Hot Chocolate Cheesecake

Hot Chocolate Cheesecake

Creamy and delicious cheesecake with all the flavors of hot chocolate then topped with a fluffy marshmallow-y meringue.

Course brunch, Dessert, holiday desserts

Cuisine American

Keyword chocolate cheesecake, frozen hot chocolate cheesecake, Hot chocolate cheesecake

Prep Time 20

Cook Time 1 40

Resting Time 1

Total Time 3

Servings servings

Calories 598kcal

Equipment

Springform Pan
Stand mixer or hand mixer

Ingredients

Chocolate Crust

8 tablespoons Unsalted Butter Melted
2 cup Chocolate Graham Cracker Crumbs
1/3 cup Granulated Sugar

Meringue

4 Egg Whites
1 cup Granulated Sugar
1/4 teaspoon Salt

Hot Chocolate Cheesecake

32 oz Cream Cheese Softened
1 cup Granulated Sugar
2 Packets Hot Chocolate Mix
3/4 cup Sour Cream room temperature
4 Eggs room temperature
1 tablespoon Vanilla Extract
1/4 teaspoon Salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, mix together the melted butter, sugar and chocolate graham cracker crumbs. Press into the bottom and up the sides of a 9 inch nonstick springform pan. Bake for 10 minutes then set aside while preparing the cheesecake batter.
2. Drop the oven temperature to 325 degrees Fahrenheit. Place a casserole dish filled half way with water then place onto the bottom rack of the oven. In the bowl of a stand mixer, mix together the cream cheese, hot chocolate mix and sugar. Next add in the eggs one at a time then the vanilla extract. Lastly, add salt and sour cream then mix until well combined. Pour the batter into the cooled graham cracker crust. Place in the oven on the rack directly above the water bath.
3. Bake for 75-90 minutes or until edges are set and middle is slightly still jiggly. Turn the oven off and allow the cheesecake to cool down slowly in the oven with the door closed. After an hour, allow the cheesecake to cool on the counter until cool, then place in the refrigerator to chill for at least 8 hours and up to 3 days.
4. To prepare the meringue, grab a heavy bottomed sauce pot and add about 1 cup of water. Place the bowl of stand mixer over the pot with water. Heat and mix the egg whites and sugar in the bowl over the double boiler until it reaches 145 degrees or the egg white and sugar have thinned out.
5. Remove the bowl from the stand mixer and place into a stand mixer fitted with a whisk attachment. Whisk on medium high until stiff peaks form. Spread the meringue over the cheesecake. Enjoy!

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