Hot Chocolate Cheesecake
A rich and creamy chocolate cheesecake with a chocolate shortbread crust, marshmallow swirl, and whipped ganache topping.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 11 hours
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 90 g unsalted butter (6 ⅓ tbsp.)
- 100 g light brown sugar (½ c.)
- 120 g all purpose flour (1 c.)
- 18 g natural cocoa powder (3 tbsp.)
- 1 tsp. vanilla
- ⅛ tsp. salt
- 226 g semi-sweet chocolate baking bar (two 4-oz bars)
- 24 g natural cocoa powder (¼ c.)
- 680 g cream cheese room temperature (3 bricks)
- 225 g granulated sugar (1 c. + 2 tbsp.)
- 1 tbsp. cornstarch
- 4 eggs room temperature
- 2 tsp. vanilla
- 200 g heavy whipping cream room temperature (7 fl. oz.)
- 155 g marshmallow creme (1 ½ c.)
Instructions
- Preheat oven to 325°F. Combine all chocolate shortbread crust ingredients in a small mixing bowl.
- Pat the crust down into a springform pan and bake for 10 minutes.
- Beat together the cream cheese, sugar, and cornstarch until light and fluffy.
- Beat in the eggs and vanilla until just combined.
- Melt the chocolate and mix with cocoa powder and heavy cream until smooth.
- Mix the melted chocolate mixture into the cream cheese mixture until just combined.
- Pour 1/3 of the cheesecake batter over the baked crust, then swirl in marshmallow creme.
- Pour remaining batter on top and smooth the surface.
- Bake for about 1 hour 20 minutes or until set.
- Let cool, then chill for at least 9 hours before serving.
Notes
For best results, use room temperature ingredients to prevent lumps. A water bath can help prevent cracks. Chill thoroughly before slicing for clean cuts.
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 100
Find it online: https://www.receipster.com/hot-chocolate-cheesecake/