Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes Mississippi Mud Cheesecake 4.7 (42) 29 Reviews 19 Photos This dessert has all the flavors of Mississippi mud cake (chocolate, pecans, and marshmallows) but in a cheesecake instead. Submitted by cheesecakemaker Updated on September 26, 2024 Save Rate Print Share Add Photo 19 19 19 19 Prep Time: 40 mins Cook Time: 4 hrs 20 mins Additional Time: 5 hrs Total Time: 10 hrs Servings: 12 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Crust: 1 ½ cups finely crushed animal cracker cookies ¾ cup white sugar 1 tablespoon instant coffee granules ¼ cup unsalted butter, melted Cheesecake: 1 ½ cups white sugar ⅓ cup unsweetened cocoa powder 3 tablespoons cornstarch 2 teaspoons instant coffee granules 3 (8 ounce) packages cream cheese, softened 4 eggs 1 teaspoon vanilla extract ½ cup chopped pecans Topping: ½ cup semisweet chocolate chips 2 tablespoons milk ½ cup marshmallow cream ¼ cup chopped pecans Directions Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray. Combine animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside. Combine 1 1/2 cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment; beat until blended. Add softened cream cheese; beat until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in 1/2 cup 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 more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake; cool to room temperature. Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan. Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with 1/4 cup chopped pecans. Chill completely before serving. I Made It Print 144 home cooks made it! Nutrition Facts (per serving) 577 Calories 35g Fat 63g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 577 % Daily Value * Total Fat 35g 44% Saturated Fat 18g 88% Cholesterol 134mg 45% Sodium 295mg 13% Total Carbohydrate 63g 23% Dietary Fiber 2g 8% Total Sugars 48g Protein 9g 18% Vitamin C 0mg 0% Calcium 71mg 5% Iron 2mg 12% Potassium 198mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.