Best 4 Mississippi Mud Cheesecake Recipes

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Indulge in the decadence of Mississippi Mud Cheesecake, a symphony of flavors that will tantalize your taste buds. This luxurious dessert seamlessly blends the richness of chocolate with the tangy sweetness of cream cheese, resulting in a velvety smooth and sinfully delicious treat. Whether you're a seasoned baker or a novice in the kitchen, our collection of recipes caters to all skill levels, ensuring that everyone can savor the magic of this iconic cheesecake. From the classic Mississippi Mud Cheesecake to its variations, such as the White Chocolate Mississippi Mud Cheesecake and the No-Bake Mississippi Mud Cheesecake, each recipe offers a unique twist on this beloved dessert. Embark on a culinary journey and discover the perfect Mississippi Mud Cheesecake recipe that will leave you craving for more.

Here are our top 4 tried and tested recipes!

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
  • In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
  • In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
  • In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
  • Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
  • For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
  • Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MISSISSIPPI MUD CHEESECAKE



Mississippi Mud Cheesecake image

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

Provided by cheesecakemaker

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 10h

Yield 12

Number Of Ingredients 16

1 ½ cups finely crushed animal cracker cookies
¾ cup white sugar
1 tablespoon instant coffee granules
¼ cup melted butter
1 ½ cups white sugar
⅓ 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
½ cup chopped pecans
½ cup semisweet chocolate chips
2 tablespoons milk
½ cup marshmallow creme
¼ cup chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.5 g, Cholesterol 134 mg, Fat 34.5 g, Fiber 2.2 g, Protein 9 g, SaturatedFat 17.6 g, Sodium 294.7 mg, Sugar 47.7 g

MISSISSIPPI MUD CHEESECAKE



Mississippi Mud Cheesecake image

This cheesecake is inspired by Mississippi Mud Bars, the famous brownies smothered in toasted marshmallows, pecans and chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 16

Number Of Ingredients 13

24 thin chocolate wafer cookies (from 9-oz package), crushed (about 1 2/3 cups)
1/3 cup finely chopped pecans
2 tablespoons sugar
6 tablespoons butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon vanilla
4 eggs
8 oz semisweet baking chocolate, melted, cooled
2 cups miniature marshmallows
1/2 cup chopped pecans, toasted
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

Steps:

  • Heat 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 side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom of pan. Bake 12 minutes or until set. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, 1 1/4 cups sugar, the flour and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate. Pour over crust.
  • Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Sprinkle with marshmallows. Cool in pan on cooling rack 30 minutes. Sprinkle with pecans.
  • In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
  • To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 533, Carbohydrate 47 g, Fat 7, Fiber 2 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 342 mg

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cheesecake.
  • Make sure your cream cheese is at room temperature before you start baking. This will help it mix smoothly and evenly with the other ingredients.
  • Do not overbeat the cream cheese. Overbeating can cause the cheesecake to become dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

Mississippi Mud Cheesecake is a rich and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. You can choose to add different types of chocolate or nuts, or you can even make a gluten-free version. No matter how you make it, Mississippi Mud Cheesecake is sure to be a hit with everyone who tries it.

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