Mississippi Mud Cheesecake Recipe
Add a photo
1 of 1 Photo

Mississippi Mud Cheesecake

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

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 562 people have saved this

Prep Time:
40 Min
Cook Time:
4 Hrs 20 Min
Ready In:
10 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch cheesecake
 

Ingredients

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 581 | Total Fat: 35g | Cholesterol: 142mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by JEEPSTER3 
This recipe is definitely going in "my favorites". I took it to work and within 10 minutes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by KristinaCooks101 
This recipe is amazing! This was my first time making a cheesecake and it turned out great! ... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?