This Hot Cocoa Cheesecake is to die for. I’ve made quite a few Cheesecakes in my time but this one takes the cake…literally. The rich chocolate flavor with the sweet marshmallow glaze and best of all, the smooth chocolate cream cheese texture is just perfection. In this recipe I use Hot Chocolate Marshmallow Brownie Brittle as the base for the crust and it just amplifies the entire Hot Cocoa flavor throughout this Hot Cocoa Cheesecake 🙂
Hot Cocoa Cheesecake Ingredients
- Eggs – The biggest role eggs play in our Hot Cocoa Cheesecake is binding and adding structure. As the eggs bake in our cheesecake batter, they set nice and firm to help create a solid, creamy, sliceable texture. The protein in eggs helps to give our cheesecake that delicious, characteristic silky texture.
- Cream Cheese – It’s no surprise that cream cheese is the star of the show in this pumpkin cheesecake. Not only does cream cheese give this delicious dessert its name but it’s also responsible for the texture, structure, and flavor of this dessert. Cream cheese has a high fat content which when combined with other ingredients, helps to bind everything together and provide structure during the cooling process. The creaminess of cream cheese enhances the overall smoothness, and richness in every bite.
- Granulated & Brown Sugar – Both sugars provide that sweet, delicious flavor to our Hot Cocoa Cheesecake. The brown sugar in our crust adds a deep, caramel-like flavor. Brown sugar contains molasses which adds to the complexity of flavors in this Hot Cocoa Cheesecake Cheesecake.
The Hot Chocolate Marshmallow Brownie Brittle adds such a delicious flavor to this Cheesecake and really helps pack that Hot Cocoa Punch in every bite. Feel free to add mini marshmallows or a chocolate swirl on top of this cheesecake for an added delicious twist.
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I hope you all enjoy this recipe as much as I do! Most of all I hope you all have a very happy holiday season filled with lots of love…and cheesecake 🙂