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Hot Chocolate Cheesecake

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By Betty Crocker Kitchens
Updated Sep 17, 2019
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Hot chocolate cheesecake? You might be wondering how exactly this works—well, let us tell you. Turns out, the silken texture of a chocolate cheesecake is not far off from the thick, creamy texture of a perfect cup of cocoa. But that’s not all: Cocoa wouldn’t be half as good without the contrast lent by a dollop of whipped cream, which is where the marshmallow-whipped cream comes into play. Piling this on top of the cheesecake somehow makes the chocolate cheesecake and chocolate-sugar cookie crust that much more chocolaty. For a finishing touch, garnishing with your favorite cocoa toppings—we like mini marshmallows (Can you ever have too much marshmallow? We think not!), mini chocolate chips, and if we’re feeling fancy, crushed peppermint candies.

Hot Chocolate Cheesecake

  • Prep Time 45 min
  • Total 9 hr 20 min
  • Servings 16
  • Ingredients 14
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Ingredients

Cookie Crust

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup dark chocolate chips, melted, cooled slightly
  • 3 eggs
  • 2 teaspoons vanilla

Topping

  • 1 cup cold heavy whipping cream
  • 1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)

Decorations, as desired

  • Miniature semisweet chocolate chips
  • Kraft Jet-Puffed mallow bits vanilla marshmallows
  • Peppermint candies, unwrapped, crushed

Instructions

  • Step 
    1
    Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use.
  • Step 
    2
    Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray.
  • Step 
    3
    In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
  • Step 
    4
    Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
  • Step 
    5
    Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
  • Step 
    6
    When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.

Nutrition

570 Calories
35g Total Fat
6g Protein
57g Total Carbohydrate
42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
20g
102%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
320mg
13%
Potassium
160mg
5%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
4%
Sugars
42g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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