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Hot Chocolate Cheesecake
Hot Chocolate Cheesecake
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Prep Time:
45 minutes
Total Time:
9 hours 20 minutes
Indulgent Hot Chocolate Cheesecake with marshmallow whipped cream topping, chocolate-sugar cookie crust, and cocoa toppings like mini marshmallows, chocolate chips, and crushed peppermint candies for the perfect chocolatey treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 2 tablespoons unsweetened cocoa
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup dark chocolate chips, melted, cooled slightly
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup cold heavy whipping cream
  • 1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
  • Miniature semisweet chocolate chips
  • Kraft Jet-Puffed mallow bits vanilla marshmallows
  • Peppermint candies, unwrapped, crushed
Instructions:
  • Preheat your oven to 375°F. Follow the instructions on the pouch to make and bake 36 cookies. Allow the cookies to cool completely, for at least 30 minutes. Save 16 cookies in an airtight container for later use.
  • Preheat oven to 350°F. Double-wrap a 9-inch springform pan with heavy-duty foil to avoid leaking. Lightly coat the inside of the pan with cooking spray.
  • Use a food processor to finely grind half of the remaining 20 cookies. Transfer to a medium bowl. Repeat with the second half of the cookies. Mix in cocoa and 1/4 cup of melted butter until combined. Press firmly into the bottom and halfway up the sides of the pan. Bake for 14 to 16 minutes until the center is set.
  • In a large bowl, use an electric mixer to beat cream cheese until fluffy. Gradually mix in sugar until smooth. Blend in melted chocolate, then add eggs one at a time until just combined. Stir in vanilla, then pour into crust.
  • Bake for 45 to 50 minutes until the cheesecake is set at least 2 inches from the edge of the pan and the center still slightly jiggles. Let it cool on a wire rack for 30 minutes before running a small metal spatula around the edge of the pan. Refrigerate uncovered for at least 6 hours or overnight before serving.
  • When ready to serve, gently remove the side of the pan by running a metal spatula around the edges of the cheesecake. In a chilled medium bowl, whip the whipping cream until soft peaks form. Mix in the marshmallow creme until smooth. Transfer the cream mixture to a decorating bag fitted with a 1/2-inch round piping tip. Pipe the cream mixture onto the cheesecake starting from the outer edge in a circular motion, building up to a tall peak in the center. Get creative with your decorating. Chill the cheesecake in the refrigerator until ready to serve.

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