Mississippi Mud Cheesecake

Akin to our beloved Mississippi Mud Cake, this twist takes the classic chocolate, pecan, and marshmallow combination and melds it into creamy cheesecake that's overflowing with texture and toppings. If the pile of marshmallows and pecans atop this chocolate treat aren't enough to win over every dessert guest at your table, the drizzled chocolate frosting is sure to seal the deal. The trickiest part just might be serving a slice that doesn't topple over since it's brimming with the best topping trio around. We'd say it's a risk worth taking.It may look daring on the outside, but this chocolate-all-over cheesecake is all about gentle and slow cooling. Tender care during the cooling process is key. Our Test Kitchen recommends placing a large plate on top of the cheesecake while it cools on a rack, especially if you have a cool or drafty kitchen.

Mississippi Mud Cheesecake
Photo: Southern Living
Active Time:
20 mins
Total Time:
9 hrs
16 servings


  • Vegetable cooking spray

  • 24 thin chocolate wafer cookies (from 9-oz. package), crushed (about 12/3 cups)

  • 1/3 cup finely chopped pecans

  • 2 tablespoons sugar

  • 6 tablespoons butter, melted

  • 4 (8-oz.) packages cream cheese, softened

  • 1 1/4 cups sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 2 (4-oz.) semisweet chocolate baking bars, melted and cooled

  • 2 cups miniature marshmallows

  • 1/2 cup chopped pecans, toasted

  • 1/2 cup ready-to-spread chocolate frosting (from 16-oz. container)


  1. Preheat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and sides of pan with cooking spray. Combine cookie crumbs and next 3 ingredients in a bowl with a pastry blender until crumbly. Press mixture into bottom of pan. Bake 12 minutes or until set. Cool crust on a wire rack 10 minutes.

  2. Meanwhile, beat cream cheese, 11/4 cups sugar, flour, and vanilla at medium speed with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, just until blended. Beat in melted chocolate. Pour over crust.

  3. Bake at 300°F for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Sprinkle with marshmallows. Cool on a wire rack 30 minutes. Sprinkle with pecans.

  4. Microwave frosting in a small, microwave-safe bowl at HIGH 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.

  5. To serve, run small metal spatula around edge of pan; carefully remove foil and sides of pan.

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