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Creamy Hot Chocolate Cheesecake

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This creamy hot chocolate cheesecake combines the nostalgic flavors of classic hot cocoa with a rich, velvety cheesecake base, topped with decadent chocolate ganache and fluffy whipped cream. It’s an easy, crowd-pleasing dessert perfect for any occasion, from holidays to cozy nights in.

Ingredients

Scale
  • 1 1/2 cups chocolate graham cracker crumbs (or chocolate wafer cookies, crushed)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened cocoa powder (Dutch process preferred)
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • Pinch of salt (for ganache)
  • 1 cup heavy cream, cold (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Mini marshmallows (optional garnish)
  • Chocolate shavings or curls (optional garnish)
  • Dusting of cocoa powder (optional garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Mix chocolate graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Add granulated sugar and beat another minute.
  4. Scrape the bowl, then add sour cream, cocoa powder, heavy cream, and cornstarch. Mix until fully combined.
  5. Add eggs one at a time, mixing on low after each addition. Pour in melted chocolate chips, vanilla, and salt. Beat just until smooth. Do not overmix.
  6. Pour filling over the cooled crust. Tap pan gently to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, until the center jiggles slightly.
  7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Move to a cooling rack until room temperature. Chill in the fridge for at least 4 hours, preferably overnight.
  8. For ganache: Heat heavy cream in a small saucepan until steaming. Pour over chocolate chips and a pinch of salt in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  9. Pour ganache over chilled cheesecake, tilting to cover evenly. Chill for 30 minutes to set.
  10. For whipped cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form (2-3 minutes). Dollop or pipe over ganache.
  11. Garnish with mini marshmallows, chocolate shavings, or cocoa powder as desired.
  12. Slice with a hot, wet knife for clean edges. Serve cold, straight from the fridge.

Notes

For best results, use room temperature ingredients and full-fat dairy. If cracks form, cover with ganache and whipped cream. The recipe is naturally gluten-free if you use a GF crust. Cheesecake can be made ahead and freezes well. For a lighter texture, avoid overmixing after adding eggs.

Nutrition

Keywords: hot chocolate cheesecake, creamy cheesecake, chocolate dessert, ganache, whipped cream, easy cheesecake, holiday dessert, winter dessert, comfort food

Find it online: https://atomicbite.com/creamy-hot-chocolate-cheesecake-recipe-easy-ganache-and-whipped-cream-dessert/