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Mississippi Mud Cheesecake
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Mississippi Mud Cheesecake

Mississippi Mud Cheesecake combines rich chocolate, creamy cheesecake, and the delightful crunch of pecans, topped with a luscious marshmallow and chocolate layer.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate
Servings: 12 servings
Calories: 200kcal

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric Mixer
  • Saucepan

Ingredients

Crust

  • 1.5 cups Crushed animal cracker cookies
  • 0.75 cup Sugar
  • 1 tbsp Instant coffee granules
  • 0.25 cup Melted butter

Cheesecake Filling

  • 1.5 cups Sugar
  • 0.33 cup Unsweetened cocoa powder
  • 2 tsp Instant coffee granules
  • 3 tbsp Cornstarch
  • 24 oz Cream cheese, softened
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 0.5 cup Chopped pecans

Topping

  • 0.5 cup Semisweet chocolate chips
  • 2 tbsp Milk
  • 0.5 cup Marshmallow creme
  • 0.25 cup Chopped pecans

Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
  • Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
  • To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
  • Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking for 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
  • Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

Notes

Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to a month, ensuring it’s well wrapped.

Nutrition

Calories: 200kcal | Fat: 20g