If you’re craving something ultra-decadent, this Mississippi Mud Cheesecake is just for you.
Mississippi Mud Cheesecake
Makes 1 (9-inch) cheesecake
Ingredients
Crust
- 1¼ cups chocolate graham cracker crumbs (about 5½ ounces)
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
Filling
- 4 ounces bittersweet chocolate, chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup firmly packed dark brown sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Topping
- ⅔ cup heavy whipping cream
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon unsalted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 15 large marshmallows, cut in half
- ⅓ cup toasted chopped pecans
Instructions
- Preheat oven to 375°. Spray a 9-inch, nonstick springform pan with baking spray with flour.
For crust:
- In a large bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt; toss with a fork until moistened. Press into bottom of prepared pan. Bake until set, about 5 minutes. Let cool on a wire rack.
- Reduce oven temperature to 325°.
For filling:
- Melt chocolate according to package directions; let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, brown sugar, cocoa, and espresso powder at medium speed just until blended, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at time, beating well after each addition and stopping to scrape sides of bowl as needed (do not overbeat). Add melted chocolate and vanilla, stirring with a spoon until blended. Pour over prepared crust.
- Bake until filling is set on top, about 55 minutes. Let cool on a wire rack for 5 minutes. Spray a sharp knife with cooking spray; run knife between edge of cheesecake and pan. Let cool on a wire rack for 2 hours. Refrigerate until chilled, about 4 hours. Remove sides from pan.
For topping:
- In a small saucepan, heat cream over medium heat until steaming and bubbles form around the edges of pan. Remove from heat. Add chocolate, granulated sugar, butter, vanilla, and salt, whisking until chocolate is melted. Pour ½ cup topping over cheesecake, pushing some over the sides. Top with marshmallows and pecans. Drizzle with desired amount of remaining topping.
