Hot Cocoa Cheesecake

Ingredients
YIELDS: 8 - 10
FOR THE CRUST
Cooking spray, for pan
24 whole Oreos
6 tbsp. butter, melted
pinch of salt
FOR THE FILLING
3 (8-oz.) blocks cream cheese, softened
2 packets hot cocoa mix
3/4 c. sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
1/2 tsp. salt
FOR THE TOPPING
15 marshmallows
2 tbsp. cocoa powder, for garnish




Directions
PREP TIME: 0:30
TOTAL TIME: 8:00
Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter and salt. Stir until crumbs are completely coated and moist.
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese, hot chocolate mix, and sugar. Add eggs, one at a time, then sour cream, vanilla, and salt.
Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, about 1 hour 25 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
Make topping: Line a large baking sheet with parchment paper and place marshmallows on top. Broil until marshmallows are puffed but not golden, 1 to 2 minutes.
Pile puffed marshmallows on top of chilled cheesecake then sift cocoa powder on top. Slice into wedges and serve immediately.




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