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Delicious slice of Mississippi Mud Cheesecake with chocolate topping and graham crust.
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Mississippi Mud Cheesecake

Creamy, chocolatey, and decadently nostalgic, this Mississippi Mud Cheesecake is the kind of dessert that turns any night into a celebration.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Decadent
Servings: 12 servings

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Saucepan

Ingredients

Crust Ingredients

  • 1.5 cups Crushed animal cracker cookies Finely crushed
  • 0.75 cup Sugar For the crust
  • 1 tbsp Instant coffee For the crust
  • 0.25 cup Melted butter Cool slightly before using

Filling Ingredients

  • 1.5 cups Sugar For the filling
  • 0.33 cup Cocoa powder Unsweetened
  • 2 tsp Instant coffee For the filling
  • 3 tbsp Cornstarch
  • 24 oz Cream cheese Softened, at room temperature
  • 4 large Eggs At room temperature
  • 1 tsp Vanilla extract
  • 0.5 cup Chopped pecans Fold into the filling
  • 0.5 cup Semisweet chocolate chips For melting
  • 2 tbsp Milk To thin melted chocolate
  • 0.5 cup Marshmallow creme For the top
  • 0.25 cup Chopped pecans For sprinkling on top

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and set aside.
  • In a medium bowl, combine the crushed animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules. Pour in the 1/4 cup melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
  • In the bowl of an electric mixer, whisk together 1 1/2 cups sugar, the 1/3 cup cocoa powder, 2 teaspoons instant coffee, and 3 tablespoons cornstarch until blended. Add the softened cream cheese and beat on medium speed until fully incorporated and no lumps remain.
  • Beat in the eggs one at a time, mixing just until combined after each addition. Stir in 1 teaspoon vanilla extract with the last egg. Gently fold in 1/2 cup chopped pecans with a spatula. Pour the filling into the prepared crust and smooth the top.
  • Bake in the preheated oven at 350°F for 15 minutes. Then reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking for 2 hours. After baking, turn off the oven and let the cheesecake remain inside for an additional 2 hours to cool slowly.
  • Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, melt 1/2 cup semisweet chocolate chips with 2 tablespoons milk in a small saucepan over low heat, stirring frequently until smooth and glossy.
  • Remove the sides of the springform pan, spread 1/2 cup marshmallow creme evenly over the cheesecake top, then spoon or drizzle the melted chocolate over the marshmallow layer. Sprinkle 1/4 cup chopped pecans evenly over the chocolate. Chill the cheesecake completely in the refrigerator (at least 3 hours or overnight) before slicing and serving.

Notes

Use room-temperature cream cheese and eggs for a smoother filling. Don’t overmix the filling once the eggs are added to prevent cracks.