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Spiced Hot Chocolate Cheesecake

This Spiced Hot Chocolate Cheesecake is decadently creamy with warm spices and rich chocolate—perfect for cozy evenings and impressing guests!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Comfort Food, Easy, Spiced
Servings: 8 servings

Ingredients

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs rich, crunchy crust base
  • 1/4 cup unsalted butter melted

For the Filling:

  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup unsweetened cocoa powder for intense chocolate flavor
  • 3 large eggs
  • 2 teaspoons vanilla extract enhances chocolate and spice flavors
  • 1 teaspoon ground cinnamon brings warmth and spice
  • 1/2 teaspoon ground nutmeg adds a subtle aromatic note
  • 1/4 teaspoon cayenne pepper just a touch for a gentle heat kick
  • chocolate shavings for garnish

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups of chocolate cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes to set it, then remove it from the oven and let it cool while you prepare the filling.

Mix the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar while continuing to mix. Next, sift in the unsweetened cocoa powder to avoid clumps and blend it in thoroughly. Add the heavy cream, vanilla extract, ground cinnamon, nutmeg, and cayenne pepper. Mix until all ingredients are fully incorporated. Finally, add the eggs one at a time, blending gently after each addition to keep the batter smooth without overmixing, which can cause cracks.

Bake the Cheesecake

  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 50 to 60 minutes. The edges should be set, but the center will still have a slight jiggle. This ensures a creamy texture once cooled.

Cool and Chill

  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking from sudden temperature changes. Afterward, remove the cheesecake and let it cool completely at room temperature. Once cooled, cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for the flavors to meld and the texture to set perfectly.

Garnish and Serve

  • Before serving, garnish the cheesecake with freshly made chocolate shavings for a touch of elegance and extra chocolatey goodness. Use a vegetable peeler or a fine grater to shave a good quality chocolate bar. For an extra special touch, serve alongside a warm cup of spiced hot chocolate or explore other creative desserts.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Grater or vegetable peeler
  • Oven and cooling rack

Notes

  • Ensure cream cheese is at room temperature for a smooth, lump-free filling.
  • Cool the cheesecake gradually to prevent cracks and maintain a creamy texture.
  • Store leftovers covered in the refrigerator for up to 5 days; enjoy cold or at room temperature.