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Hot Cocoa Cheesecake

[Total: 0    Average: 0/5]
 
Yields12 servings
Prep Time25 minutes
Total Time12 hours

Ingredients:

For the Crust
20 Oreo cookies, crushed in a food processor until they form fine crumbs
3 tablespoons unsalted butter, melted

For the Cheesecake
4 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
4 large eggs; room temperature
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1/2 cup flavored coffee creamer, or heavy cream (I used Coffee-Mate Marshmallow Hot Cocoa Creamer)
2 tablespoons all-purpose flour

For the Topping
whipped cream
Campfire® Mini White Marshmallows

Directions:

Preheat oven to 350°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped springform pan inside an oven bag while baking, but this is optional. Lightly spray the inside of the pan with nonstick cooking spray.

Mix together the Oreo cookie crumbs and butter and press them into the bottom of your pan. Bake for 8 minutes and place on a wire rack to cool.

Begin to boil a pot or kettle of water for the water bath.

Combine the chocolate chips and coffee creamer in a large microwave-safe bowl. Microwave at 50% power in 30-second increments until the chocolate is melted and the mixture is smooth. Be sure to stir the mixture every 30 seconds. Set aside to cool while you prepare the filling.

In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined.

Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined. Scrape down the sides of your bowl and beat again until the mixture is completely smooth.

Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake for 60 minutes. The edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.

Before serving, top with whipped cream and Campfire® Mini White Marshmallows.

Recipe by: My Baking Addiction

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