Description
A rich, velvety chocolate cheesecake inspired by your favorite winter drink — topped with fluffy whipped cream and mini marshmallows for ultimate indulgence.
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs
- 4 tbsp melted butter
Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 tbsp cocoa powder
- 1 cup semi-sweet chocolate, melted
- 3 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
Topping:
- Whipped cream
- Mini marshmallows
Instructions
- Preheat and prepare crust: Preheat your oven to 325 °F (165 °C). In a bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Mix filling ingredients: In a large mixing bowl, beat the softened cream cheese, sugar, and cocoa powder together until smooth and creamy. Gradually add in the melted semi-sweet chocolate, then the eggs one at a time, followed by sour cream and vanilla extract, mixing until the batter is completely combined and smooth.
- Bake the cheesecake: Pour the filling mixture over the prepared crust in the springform pan. Place it in the preheated oven and bake for 50 to 55 minutes, or until the center is just set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours to fully set.
- Add toppings and serve: Before serving, top the chilled cheesecake with a generous layer of whipped cream and scatter mini marshmallows over the top for the perfect winter-inspired finish.
Notes
- For a mocha flavor twist, add 1 teaspoon of espresso powder to the filling mixture.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
