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Mississippi Mud Cheesecake
Mississippi Mud Cheesecake
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Prep Time:
40 minutes
Cook Time:
260 minutes
Total Time:
600 minutes
Indulgent cheesecake with Mississippi Mud Cake flavors: chocolate, marshmallow, pecan.
Ingredients:
  • 1.5 cups finely crushed animal cracker cookies
  • 0.75 cup white sugar
  • 1 tablespoon instant coffee granules
  • 0.25 cup melted butter
  • 0.33333334326744 cup unsweetened cocoa powder
  • 2 teaspoons instant coffee granules
  • 3 tablespoons cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 0.5 cup chopped pecans
  • 0.5 cup semisweet chocolate chips
  • 2 tablespoons milk
  • 0.5 cup marshmallow creme
  • 0.25 cup chopped pecans
Instructions:
  • Preheat oven to 350°F (175°C) and generously grease a 9-inch springform pan with cooking spray.
  • Combine animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Stir in melted butter until well mixed. Press the mixture into the springform pan and set aside.
  • For the filling, mix 1 1/2 cups sugar, cocoa powder, 2 teaspoons instant coffee, and cornstarch in an electric mixer bowl until combined. Blend in softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract with the last egg. Gently fold in 1/2 cup chopped pecans, then pour into the crust.
  • Preheat the oven and bake for 15 minutes; lower the heat to 200°F (95°C) and bake for an additional 2 hours. Switch off the oven, and leave the cheesecake inside for another 2 hours before opening the door. Remove and let cool to room temperature.
  • After cooling the cheesecake, gently melt chocolate chips with milk in a small saucepan on low heat. Take the cheesecake out of the springform pan, then spread the marshmallow cream evenly on top. Finally, drizzle the melted chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans. Refrigerate until fully chilled before serving.

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