Hot Cocoa Baked Cheesecake

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A rich and fluffy baked cheesecake is enhanced with the creamy flavor of Land O Lakes® Cocoa Classics® Hot Cocoa Mix.


  • Prep: 25 mins
  • Cook: 1 hr
  • 25 mins

    1 hr

    1 hr 25 mins

  • Yields: 8-12 Servings


3 (8-ounce) packages cream cheese, softened

3 large eggs

5 packets your favorite Land O Lakes® Cocoa Classics® Hot Cocoa Mix

8 graham crackers

3 tbsp butter, melted

8-inch springform pan


1Preheat oven to 350°F.

2In a mixing bowl, place softened cream cheese. Using paddle attachment turn mixer on, adding 1 packet at a time of hot cocoa mix, mixing to disperse. After each packet has been mixed in, scrape down sides of bowl to ensure everything is mixed in.

3After last packet of hot cocoa has been added, add eggs one at a time, mixing to disperse. Scrape down sides of bowl after each egg, before adding the next.

4In a food processor, break up graham crackers to a powder, slowly add melted butter until the graham crackers are evenly coated with butter.

5Assemble springform pan and press graham cracker crumbs to coat the bottom and come up the sides of the pan slightly.

6Pour or scoop the cream cheese mixture into the pan, tap the pan lightly to the counter to level the mix and remove any air pockets.

7Bake for 25-30 minutes.

8When done, set aside to cool for 25 – 30 minutes. Refrigerate 1-2 hours before serving. Putting the warm cheesecake in the refrigerator will cause condensation to form in puddles on the cheesecake, always allow to cool before refrigerating.

Tips & Tricks: You can use any of Land O Lakes® Cocoa Classics® Hot Cocoa Mix 18 flavors to customize your cakes!




Find more information on Land O Lakes® Cocoa Classics, Chocolate & Butterscotch, 1.25 Ounce Packets here.