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This hot chocolate cheesecake is the perfect indulgence for anyone wanting a rich dessert with that comforting chocolate flavor. It combines the smooth creaminess of cheesecake with a nostalgic chocolaty twist that makes it great for celebrations or a special treat on any day.
I first made this late one evening when craving something cozy and chocolatey. It quickly became a family favorite and our go-to for holiday dessert tables because it feels luxurious but is surprisingly straightforward.
Ingredients
- Three cups of crushed Oreos: provide a sturdy and flavorful crust, pick a fresh packet for the best crunch
- Five tablespoons of melted unsalted butter: bind the crust for the perfect buttery base
- Twenty four ounces of cream cheese at room temperature: ensures a smooth, lump-free filling
- Three quarters cup of white granulated sugar: balances the chocolate bitterness without overpowering
- Half a cup of hot cocoa mix: adds authentic cocoa richness, use quality mix for full flavor
- One third cup of unsweetened cocoa powder: deepens the chocolate taste
- Half a cup of sour cream: contributes tang and creaminess to the filling
- Quarter cup of heavy cream at room temperature: gives silkiness to the batter
- One teaspoon pure vanilla extract: enhances all flavors naturally
- Four large eggs at room temperature: help create the custardy body of the cheesecake
- One and a half cups of cold heavy cream whipped with powdered sugar and vanilla: make a luscious homemade topping
Instructions
- Build The Crust:
- Preheat your oven to 325 degrees Fahrenheit. Prepare a nine-inch springform pan by spraying it lightly with baking spray and lining the bottom with a circle of parchment paper, then spray the paper too. Using a food processor, pulse the Oreos until you get fine crumbs. Mix these crumbs with melted butter in a small bowl until evenly coated. Press the crust mixture into the base of the springform pan and halfway up the sides by hand. Use the bottom of a measuring cup to firmly compact the crust to ensure it holds together while baking. Bake the crust for eleven minutes to set it.
- Make The Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar on high speed for two minutes until light and fluffy. Scrape down the bowl to avoid lumps. Add the hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed just until combined. Scrape the bowl if needed to ensure all ingredients are incorporated. Slowly add the eggs one at a time, mixing on low speed just until blended. Avoid overmixing to keep the batter smooth but airy.
- Bake With Care:
- Pour the filling over the pre-baked crust evenly. Prepare a water bath by placing the springform pan inside a larger baking dish and fill the larger dish with hot water halfway up the sides of the pan. This method prevents cracks and promotes even cooking. Bake the cheesecake for 75 to 85 minutes until the edges are set but the center still jiggles slightly when you gently shake it.
- Cool And Chill:
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for thirty minutes to avoid temperature shock which can cause cracks. Transfer the pan to a cooling rack and allow it to come to room temperature before covering with foil. Chill in the refrigerator for at least six hours or, better yet, overnight to let the flavors and texture develop fully.
- Prepare The Topping:
- Whip one and a half cups of cold heavy cream with powdered sugar and vanilla extract using a metal bowl and whisk attachment until you get soft to medium peaks. Refrigerate until ready to top the cheesecake. When ready to serve, remove the cheesecake from the pan and parchment paper and spread the whipped cream generously over the top.
My favorite part of this recipe is the Oreo crust. It adds a nostalgic crunch and chocolate burst that contrasts beautifully with the creamy filling. I remember making this recipe with my kids and watching them light up after the first bite—which is always the best kind of cooking memory.
Storage tips
Store any leftovers covered tightly in the fridge and enjoy within four days as the cheesecake texture is best fresh. Freezing whole cheesecake is possible but the texture changes a bit so slice before freezing for easy single servings. Allow frozen pieces to thaw overnight in the fridge before serving.
Ingredient swaps
Use gluten-free chocolate cookies in place of Oreos for a gluten-free crust. Replace hot cocoa mix with high-quality cocoa powder plus a pinch of sugar if you want to avoid processed mixes. Swap sour cream with Greek yogurt for a lighter tang but keep the full fat to maintain creaminess.
Serving ideas
Serve chilled slices plain or garnish with fresh berries, shaved chocolate, or a dusting of cocoa powder. For an extra indulgence, drizzle a bit of salted caramel sauce or a raspberry coulis over individual servings.
This hot chocolate cheesecake is a luxurious yet approachable dessert that will impress family and friends. With its rich texture and festive flavor, it's perfect for any special occasion or cozy night in.
Frequently Asked Recipe Questions
- → How do I prevent the cheesecake from cracking?
Using a water bath during baking helps maintain gentle, even heat, reducing cracking by preventing the edges from overcooking while the center sets.
- → Can I make the Oreo crust with other cookies?
Yes, crushed chocolate wafers or similar chocolate cookies work well, providing a sturdy and flavorful base similar to Oreos.
- → What’s the best way to achieve a smooth cheesecake filling?
Bring cream cheese and other dairy ingredients to room temperature before mixing. Beat on high speed initially to incorporate air, then fold gently after adding eggs to avoid overmixing.
- → How long should the cheesecake chill for optimal texture?
Chilling it overnight or at least 6 hours allows the cheesecake to fully set and flavors to meld, resulting in a creamier, richer finish.
- → Is homemade whipped cream necessary for topping?
While store-bought can be used, freshly whipped cream with powdered sugar and vanilla brings a lighter texture and fresher flavor, complementing the dense cheesecake.