Mississippi Mud Cheesecake

Chocolate? Cheesecake? Ummm...yes, please. This cheesecake turned out so creamy and yummy. I loved the drippy gooeyness of the marshmallow on top. I loved the chocolate-y filling. I loved how easy it is to make. I just loved it! I think you will too!

Mississippi Mud Cheesecake




Crust: 

1 1/2 cups chocolate graham cracker crumbs
6 tablespoons butter ~ melted
2 tablespoons sugar
Stir all ingredients together in a bowl.

Press into a 9" spring form pan.


Filling:
2 8-ounce blocks cream cheese, softened
3 eggs
1 1/4 cup sugar
1 pint sour cream
1/3 cup cocoa
dash vanilla


Topping:

1/2 cup chocolate chips
2 tablespoons heavy cream
1/2 - 1 cup marshmallow fluff
1/2 cup chopped pecans.


Combine sugar and cocoa in a small bowl.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs one at a time and continue to beat slowly until combined. Gradually add the sugar/cocoa mixture and beat until creamy, for 1 – 2 minutes.

Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten. Pour the filling into the chilled crust-lined pan and smooth top with a spatula. 

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.

Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep water from seeping into the cheesecake.

Bake at 325 degrees for 1 hour to 1 hour and 15 minutes.

The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook.

Let cool in roasting pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours or overnight. 

In small bowl, heat cream in the microwave for about 20 - 30 seconds, until hot but not boiling. Pour chocolate chips into hot cream and allow to sit until soft. Stir to melt.

Spread marshmallow fluff over the top of the cooled cheesecake then drizzle with chocolate. Sprinkle with chopped pecans.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Slice into 16 servings with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

The stuff. (Oops...I forgot the 

cream for the chocolate drizzle!)

Mix up the ingredients for the crust 

and pat into a spring form pan. Pop 

in the fridge to chill while preparing the filling.

Combine the cream cheese and the 

eggs. Then add the sour cream and the vanilla.

Combine the cocoa and the sugar.

Pour the sugar mixture into the 

cream cheese mixture. Beat until 

smooth and combined.

Pour over the crust and place

 the spring form pan in a larger pan. 

Fill with water, halfway up the side

 of the spring form pan. Bake!

Chill the cheesecake. Spread marshmallow

 topping over the chilled cheesecake.

Sprinkle with chopped pecans.

Melt the chocolate chips in the 

warmed cream then stir to combine. 

Drizzle over the cheesecake.

Look! Look at that drippy goodness!!!!