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Spiced Hot Chocolate Cheesecake

 Spiced Hot Chocolate Cheesecake
Recipe provided by Philadelphia® Cream CheeseWant more holiday cheesecake and dessert recipes? Take a peek at our Sweets of the Season Guide. Get recipes >
16 ServingsTotal Time: 6 Hours 30 min. (including refrigerating)


  • 30 NABISCO® Ginger Snaps, finely crushed (about 1-1/2 cups)
  • 1/4 cup butter or margarine, melted
  • 4 packages (8 ounce each) PHILADELPHIA® Cream Cheese, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 eggs
  • 1 jar KRAFT® Jet-Puffed Marshmellow Creme


  • HEAT oven to 325°F
  • MIX cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of
  • 9-inch springform pan.
  • BEAT cream cheese, remaining sugar, cocoa powder, cinnamon and
  • vanilla with mixer until blended. Add eggs, 1 at a time, mixing on
  • low speed after each just until blended. Pour over crust.
  • BAKE 55 min. to 1 hour or until center is almost set. Run knife
  • around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours.
  • SPOON marshmallow crème into microwaveable bowl just before serving

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Spiced Hot Chocolate Cheesecake (continued)

Directions (continued)

  • cheesecake. Microwave on HIGH 30 sec. or just until warmed; stir.
  • Pour over cheesecake. Yield: 16 Servings.
Special Extra: Garnish cheesecake with chocolate curls just before serving. Just pull vegetable peeler across bottom of 1-oz. piece of BAKER'S Bittersweet Chocolate to make the curls.