Mississippi Mud Cheesecake

Mississippi Mud Cheesecake

8
cheesecakemaker 1

"All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead."

Ingredients

10 h {{adjustedServings}} servings 577 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

8
  1. 11 Ratings

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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...

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...

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...