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Hot Cocoa Cheesecake
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Prep Time:
45 minutes
Total Time:
7 hours 45 minutes
Indulgent Hot Cocoa Cheesecake with chocolate cookie crust, marshmallow whipped cream. Perfect for holidays - rich, creamy, and chocolaty perfection.
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)
  • Multicolored candy sprinkles, as desired
Instructions:
  • Preheat the 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. Store 16 cookies in an airtight container for later use.
  • Preheat the oven to 350°F and double wrap the outside bottom and side of a 9-inch springform pan with heavy-duty foil to keep it from leaking.
  • Use a food processor to finely crush 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 fully 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 whip the cream cheese until fluffy. Slowly incorporate the sugar until smooth. Mix in the melted chocolate, followed by the eggs one at a time until just combined. Stir in the vanilla and pour the mixture into the crust.
  • Bake for 45 to 50 minutes until the cheesecake is firm around the edges yet slightly jiggly in the center. Let it cool on a rack for 30 minutes, then run a spatula around the pan's edges. Refrigerate uncovered for at least 6 hours or overnight before serving.
  • Before serving, remove the foil and detach the side of the pan. If necessary, use a metal spatula to gently loosen the cheesecake before removing the pan. In a chilled medium bowl, whip the whipping cream until soft peaks form, then add marshmallow creme and continue beating until smooth. Fill a decorating bag fitted with a small round piping tip with the whipped cream mixture. Pipe small swirls of whipped cream around the edges and sprinkle with sprinkles. Store covered in the refrigerator.

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