This decadent Mississippi mud cheesecake recipe combines all the flavors of Mississippi mud cake — chocolate, marshmallow, and pecan in cheesecake form.
Preparation Time
40 mins
Cooking Time
2 hr 20 mins
Total Time
3 hr
Calories
577 Calories
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
Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.
Step 3
Combine animal cracker crumbs, ¾ 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 4
Beat 1 ½ cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment until blended. Beat in softened cream cheese until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in ½ cup chopped pecans, then pour into the prepared crust.
Step 5
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 200 degrees F (95 degrees C); continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake from the oven; cool to room temperature, about 1 hour.
Step 6
Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with ¼ cup chopped pecans. Chill completely before serving, about 4 hours.
