Frozen Hot Chocolate Cheesecake Christmas, 2016 Frozen Hot Chocolate
Everyone loves to cuddle up with a good cup of hot chocolate on a cold winter day. Next time, try drinking your hot chocolate with a piece of Frozen Hot Chocolate Cheesecake. This cheesecake recipe uses actual hot chocolate mix in the batter to create this hot chocolate cheesecake mixture. This no bake cheesecake recipe is then stuffed with mini marshmallows and Oreo's to give the full hot.
FROZEN HOT CHOCOLATE CHEESECAKE Chocolate CheeseCake
Frozen Hot Chocolate Cheesecake. Ingredients: For the Crust: (or purchasepre-made Oreo crust) 24 Oreo cookies; 6 tbsp melted butter; ¼ cup sugar; For the Cheesecake: 2 blocks cream cheese, softened; ½ cup powdered sugar; ¼ cup chocolate sauce; 3 Swiss Miss hot cocoa packs; pinch of salt; 2 cups heavy cream;
Frozen Hot Chocolate Cheesecake Chelsea's Messy Apron
1/2 teaspoon vanilla extract. In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes.
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Bake at 300°F for about 1 hour and 20 minutes to 1 hour and 30 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes.
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Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined. Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined.
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Directions. For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan. Pulse the graham crackers in a food processor.
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Frozen Hot Chocolate Cheesecake. January 24, 2018 January 26, 2019 Stunning Expressions. Print Recipe. Frozen Hot Chocolate Cheesecake. Take your hot chocolate obsession from winter to summer with this cheesecake. Delish. Prep Time 20 mins. Freezing 4 hrs. Total Time 20 mins. Course: Dessert. Cuisine: American.
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Place pan on a baking sheet. Bake for 10 minutes and then remove to a cooling rack. Meanwhile, melt the semi-sweet chocolate chips in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
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Get the full recipe here:http://www.delish.com/cooking/recipe-ideas/recipes/a53208/frozen-hot-chocolate-cheesecake-recipe/INGREDIENTSFOR THE CRUST24 oreos6 t.
Frozen Hot Chocolate Cheesecake Chelsea's Messy Apron
22 oreos (about 2 cups) 1/4 cup sugar. 6 tbsp. butter or margarine, melted. 1 package (8 oz) cream cheese, softened. 1 can (14 oz) sweetened condensed milk. 6 milk chocolate flavored hot cocoa mixes with marshmallows. 1 container (8 oz) cool whip, completely thawed. 1/2 cup marshmallow fluff. Optional garnish: Reddi Whip Spray.
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Dissolve the coffee in 1 teaspoon of water. Add this to the cream cheese mixture. IIn a separate large bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese batter. Pour this whole mixture on top of the cookie crumb crust. Sprinkle the reserved crumbs over top.
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Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center. 4. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended.
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Preheat oven to 300º F. Beat cream cheese and butter until smooth. Add eggs one at a time. Add sour cream. Add sugar, cornstarch and vanilla- beat 2 minutes. Pour into springform pan. Fill a small cake pan with hot water and place in oven next to the springform to add moisture. Bake for 1 hour 15 mins. or until just has only a slight jiggle in.
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Add the hot cocoa packets and mix until just combined. Pour in the heavy cream and mix on low speed, slowly increasing to high and whip on high for 1-2 minutes. Add the eggs last, one at a time, mixing until just combined and no more. Scrape the sides of the bowl and give one final mix until smooth.
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Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined regular-size muffin cups. Bake 8 min. Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
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Cheesecake Filling. In a mixing bowl, beat the cream cheese until smooth, Add the hot chocolate mix, powdered sugar, and vanilla. Mix well, scraping down the sides of the bowl as needed. With a rubber spatula, fold in 2 cups of the Cool Whip until thoroughly combined.
