Decadent Hot Cocoa Cheesecake with Marshmallow Swirl
Indulge in a rich and creamy hot cocoa cheesecake featuring a graham cracker crust, a luscious chocolate filling, and a sweet marshmallow swirl. This decadent dessert is perfect for special occasions and chocolate lovers.
Equipment
- Medium bowl
- 9-inch springform pan
- Small bowl
- Large mixing bowl
- Microwave-safe bowl
- Roasting pan
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cups Graham cracker crumbs
- ¼ cup Granulated sugar for crust
- ½ cup Melted unsalted butter
- 24 ounces Cream cheese softened
- 1 cup Granulated sugar for filling
- ½ cup Unsweetened cocoa powder high-quality
- 2 tablespoons Cornstarch
- 3 Large eggs
- ¾ cup Sour cream
- 1 teaspoon Vanilla extract for filling
- ½ cup Hot milk or half-and-half
- 1 ½ cups Mini marshmallows
- ¼ cup Heavy cream
- 2 tablespoons Powdered sugar
- ½ teaspoon Vanilla extract for swirl
Instructions
Crust Preparation
- Combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into a 9-inch springform pan. Pre-bake for 8-10 minutes if desired, then allow it to cool completely.
Cheesecake Filling
- Whisk cocoa powder with hot milk until smooth and set aside. In a large bowl, beat softened cream cheese and sugar until smooth, then beat in cornstarch, eggs one at a time, sour cream, and 1 teaspoon vanilla extract. Gently fold in the bloomed cocoa mixture until just combined.
Marshmallow Swirl
- In a microwave-safe bowl, combine mini marshmallows and heavy cream, microwaving in 30-second intervals until melted and smooth. Stir in powdered sugar and ½ teaspoon vanilla extract, then drizzle over the cheesecake filling and gently swirl with a knife or skewer.
Baking
- Place the springform pan in a larger roasting pan, then pour hot water into the roasting pan to create a water bath halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center slightly jiggles.
Chilling and Setting
- Turn off the oven and prop the door ajar, letting the cheesecake cool in the oven for 1 hour. Remove it from the water bath, cool completely on a wire rack, then cover with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing. Do not overbeat the eggs to prevent cracks. Thorough chilling is essential for the cheesecake to set properly and achieve its decadent texture.