Description
Indulge in the ultimate dessert delight with our Hot Chocolate Cheesecake! This heavenly creation brings together the best of two worlds – the rich creaminess of a classic cheesecake and the cozy, comforting flavors of hot chocolate.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter (melted)
- 2 tablespoons sugar
For the Cheesecake Filling
- 24 oz cream cheese (softened)
- 1/4 cup heavy cream
- 1/2 cup plain greek yogurt
- 3 eggs
- 1 cup granulated sugar
- 1 tbsp vanilla
- 1/2 cup milk chocolate chips (melted)
- 4-5 drops chocolate brown food coloring gel
For the Decoration
- 1 can milk chocolate frosting
- 1 cup mini marshmallows
- 1/4 cup white chocolate chips (melted)
- chocolate sprinkles
Instructions
Prepare the Crust
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Line the bottom of a 7 inch Spring-form pan with Parchment paper.
Place the graham cracker crumbs in a bowl, add the sugar, and stir well. Add the melted butter, and stir well to coat.
Press the graham cracker crumbs into the bottom of the Spring-form pan, and set aside.
Prepare the Cheesecake
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In the mixing bowl of a stand mixer, place the softened cream cheese, and heavy cream, and blend until smooth. Add the greek yogurt, eggs, sugar and vanilla, and blend until smooth and creamy. Scrape down the sides of the mixing bowl, and blend smooth.
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Divide the cheesecake filling in half, leaving half in the mixing bowl. Place the half that’s in the other bowl in the refrigerator.
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Melt the chocolate chips in the microwave for about 45 seconds, at 15 second intervals, until the chocolate chips begin to soften. Stir them with a spoon until completely melted, and smooth.
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Pour the melted chocolate into the mixing bowl, and mix until smooth and well blended. Add the brown food coloring gel, and blend. If you desire a little darker chocolate color, add 2 or 3 more drops of food coloring gel, until desired color is reached.
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Pour the chocolate layer of cheesecake into the Spring-form pan, on the graham cracker crust, and place the pan in the oven at 350 degrees, for 35 minutes. At the 35 minute mark, remove the pan from the oven, and place on a hot pad.
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Remove the cheesecake from the refrigerator, and gently spoon the cheesecake into the Spring-form pan, on top of the chocolate layer.
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Place the pan back in the oven, and turn the temperature down to 300. Place a small oven proof dish of water on the oven rack under the Spring-form pan. Bake the cheesecake for 30 – 45 minutes, or until it’s firm around the edges, and just a little jiggly in the center – It will set in the refrigerator.
Remove it from the oven, and place on a wire rack to cool to room temperature. When cooled to room temperature, cover with parchment paper, and foil, and place in the refrigerator over night, or 24 hours for best results.
Decorate
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Place the chocolate frosting in a pastry bag with a large fluted tip, pipe small dollops of frosting around the edge of the cheesecake, and in the center.
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Place mini marshmallows in the center of the cheesecake, on top of the frosting.
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Melt white chocolate chips in the microwave, and place about 1 teaspoon of the chocolate frosting in the melted white chocolate, and swirl. Drizzle the melted white chocolate generously across the mini marshmallows, and top with chocolate sprinkles.