For an extra layer of flavor, consider adding a tablespoon of bourbon to the cheesecake batter. If you don't have animal crackers, graham crackers can be used as a substitute for the crust. Be careful not to overbake the cheesecake, as this can result in a dry or cracked texture. Garnish with a dusting of cocoa powder or a drizzle of caramel sauce for an elevated presentation.
Mississippi Mud Cheesecake
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PREP TIME40 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME10 hrs
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SERVING12 People
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VIEWS128
Indulge in the decadent allure of Mississippi Mud Cheesecake, a symphony of Southern flavors reimagined. This culinary masterpiece marries the rich essence of chocolate, the satisfying crunch of pecans, and the whimsical sweetness of marshmallows, all harmoniously embraced within a creamy cheesecake dream. Prepare to be transported to dessert heaven!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol134 mg
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Fiber2 g
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Protein9 g
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Saturated Fat18 g
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Sodium295 mg
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Sugar48 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray. (5 minutes)
02
StepIn a medium bowl, combine animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon coffee granules. Stir in melted butter until evenly moistened. Press firmly into the bottom of the prepared pan to create the crust. (10 minutes)
03
StepIn the bowl of a stand mixer fitted with the paddle attachment, whisk together 1 1/2 cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee until well combined. Beat in softened cream cheese until smooth and lump-free. Gradually beat in eggs, one at a time, then stir in vanilla extract. Fold in 1/2 cup chopped pecans. Pour the batter over the prepared crust. (20 minutes)
04
StepBake in the preheated oven for 15 minutes. Reduce oven temperature to 200°F (95°C) and continue baking for 2 hours. Turn off the oven and let the cheesecake stand inside with the door closed for 2 hours to prevent cracking. (4 hours 15 minutes)
05
StepRemove the cheesecake from the oven and let it cool to room temperature, about 1 hour. (1 hour)
06
StepGently release the cheesecake from the springform pan. In a small saucepan over low heat, melt chocolate chips with milk, stirring until smooth. (5 minutes)
07
StepSpread marshmallow creme evenly over the top of the cooled cheesecake. Drizzle the melted chocolate over the marshmallow creme and sprinkle with the remaining 1/4 cup chopped pecans. (10 minutes)
08
StepChill completely in the refrigerator for at least 4 hours before serving. This allows the flavors to meld and the cheesecake to set properly. (4 hours)
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Nick Yundt
Apr 30, 2025Next time I will try adding a layer of caramel sauce under the marshmallows.
Rod Renner
Feb 18, 2025My family devoured this cheesecake in one sitting! It's definitely a crowd-pleaser.
Martina Boylecollins
Aug 20, 2024I substituted graham crackers for the animal crackers and it still turned out great.
Maiya Hilll
Jul 21, 2024This cheesecake is absolutely amazing! The combination of chocolate, pecans, and marshmallows is heavenly.
Alanis Murazik
Jun 1, 2024I was a bit intimidated by the long baking time, but it was totally worth it. The cheesecake came out perfectly.
Eloy Hessel
May 25, 2024I added a pinch of salt to the chocolate ganache to balance the sweetness, and it was delicious.
Bertrand Kshlerin
Mar 8, 2024The marshmallow creme topping is genius! It adds the perfect touch of sweetness.