Mississippi Mud Cheesecake

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

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.

Get the Recipes: Mississippi Mud Cheesecake

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