Ingredients with Measurements
Oreo Crust:
- 3 cups Oreos, finely crushed into crumbs
- 5 tablespoons unsalted butter, melted
Hot Chocolate Cheesecake:
- 24 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup hot cocoa mix (2 packets)
- ⅓ cup unsweetened cocoa powder
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Whipped Cream:
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Detailed Instructions
1. Prepare the Oreo Crust: A Chocolatey Foundation
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle and spray again.
- Crush Oreos: Using a food processor, blend the Oreos into fine crumbs. Alternatively, place the Oreos in a large ziplock bag and crush them with a rolling pin.
- Combine Crumbs and Butter: In a small bowl, combine the Oreo crumbs and melted butter. Mix well using a fork until the crumbs are evenly moistened.
- Press into Pan: Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust about halfway up the sides of the pan. Use the bottom of a measuring cup or a flat-bottomed glass to compact the crumbs on the bottom, creating an even crust.
- Bake: Bake the crust for 11 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
2. Prepare the Hot Chocolate Cheesecake Filling: Rich, Creamy, and Chocolatey
- Beat Cream Cheese and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add Cocoa and Mix-ins: Add the hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract to the bowl. Mix on medium speed until well combined. Scrape down the bowl as needed to ensure everything is incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Once all eggs are in, remove from mixer and gently mix using a rubber spatula.
- Tip: Do not overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
3. Assemble and Bake: Creating the Masterpiece
- Pour Filling: Pour the hot chocolate cheesecake batter over the baked and slightly cooled Oreo crust.
- Prepare Water Bath:
- Method 1 (Cake Pan): Place the springform pan inside a 10-inch cake pan. Place the cake pan inside a large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the cake pan. This method helps to prevent water from seeping into the springform pan.
- Method 2 (Aluminum Foil): Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides. This creates a barrier against water. Place the wrapped springform pan inside the large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the springform pan.
- Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 75-85 minutes.
- Check for Doneness: The cheesecake is done when the edges are set and the center still has a slight jiggle.
- Cool in Oven: Turn off the oven, crack open the oven door, and let the cheesecake cool slowly inside the oven for 30 minutes. This gradual cooling helps to prevent cracking.
- Cool at Room Temperature: After 30 minutes, remove the roasting pan from the oven and carefully remove the cheesecake from the water bath. Place the cheesecake on a wire rack and let it cool completely at room temperature.
- Chill: Once cooled, cover the cheesecake with foil or plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.
4. Prepare the Whipped Cream Topping: Light and Fluffy
- Chill Bowl and Whisk: About 15 minutes before you start, place mixing bowl and whisk attachment in the freezer to chill.
- Combine Ingredients: Once chilled, add heavy cream, powdered sugar, and vanilla extract into the bowl.
- Whip: Beat on high speed until medium peaks form. This means the whipped cream will hold its shape softly when the whisk is lifted.
5. Assemble and Decorate: The Final Touches
- Remove Springform Pan: Once the cheesecake is fully chilled, carefully run a thin knife or offset spatula around the edge of the cheesecake to loosen it from the pan. Unclasp and remove the sides of the springform pan. You can either remove the cheesecake from the bottom of the pan, or leave it as is for presentation.
- Top with Whipped Cream: Spread or pipe the whipped cream over the top of the chilled cheesecake.
- Garnish (Optional): Decorate the top of the cheesecake with mini marshmallows, mini chocolate chips, crushed candy canes or any other toppings you desire.
Troubleshooting Common Problems: Tips for Cheesecake Success
- Cracked Cheesecake:
- Problem: The cheesecake cracks on top during baking or cooling.
- Solutions: Don’t overmix the batter after adding the eggs. Use a water bath to create a humid baking environment. Cool the cheesecake slowly in the oven with the door ajar. Don’t worry too much about minor cracks, as they can be easily covered with toppings.
- Crust Too Crumbly:
- Problem: The Oreo crust is too crumbly and doesn’t hold together.
- Solutions: Make sure the Oreo crumbs are finely ground. Use enough melted butter to bind the crumbs together. Press the crust firmly into the pan.
- Cheesecake Too Dense:
- Problem: The cheesecake is dense and heavy instead of light and creamy.
- Solutions: Make sure your cream cheese is softened to room temperature. Beat the cream cheese and sugar until light and fluffy. Don’t overmix after adding the eggs.
- Water Bath Leaks:
- Problem: Water from the water bath seeps into the springform pan.
- Solutions: Use a 10-inch cake pan to hold the springform pan. Or, wrap the springform pan very tightly with multiple layers of heavy-duty aluminum foil, ensuring there are no gaps or tears.
Tips and Variations: Customize Your Hot Chocolate Cheesecake
- Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the cheesecake filling and top with crushed candy canes for a festive holiday version.
- Mocha Cheesecake: Add 1-2 tablespoons of instant espresso powder to the filling for a coffee-flavored twist.
- Different Crust: Use a graham cracker crust or a chocolate wafer crust instead of the Oreo crust.
- Add Chocolate Shavings: Top the cheesecake with dark chocolate or milk chocolate shavings for an extra touch of elegance.
- Fruit Topping: Instead of whipped cream, top the cheesecake with fresh berries or a fruit compote.
Serving Suggestions: A Dessert Centerpiece
- Holiday Dessert: This Hot Chocolate Cheesecake is a perfect dessert for Christmas, New Year’s Eve, or any winter holiday gathering.
- Birthday Cake Alternative: A delicious and unique alternative to a traditional birthday cake.
- Special Occasion Dessert: Impress your guests with this decadent cheesecake at your next dinner party or special event.
- Potluck Contribution: This cheesecake is easy to transport and is sure to be a hit at any potluck.
Pairing Recommendations: Drinks and Complements
- Drinks:
- Coffee: A strong cup of coffee or a latte pairs perfectly with the rich chocolate flavor.
- Hot Chocolate: Double down on the hot chocolate theme with a mug of your favorite hot cocoa.
- Red Wine: A full-bodied red wine, like a Cabernet Sauvignon or Merlot, can stand up to the richness of the cheesecake.
- Dessert Wine: A sweet dessert wine, like a Port or a Tawny Port, complements the chocolate and cream cheese flavors.
- Sides:
- Fresh Berries: A handful of fresh raspberries, strawberries, or blueberries adds a refreshing contrast.
- Whipped Cream: An extra dollop of whipped cream never hurts!
Nutritional Information: A Decadent Indulgence
Per serving (approximate, will vary based on size and specific ingredients): Calories: 450-500, Fat: 30-35g, Carbohydrates: 40-45g, Protein: 7-9g. (Note: This is an approximation and may vary based on the specific ingredients used).
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Hot Chocolate Cheesecake: A Decadent Dessert for the Ultimate Chocolate Lover
Ingredients
Scale
Oreo Crust:
- 3 cups Oreos, finely crushed into crumbs
- 5 tablespoons unsalted butter, melted
Hot Chocolate Cheesecake:
- 24 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup hot cocoa mix (2 packets)
- ⅓ cup unsweetened cocoa powder
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Whipped Cream:
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Oreo Crust: A Chocolatey Foundation
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle and spray again.
- Crush Oreos: Using a food processor, blend the Oreos into fine crumbs. Alternatively, place the Oreos in a large ziplock bag and crush them with a rolling pin.
- Combine Crumbs and Butter: In a small bowl, combine the Oreo crumbs and melted butter. Mix well using a fork until the crumbs are evenly moistened.
- Press into Pan: Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust about halfway up the sides of the pan. Use the bottom of a measuring cup or a flat-bottomed glass to compact the crumbs on the bottom, creating an even crust.
- Bake: Bake the crust for 11 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
2. Prepare the Hot Chocolate Cheesecake Filling: Rich, Creamy, and Chocolatey
- Beat Cream Cheese and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add Cocoa and Mix-ins: Add the hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract to the bowl. Mix on medium speed until well combined. Scrape down the bowl as needed to ensure everything is incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Once all eggs are in, remove from mixer and gently mix using a rubber spatula.
- Tip: Do not overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
3. Assemble and Bake: Creating the Masterpiece
- Pour Filling: Pour the hot chocolate cheesecake batter over the baked and slightly cooled Oreo crust.
- Prepare Water Bath:
- Method 1 (Cake Pan): Place the springform pan inside a 10-inch cake pan. Place the cake pan inside a large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the cake pan. This method helps to prevent water from seeping into the springform pan.
- Method 2 (Aluminum Foil): Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides. This creates a barrier against water. Place the wrapped springform pan inside the large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the springform pan.
- Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 75-85 minutes.
- Check for Doneness: The cheesecake is done when the edges are set and the center still has a slight jiggle.
- Cool in Oven: Turn off the oven, crack open the oven door, and let the cheesecake cool slowly inside the oven for 30 minutes. This gradual cooling helps to prevent cracking.
- Cool at Room Temperature: After 30 minutes, remove the roasting pan from the oven and carefully remove the cheesecake from the water bath. Place the cheesecake on a wire rack and let it cool completely at room temperature.
- Chill: Once cooled, cover the cheesecake with foil or plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.
4. Prepare the Whipped Cream Topping: Light and Fluffy
- Chill Bowl and Whisk: About 15 minutes before you start, place mixing bowl and whisk attachment in the freezer to chill.
- Combine Ingredients: Once chilled, add heavy cream, powdered sugar, and vanilla extract into the bowl.
- Whip: Beat on high speed until medium peaks form. This means the whipped cream will hold its shape softly when the whisk is lifted.
5. Assemble and Decorate: The Final Touches
- Remove Springform Pan: Once the cheesecake is fully chilled, carefully run a thin knife or offset spatula around the edge of the cheesecake to loosen it from the pan. Unclasp and remove the sides of the springform pan. You can either remove the cheesecake from the bottom of the pan, or leave it as is for presentation.
- Top with Whipped Cream: Spread or pipe the whipped cream over the top of the chilled cheesecake.
- Garnish (Optional): Decorate the top of the cheesecake with mini marshmallows, mini chocolate chips, crushed candy canes or any other toppings you desire.
Comprehensive FAQ: Your Hot Chocolate Cheesecake Questions Answered
- Q: Can I make this cheesecake ahead of time?
- A: Yes, this cheesecake is best made ahead of time. It needs at least 6 hours, but preferably overnight, to chill and set in the refrigerator. You can make it up to 2 days in advance.
- Q: How do I store leftover cheesecake?
- A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Q: Can I freeze this cheesecake?
- A: Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving. It is best to freeze it before adding the whipped cream topping.
- Q: Can I use a different type of crust?
- A: Yes, you can use a graham cracker crust or a chocolate wafer crust instead of the Oreo crust.
- Q: Can I use low-fat cream cheese?
- A: It’s not recommended to use low-fat cream cheese in this recipe, as it can affect the texture and flavor of the cheesecake. Full-fat cream cheese provides the best results.
- Q: What if I don’t have a springform pan?
- A: You can use a regular 9-inch cake pan, but it will be more difficult to remove the cheesecake cleanly. You may need to serve it directly from the pan.
- Q: Why is a water bath necessary?
- A: A water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents it from cracking. It also contributes to a creamier texture.
- Q: How do I prevent the cheesecake from cracking?
- A: Don’t overmix the batter after adding the eggs. Use a water bath. Cool the cheesecake slowly in the oven with the door ajar.
- Q: What’s the best way to melt chocolate for the ganache or shavings?
- A: You can melt chocolate in a microwave-safe bowl in short bursts (20-30 seconds), stirring in between, until smooth. You can also use a double boiler.
- Q: Can I make this recipe without a mixer?
- A: While a mixer makes it easier, you can make this recipe by hand. Make sure the cream cheese and butter are very soft. You will need to use a whisk and some elbow grease to beat the ingredients until smooth.
- Q: How can I tell when the cheesecake is done?
- A: The edges of the cheesecake should be set and lightly golden brown, while the center should still have a slight jiggle. A toothpick inserted about an inch from the edge should come out clean.
- Q: Can I use different toppings?
- A: Absolutely! Get creative with your toppings. You could use chocolate sauce, caramel sauce, fresh fruit, chopped nuts, or any of your favorite candies.