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Decadent Cheesecake with Marshmallow Bliss Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 20 minutes (including chilling time)
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Cheesecake with Marshmallow Bliss is the perfect dessert for cozy nights. Featuring a rich chocolate cookie crust, a smooth and creamy hot cocoa-infused cheesecake filling, topped with a luscious whipped cream and marshmallow fluff layer, this indulgent treat combines classic cheesecake decadence with comforting flavors of chocolate and marshmallow. Ideal for gatherings or a special treat, it yields 8 generous slices that melt in your mouth.

Ingredients

Crust

  • 2 cups Chocolate Cookie Crumbs (Use store-bought if short on time.)
  • 1/2 cup Unsalted Butter (Melted.)

Cheesecake Filling

  • 16 oz Cream Cheese (Room temperature.)
  • 1 cup Granulated Sugar
  • 3 large Eggs (Room temperature.)
  • 1 cup Hot Cocoa Mix (Choose your favorite brand.)

Topping

  • 1 cup Heavy Cream (For whipping.)
  • 1 cup Marshmallow Fluff (Adds sweetness and fluff.)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes to set, then remove from oven and let cool slightly.
  2. Make the cheesecake filling: In a large bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the hot cocoa mix until fully incorporated, creating a rich chocolate-flavored batter.
  3. Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan onto a baking sheet and bake in the preheated oven for 50-60 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to prevent cracking.
  4. Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
  5. Prepare the topping: Using a mixer, whip the heavy cream until stiff peaks form. Gently fold in the marshmallow fluff until smooth and fluffy.
  6. Assemble the cheesecake: Spread the marshmallow whipped cream mixture evenly over the chilled cheesecake. For best results, refrigerate for an additional 30 minutes before serving.
  7. Serve: Remove the sides of the springform pan, slice the cheesecake into 8 equal pieces, and serve chilled for a cozy, decadent dessert experience.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Use a water bath if desired to further reduce cracks, by placing the springform pan in a larger pan filled with hot water during baking.
  • For a firmer topping, chill the cheesecake longer before adding the marshmallow cream layer.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • To serve, let the cheesecake sit at room temperature for 10-15 minutes for easier slicing.

Find it online: https://slsrecipes.com/decadent-cheesecake-with-marshmallow-bliss-recipe/