Mississippi Mud Cheesecake

This decadent Mississippi mud cheesecake combines all the flavors of Mississippi mud cake — chocolate, marshmallow, and pecan but in cheesecake form.

• Preparation Time: 40 mins
• Cooking Time: 4 hr 20 mins
• Total Time: 5 hr
• Calories: 577 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 4 eggs
• 2 teaspoons instant coffee granules
• 3 (8 ounce) packages cream cheese, softened
• 3 tablespoons cornstarch
• 1 tablespoon instant coffee granules
• 0.5 cup semisweet chocolate chips
• 0.75 cup white sugar
• 0.5 cup chopped pecans
• 0.33333334326744 cup unsweetened cocoa powder
• 1.5 cups white sugar
• 0.25 cup chopped pecans
• 0.25 cup melted butter
• 1.5 cups finely crushed animal cracker cookies
• 0.5 cup marshmallow creme

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.

Step 2

Combine animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside.

Step 3

Combine 1 1/2 cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment; beat until blended. Add softened cream cheese; beat until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in 1/2 cup chopped pecans, then pour into the prepared crust.

Step 4

Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake; cool to room temperature.

Step 5

Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.

Step 6

Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with 1/4 cup chopped pecans. Chill completely before serving.