Introduction

This Hot Chocolate Cheesecake is a delightful twist on a classic dessert, blending rich cocoa flavors with a creamy, smooth texture. Perfect for chocolate lovers, it features a crunchy Oreo crust and a luscious hot cocoa-infused filling. Topped with homemade whipped cream and optional festive toppings, it’s a treat that’s both comforting and impressive.

A thick slice of chocolate mousse pie is lifted above the pie, showing three clear layers: a dark, crumbly crust at the bottom, a smooth and dense medium brown chocolate mousse in the middle, and a thick fluffy white whipped cream topping on top sprinkled with mini white marshmallows, small dark chocolate chips, and tiny pieces of crushed red candy scattered across. The whole pie sits on a wooden surface with more toppings scattered around. The background is softly blurred with warm brown tones, and a white marbled texture is visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreos (finely crushed)
5 tablespoons unsalted butter (melted)
24 ounces cream cheese (room temperature)
3/4 cup white granulated sugar
1/2 cup hot cocoa mix (about 2 packets)
1/3 cup unsweetened cocoa powder
1/2 cup sour cream (room temperature)
1/4 cup heavy cream (room temperature)
1 teaspoon pure vanilla extract
4 large eggs (room temperature)
1 1/2 cups heavy cream (cold)
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 325°F. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, then spray again.
Make the Oreo crust: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter until combined.
Press and bake crust: Pour the crumb mixture into the prepared pan. Press the crumbs firmly into the bottom and halfway up the sides, compacting with your hands and the bottom of a measuring cup. Bake for 11 minutes, then set aside.
Prepare cheesecake filling: Beat the cream cheese and granulated sugar on high speed for 2 minutes, scraping the bowl as needed. Add in hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium until combined, scraping the bowl if necessary.
Add eggs and combine: Add eggs one at a time and mix on low speed just until combined. Finish mixing gently with a spatula to ensure everything is well blended.
Assemble and prepare water bath: Pour the batter onto the baked crust. For the water bath, either place the springform pan inside a 10-inch cake pan, then place that inside a large roasting pan. Fill the roasting pan with hot water halfway up the cake pan to prevent water from reaching the crust. Alternatively, wrap the springform pan tightly twice with aluminum foil, place it in a roasting pan, and fill with hot water halfway up the pan.
Bake cheesecake: Bake for 75 to 85 minutes until the edges are set but the center still jiggles slightly when moved.
Cool gradually: Turn off the oven, slightly open the door, and let the cheesecake cool inside for 30 minutes. Then transfer the pan to a cooling rack until completely cool.
Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight.
Make whipped cream: Using a metal bowl and whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
Decorate and serve: Remove the cheesecake from the pan and parchment. Spread the whipped cream on top and optionally decorate with mini marshmallows, mini chocolate chips, and crushed candy canes.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and better rise.
Be sure to wrap the springform pan tightly if using the foil water bath method to prevent leaks.
For a minty twist, add a teaspoon of peppermint extract to the whipped cream topping and garnish with crushed candy canes.
Swap Oreos with chocolate graham crackers for a slightly different crust texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping refrigerated separately and add just before serving for best results. To reheat slightly, allow the cheesecake to come to room temperature for 20 to 30 minutes before slicing.

How to Serve

A slice of pie with three layers sits on a white speckled plate on a white marbled surface. The bottom layer is a dark chocolate crust, thick and crumbly, wrapping around the pie's edge. The middle layer is a smooth, thick chocolate mousse, dense and rich with a deep brown color. The top layer is a thick, fluffy white cream with small dollops on the side, mixed with tiny chocolate chips and bits of crushed red and white candy cane. A silver fork lies on the plate near the pie, with mini marshmallows scattered around on the white marbled background, and also a green pine branch and a white snowman mug blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to allow flavors to meld and the texture to set properly.

How do I prevent cracks in my cheesecake?

Using a water bath helps regulate baking temperature and moisture, reducing cracks. Also, avoid overmixing and cool the cheesecake gradually as directed.