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Hot Chocolate Cheesecake

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Creamy, rich chocolate cheesecake with a chocolate shortbread crust, marshmallow swirl, and whipped ganache topping.
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Prep Time40 minutes
Cook Time1 hour 20 minutes
Chilling/Resting Time 9 hours
Total Time11 hours
Servings1 9" cheesecake
Calories9688 kcal

Ingredients 

Chocolate Shortbread Crust

  • 90 g unsalted butter (6 ⅓ tbsp.)
  • 100 g light brown sugar (½ c.)
  • 120 g all purpose flour (1 c.)
  • 18 g natural cocoa powder (3 tbsp.)
  • 1 tsp. vanilla
  • ⅛ tsp. salt

Hot Chocolate Cheesecake

  • 226 g semi-sweet chocolate baking bar (two 4-oz bars)
  • 24 g natural cocoa powder (¼ c.)
  • 680 g cream cheese room temperature (3 bricks)
  • 225 g granulated sugar (1 c. + 2 tbsp.)
  • 1 tbsp. cornstarch
  • 4 eggs room temperature
  • 2 tsp. vanilla
  • 200 g heavy whipping cream room temperature (7 fl. oz.)
  • 155 g marshmallow creme (1 ½ c.)

Whipped Ganache

Instructions 

Chocolate Shortbread Crust

  • Preheat the oven to 350°F / 175°C. Line the bottom of a 9" springform pan with parchment paper by placing the paper on the base, then snapping the pan together.
  • In a small mixing bowl, melt the butter. Mix in the sugar, flour, cocoa powder, vanilla, and salt until you have a cohesive dough.
  • Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, make the cheesecake filling.

Cheesecake

  • Break up the chocolate bars into small chunks and place them into a small microwave-safe bowl. Microwave the chocolate in 30 second intervals, stirring after each interval, until the chocolate is melted and smooth.
  • Add the cocoa powder into the melted chocolate and mix until well combined. Set aside.
  • Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
  • Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until smooth.
  • Add the four eggs and vanilla into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
  • Add in the heavy cream and melted chocolate mixture, and again beat on low speed just until the mixture is cohesive.
  • Pour ⅓ of the cheesecake filling over the crust. Place dollops of the marshmallow creme onto the cheesecake, then use a knife to very generously swirl the marshmallow into the cheesecake batter.
  • Pour the remaining cheesecake filling over the marshmallow creme. If any marshmallow is peaking through on top of the cheesecake, swirl it back into the batter.*
  • Tap the pan on the counter a few times to help remove any air from the filling.
  • Fill a 10×15" baking dish, or any larger pan that can reasonably fit the 9" springform inside of it, a third of the way with hot water. If desired, wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
  • Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 70-80 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.
  • Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.

Whipped Ganache

  • (Save this step for until you're ready to serve the cheesecake!)**
  • Place the chocolate chips into a medium sized mixing bowl*** Heat the heavy cream on the stove or in a large liquid measuring cup in the microwave until it starts to simmer.
  • Immediately pour the heavy cream over the chocolate, then mix the ingredients together until the chocolate is completely melted and smooth.
  • Transfer the ganache to the freezer, and stir every 5-10 minutes until it has significantly thickened up and cooled to at least room temperature.
  • Use a hand mixer to whip up the mixture until it is fluffy and has lighted in color.
  • Swirl the whipped ganache over the cheesecake, then top with additional marshmallows, marshmallow creme and chocolate. Serve and enjoy!

Video

Notes

Affiliate links: 9-Inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Food Processor | Cookie Scoops | Oven Thermometer | Cordless Hand Mixer | Stand Mixer | Food Thermometer
*If the marshmallow creme rises to the top of the cheesecake, it will puff up and cause an uneven surface after baking. This happened to me with the first test and while it was still delicious, it wasn't ideal for serving. Vigorously swirl any marshmallow creme that's poking out on top into the cheesecake batter for the best results.
**You can make the ganache up to two days in advance if desired. Proceed through making the ganache until you have combined the hot cream and chocolate. Instead of placing it in the freezer, place it in the fridge, covered, until you're ready to serve the cheesecake. Once you're ready to serve it, whip it up with the hand mixer and enjoy!
***If you're using a baking bar here, be sure to chop it up and then place it into the bowl.

Nutrition

Serving: 1whole cheesecakeCalories: 9688kcalCarbohydrates: 873gProtein: 125gFat: 658gSaturated Fat: 390gPolyunsaturated Fat: 29gMonounsaturated Fat: 179gTrans Fat: 3gCholesterol: 2042mgSodium: 2838mgPotassium: 5050mgFiber: 55gSugar: 624gVitamin A: 18807IUVitamin C: 3mgCalcium: 1499mgIron: 45mg