Description
A luscious, velvety cheesecake that melds hot cocoa flavors with rich, creamy goodness, perfect for cozy gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar (for crust)
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar (for filling)
- 1/4 cup hot cocoa mix
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- Make the filling: In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and fluffy.
- Mix in hot cocoa mix and vanilla extract until fully combined.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for about 45 minutes until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Cool the cheesecake inside for an hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle with chocolate shavings.
Notes
For optimal flavor, prepare a day in advance. This cheesecake can also be adapted for air frying.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg