A true indulgence for chocolate lovers, the Mississippi Mud Cheesecake brings together the best of two worlds: a rich, creamy cheesecake and the gooey, decadent layers of a Mississippi Mud Pie. With a crunchy crust, a velvety cheesecake filling, a chocolate ganache topping, and toasted marshmallows, this dessert is as visually stunning as it is mouthwateringly delicious. Whether you're hosting a dinner party or simply treating yourself, this cheesecake is sure to impress.
Key Information
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 5 hours 15 minutes
- Number of Servings: 12-14 servings
- Serving Size: 1 slice per serving
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 6g
- Carbohydrates: 46g
- Fat: 28g
- Sodium: 280mg
- Fiber: 2g
- Sugar: 34g
Note: This cheesecake is a rich and indulgent treat, perfect for special occasions. It’s packed with chocolatey goodness and a creamy, satisfying texture that will leave you craving more.
Ingredients List
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream, room temperature
- 1/4 cup (60ml) heavy cream
For the Mississippi Mud Topping:
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1 cup (100g) mini marshmallows
- 1/4 cup (60g) chopped pecans (optional, for added crunch)
Detailed Method of Preparation
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until everything is well-coated and the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. You can use the back of a spoon or your fingers to press it down firmly.
- Bake the crust in the preheated oven for about 10 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition. Be sure not to overmix the eggs, as this can cause the cheesecake to crack during baking.
- Stir in the sour cream and heavy cream until the mixture is smooth and silky.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven at 325°F (163°C) for 55-65 minutes. The edges should be set, but the center will still be slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
- After the hour, transfer the cheesecake to the fridge to chill for at least 4 hours, or overnight, until it is fully set.
4. Prepare the Mississippi Mud Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a separate bowl, then let it sit for a minute. Stir until the chocolate is fully melted and smooth.
- Pour the chocolate ganache over the chilled cheesecake, spreading it evenly over the top with a spatula.
- Sprinkle the mini marshmallows and chopped pecans (if using) evenly over the chocolate ganache.
- Place the cheesecake under the broiler for 1-2 minutes, watching carefully to toast the marshmallows until they are golden brown. Be sure not to burn them!
5. Serve the Cheesecake:
- Allow the cheesecake to cool slightly before removing it from the springform pan.
- Slice and serve the Mississippi Mud Cheesecake cold, garnished with extra chopped pecans or chocolate shavings if desired.
Tips for Culinary Success
Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This will help create a smoother filling and prevent lumps.
Chill the Cheesecake Properly: For the best texture, let the cheesecake chill in the refrigerator for at least 4 hours (overnight is ideal). This allows the flavors to set and the texture to firm up.
Avoid Overbaking: The cheesecake should have a slight wobble in the center when it’s done. Overbaking will cause cracks, so it's better to underbake slightly than overbake.
Customize the Topping: Feel free to add your favorite toppings. You can use crushed Oreos, caramel drizzle, or even a raspberry compote for different flavor combinations.
Make It Ahead: This cheesecake is perfect for preparing the day before. The longer it sits, the more the flavors meld together, making it even more delicious.
Frequently Asked Questions (FAQs)
1. Can I make Mississippi Mud Cheesecake ahead of time?
Yes! In fact, this cheesecake is ideal for making ahead. Allow it to chill in the fridge for at least 4 hours, but for best results, let it sit overnight. The flavors will deepen, and the texture will firm up beautifully.
2. Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate, dark chocolate, or even white chocolate for the ganache, depending on your preference. Each will give the cheesecake a slightly different flavor.
3. Can I make this cheesecake without the marshmallows?
While the marshmallows are a key part of the Mississippi Mud Cheesecake experience, you can omit them if you prefer. Alternatively, you could top the cheesecake with a different type of topping, like whipped cream or chocolate curls.
4. How do I prevent cracks in the cheesecake?
To prevent cracks, avoid overbaking the cheesecake. Bake it until the edges are set but the center is still slightly jiggly. Let it cool in the oven with the door ajar to prevent sudden temperature changes, which can cause cracks.
5. Can I freeze Mississippi Mud Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Let it thaw in the fridge overnight before serving.