-
-
My review
Mississippi Mud Cheesecake
cheesecakemaker
"All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead."
Added to shopping list.
Go to shopping list.
Ingredients
10 h servings 577 calsOriginal recipe yields 12 servings (1 - 9 inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 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.
Nutrition Facts
Per Serving: 577 calories; 34.5 g fat; 62.5 g carbohydrates; 9 g protein; 134 mg cholesterol; 295 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2028 Ratings
-
-
-
-
-
Most helpful positive review
10/15/2009
This recipe is amazing! This was my first time making a cheesecake and it turned out great! I did make one alteration, I used an oreo cookie crust instead of the animal crackers, we're a choco...
Most helpful critical review
3/15/2016
I just can't find anything good to say about this.
Most helpful
Most positive
Least positive
Newest
10/15/2009
This recipe is amazing! This was my first time making a cheesecake and it turned out great! I did make one alteration, I used an oreo cookie crust instead of the animal crackers, we're a choco...
7/18/2009
This recipe is definitely going in "my favorites". I took it to work and within 10 minutes the plate was empty, someone was scraping the knife and plate to get the last and I had requests to br...
9/14/2011
This is one of the most decadent cheesecakes I’ve ever made! I pre-baked the crust for 15 min. It had a light delicate crunch and you could definitely taste the coffee. The cheesecake itself i...
2/10/2012
This is really yummy! Definitely good for a sweet tooth or a chocolate lover. The slight coffe flavor is nice too, you can taste it, but it isnt overpowering. To make the marshmellow creme easie...
12/26/2011
Got rave reviews at our family Christmas dinner. Everyone loved it. I didn't change a thing and it was great! Thanks for a wonderful recipe.
1/6/2014
This was one of the most delicious cheesecakes I've ever made. I followed the recipe exactly and it was a huge hit during Christmas. Thanks for much for posting this. I will be making it agai...
6/16/2017
I used chocolate graham crackers for the crust and baked it for about 8 minutes at 350F. I also used almonds instead of pecans. I spread the marshmallow over the whole top and toasted it with a ...