bottom rack.
- In a mixing bowl, combine chocolate cookie crumbs with melted unsalted butter. Stir until the mixture resembles wet sand and press it into the bottom of a 9-inch springform pan.
- In a large bowl, beat room-temperature cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well after each. Blend in hot cocoa mix until lump-free.
- Pour the cheesecake filling over the prepared crust in the springform pan and bake for 50-60 minutes until edges are set.
- Turn off the oven and let the cheesecake cool inside for 1 hour. After that, cool completely at room temperature before refrigerating for at least 4 hours.
- Whip heavy cream until soft peaks form, then gently fold in marshmallow fluff. Spread the whipped cream over the cooled cheesecake.
- Slice into wedges and serve chilled, enjoying the delightful layers of flavor.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Hot Cocoa Cheesecake, Cheesecake, Dessert, Marshmallow Whipped Cream