Chocolate Cheesecake

Chocolate Cheesecake

  • Servings: 16
  • Difficulty: medium
  • Print

Nailed it! So the backstory on this chocolaty concoction surrounds my son; a little boy with an incredibly vivid imagination, and who’s been my helper in the kitchen since before he could walk. He recently came home with a chef’s hat that he made at daycare, and just about every day since then, he’s been “baking” me a cake, and it’s always chocolate. While I have nothing against chocolate cake, it’s not my favorite. One day, just before he went to “bake,” I requested that he make me a cheesecake since it’s my preferred dessert, to which he agreed, and because I didn’t want yet another chocolate cake. Shortly thereafter, on one of the weeks leading up to family dinner, I asked my helper what he thought we should make as our contribution, he replied, “A chocolate marshmallow cheesecake, mommy.” I don’t know about you, but my jaw hit the floor at that answer because that’s not what I was expecting to hear from a three-year-old. I didn’t immediately jump at the idea since I’m more of a plain cheesecake kind of girl, but once I mulled it over, the idea began to grow on me more and more. I don’t remember how old I was the first time that I was introduced to cheesecake, but that’s neither here nor there. What I do know, is that introduction, was powerful enough to leave a lasting impression, one so great, that it became my favorite dessert.


1 1/4 c graham crackers
1/2 c melted butter

4 – 8 oz pkg cream cheese (softened)
3/4 white sugar
1/2 c sour cream
3 large eggs
1 1/2 tsp vanilla extract
2 pkg semi-sweet chocolate
(divided into 2 1/2 c; 2 c for the filling; 1/2 c for the drizzle on the topping)
1 tbsp vegetable oil
1 c mini marshmallows + 16 for the topping

1 tube white icing
1 tube chocolate icing
1/2 c semi-sweet chocolate
1 tsp vegetable oil
16 mini marshmallows


Preheat oven to 350°F. In a small mixing bowl, combine the graham cracker crumbs and butter and spread evenly along the bottom of a springform pan then set aside.

In a separate mixing bowl, combine the cream cheese, sugar, and sour cream until smooth. Next, add the vanilla and the eggs (one at a time); mixing thoroughly.

In a small bowl, melt 2 c (1 pkg) chocolate, oil in the microwave, 1 c mini marshmallows, then add to the batter. Once mixed, pour the batter into the pan, bake for one hour and let cool, then set in the fridge for 4-6 hours.

For the topping, melt 1/2 chocolate and 1 tsp oil in the microwave, drizzle over a cooled cake. Pipe on the icing, and add the extra marshmallows (decorate how you want)

Set in the fridge. Serve when ready.


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