Hot Cocoa Cheesecake Recipe
This smooth and creamy Hot Cocoa Cheesecake is so good for the holidays. It’s chocolaty, festive and delicious. The chocolate cookie crust and the marshmallow whipped cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Springform pan
- Food processor
- Piping bag
- Cooling rack
- Hand mixer
- Offset spatula
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Microwave
- Spatula
- Airtight container
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 2 tablespoons unsweetened cocoa
- 1/4 cup butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup dark chocolate chips, melted, cooled slightly
- 3 eggs
- 2 teaspoons vanilla
- 1 cup cold heavy whipping cream
- 1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
- Multicolored candy sprinkles, as desired
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