The Ultimate Winter Indulgence You Didn’t Know You Needed
Remember those cozy winter evenings, curled up with a warm mug of hot cocoa? That feeling of pure comfort and childhood nostalgia can now be in a rich, creamy, and decadent cheesecake with a swirl of fluffy marshmallow. Get ready to bake a dessert that will excite your taste buds and warm your soul.
Why Make This Recipe
This Hot Cocoa Cheesecake with Marshmallow Swirl is special for many reasons. It brings together the familiar tastes of hot cocoa and marshmallows in a fancy dessert. The beautiful marshmallow swirl makes it a center of attention for any party. The cheesecake is very creamy and smooth. It melts in your mouth. The flavors are balanced, not too sweet, with deep chocolate and vanilla. It is a perfect treat for cold weather.
How to Make Hot Cocoa Cheesecake with Marshmallow Swirl
Making this cheesecake involves a few steps: preparing the crust, making the hot cocoa filling, creating the marshmallow swirl, and baking it correctly. Follow the directions carefully even if you are a beginner.
Ingredients of Hot Cocoa Cheesecake with Marshmallow Swirl
For the Graham Cracker Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Hot Cocoa Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Unsweetened cocoa powder
- Vanilla extract
- Large eggs
- Sour cream (or full-fat Greek yogurt)
- Whole milk
- Salt
For the Marshmallow Swirl:
- Large marshmallows (mini or regular size)
- Whole milk or heavy cream
- Powdered sugar (optional, for thicker swirl)
Directions of Hot Cocoa Cheesecake with Marshmallow Swirl
Prepare the Crust:
- Combine Ingredients: Mix graham cracker crumbs, sugar, and melted butter.
- Press into Pan: Firmly press the mixture into the bottom of a springform pan.
- Bake and Cool: Bake briefly, then cool completely.
Make the Hot Cocoa Cheesecake Filling:
- Cream Cheese & Sugar: Beat softened cream cheese and sugar until smooth.
- Add Cocoa & Vanilla: Add unsweetened cocoa powder and vanilla extract.
- Mix in Eggs: Add eggs one at a time, mixing just until combined.
- Fold in Wet Ingredients: Gently fold in sour cream and milk until smooth.
- Pour into Crust: Pour the hot cocoa cheesecake batter over the cooled crust.
Prepare the Marshmallow Swirl:
- Melt Marshmallows: Gently melt marshmallows with a splash of milk or cream until smooth.
- Cool Slightly: Let the marshmallow mixture cool for a few minutes to thicken.
Swirl and Bake:
- Add Marshmallow: Place spoonfuls of the melted marshmallow over the cheesecake batter.
- Create Swirl: Use a skewer or knife to gently swirl the marshmallow into the hot cocoa cheesecake.
- Bake the Cheesecake: Bake in a water bath until the edges are set and the center is slightly jiggly.
- Cool Down: Turn off the oven and let the cheesecake cool gradually inside.
- Chill Thoroughly: Remove from the oven, cool completely on a wire rack. Then chill in the refrigerator for at least 6-8 hours, preferably overnight.
How to Serve Hot Cocoa Cheesecake with Marshmallow Swirl
Serve this cheesecake as a dessert after any meal. You can put whipped cream, chocolate shavings, or cocoa powder on top. For extra indulgence, add a rich chocolate drizzle.
How to Store Hot Cocoa Cheesecake with Marshmallow Swirl
Store this cheesecake in an airtight container in the refrigerator for 4-5 days. Cover any cut edges with plastic wrap to keep it fresh. You can also freeze it. Wrap it tightly in plastic wrap, then with foil. It will last 1-2 months in the freezer. Thaw it in the refrigerator overnight before serving.
Tips to Make Hot Cocoa Cheesecake with Marshmallow Swirl
- Room Temperature Ingredients: Make sure cream cheese and eggs are at room temperature. This makes the batter smooth.
- Do not overmix: Mixing too much can cause cracks in the cheesecake.
- Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks.
- Slow Cooling: Cooling the cheesecake slowly prevents cracks.
- Chilling is Key: Chill the cheesecake for a long time. This makes it firm and improves the flavors.
Variation
- Peppermint Twist: Add a few drops of peppermint extract to the batter. Or sprinkle crushed candy canes on top.
- Espresso Boost: Add a teaspoon of instant espresso powder to the filling. This makes the chocolate taste stronger.
- Caramel Drizzle: Add some caramel sauce on top. It goes well with chocolate.
FAQs
Q1: Can I make this Hot Cocoa Cheesecake ahead of time?
Yes, you can. Making your Hot Cocoa Cheesecake with Marshmallow Swirl a day ahead is a good idea. This allows the cheesecake to chill well. It also gives flavors more time to mix.
Q2: What’s the best way to prevent cracks in my Hot Cocoa Cheesecake?
To prevent cracks, bake it in a water bath. Let the cheesecake cool slowly in the oven. Then cool it on a wire rack. Finally, chill it in the refrigerator. Using room temperature cream cheese and eggs also helps.
Q3: Can I use store-bought marshmallow fluff instead of melting marshmallows for the swirl?
You can use store-bought marshmallow fluff for a shortcut. You might need to warm it a little to make it spread easily. Be careful not to make it too watery.
Decadent Peppermint Hot Cocoa Cheesecake with Marshmallow Swirl
Equipment
- Oven
- 9-inch springform pan
- Medium bowl
- Wire rack
- Large bowl
- Electric mixer
- Microwave-safe bowl
- Skewer or butter knife
- Aluminum foil
- Roasting pan
- Plastic wrap
- Airtight container
Ingredients
For the Peppermint Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- ½ teaspoon peppermint extract
For the Hot Cocoa Cheesecake Filling:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- ¼ teaspoon salt
For the Marshmallow Swirl:
- 1 ½ cups large marshmallows mini or regular size
- 2 tablespoons whole milk or heavy cream
- 2 tablespoons powdered sugar Optional
For the Garnish (Optional):
- Crushed candy canes Optional
- Chocolate shavings Optional
- Whipped cream Optional
Instructions
Prepare the Peppermint Crust:
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch springform pan. Combine graham cracker crumbs, granulated sugar, melted butter, and peppermint extract until well mixed.
- Press the mixture firmly into the prepared pan and bake for 8-10 minutes until lightly golden. Remove, cool completely, and reduce oven temperature to 325°F (160°C).
Make the Hot Cocoa Cheesecake Filling:
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Scrape down the sides as needed.
- Add unsweetened cocoa powder, vanilla extract, and peppermint extract, beating until just combined.
- Add eggs one at a time, beating on low speed after each addition until just combined, being careful not to overmix.
- Gently fold in sour cream, whole milk, and salt until the mixture is smooth and lump-free.
- Pour the hot cocoa cheesecake batter over the cooled peppermint graham cracker crust.
Prepare the Marshmallow Swirl:
- In a microwave-safe bowl, melt marshmallows with milk or heavy cream until smooth, stirring halfway. Optionally, whisk in powdered sugar to thicken slightly.
- Allow the marshmallow mixture to cool for a few minutes until warm but not hot, and slightly thickened.
Swirl and Bake:
- Carefully place spoonfuls of the melted marshmallow mixture over the cheesecake batter and gently swirl with a skewer or butter knife to create a decorative pattern.
- Prepare a water bath by wrapping the springform pan tightly with foil and placing it inside a larger roasting pan, then carefully pouring hot water halfway up the sides of the springform pan.
- Bake the cheesecake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, leave the cheesecake in the water bath with the oven door ajar for 1 hour to cool slowly and prevent cracks.
- Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature.
- Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until thoroughly chilled and firm.
To Serve and Store:
- Once chilled, remove the sides of the springform pan and garnish with crushed candy canes, chocolate shavings, or whipped cream if desired.
- Store leftovers in an airtight container in the refrigerator for 4-5 days. For longer storage, wrap tightly and freeze for up to 1-2 months, thawing in the refrigerator overnight.