Mississippi Mud Cheesecake
Description
This decadent Mississippi mud cheesecake recipe combines all the flavors of Mississippi mud cake — chocolate, marshmallow, and pecan in cheesecake form.
Ingredients
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1 1/2 cups finely crushed animal cracker cookies
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3/4 cup white sugar
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1 tablespoon instant coffee granules
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1/4 cup melted butter
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1 1/2 cups white sugar
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1/3 cup unsweetened cocoa powder
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3 tablespoons cornstarch
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2 teaspoons instant coffee granules
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3 (8 ounce) packages cream cheese, softened
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4 eggs
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1 teaspoon vanilla extract
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1/2 cup chopped pecans
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1/2 cup semisweet chocolate chips
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2 tablespoons milk
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1/2 cup marshmallow creme
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1/4 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2
Combine animal cracker crumbs, ¾ cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside.
3
Beat 1 ½ cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment until blended. Beat in softened cream cheese until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in ½ cup chopped pecans, then pour into the prepared crust.
4
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 200 degrees F (95 degrees C); continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake from the oven; cool to room temperature, about 1 hour.
5
Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.
6
Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with ¼ cup chopped pecans. Chill completely before serving, about 4 hours.