Mississippi Mud Cheesecake: The Four Layer Mississippi Mud Cheesecake – a decadent and irresistible dessert that will have your taste buds singing with joy. Made with four layers of rich chocolate, creamy cheesecake, and a gooey marshmallow topping, this dessert is truly a piece of heaven on earth. Get ready to learn more about this mouthwatering treat and how you can create it in your own kitchen. Trust us, you won’t want to miss out on this.

Everything you love about Mississippi Mud Cake only in cheesecake form… with lots and lots of chocolate, nuts and marshmallows. There are so many layers and textures to this Mississippi Mud Cheesecake! The bottom starts with a mixture of graham cracker crumbs, pecans, sugar and butter. The next layer is a dense dark chocolate brownie baked and then covered with a wonderfully rich chocolate cream cheese filling. And to finish, a glorious fudgy chocolate sauce topping along with pecans and mini marshmallows. What more could a cheesecake lover want….except maybe a BIG fork!

This Mississippi Mud Cheesecake is a feast for the eyes, a treasure for the stomach and will be the star of any holiday table.

WHAT IS THE MEANING OF MISSISSIPPI MUD CAKE?

A dense rich chocolate cake with chocolate coated marshmallows said to resemble the muddy banks of the Mississippi river.

Rocky Road Brownies: These brownies are a cousin to the Mississippi Mud Cake with a dense chocolate brownie base covered with melted marshmallows and warm chocolate glaze. Sheet pan desserts are super easy to make and perfect for potlucks. CLICK HERE FOR THE RECIPE→ROCKY ROAD BROWNIES

A Labor of Love

Be Warned….this cheesecake takes a full day to make. But TRUST ME…..it is worth it! This chocolate cheesecake is not hard to make. The layers are easy, but there are layers and with layers comes time. From the puffy graham cracker crust, dense brownie layer to the rich chocolate cheesecake filling….EVERY BITE IS INCREDIBLE!

How to Make Mississippi Mud Cheesecake

GRAHAM CRACKER CRUST: Preheat oven to 350°. In a large bowl add the graham cracker crumbs, pecans and sugar. Add melted butter, stirring to combine. Stir in egg whites. Press mixture firmly into the bottom and 1 inch up the sides of a 10½ -inch springfrom pan. Bake 6 minutes, remove pan from the oven and cool on a wire rack 20 minutes.

BROWNIE LAYER: In a medium saucepan, melt chocolate, butter and sugar over low heat, stirring constantly. Remove from heat, whisk in eggs, flour and vanilla until smooth. Pour brownie mixture onto prepare crust. Bake 15 – 20 minutes, let cool 20 minutes on a wire rack.

CHEESECAKE FILLING: In another saucepan, melt chocolate morsels, butter and cocoa over low heat, stirring constantly until smooth. Remove from heat and set aside. Reduce oven temperature to 300°.In a large mixing bowl, beat cream cheese until creamy, gradually add the sugar, beating well. Add eggs one at a time, beating just until combined after each addition. Add sour cream and vanilla, beat until combined and smooth. Fold chocolate mixture into the cream cheese mixture. Pour cheesecake batter over brownie layer. Bake cheesecake for 1½ hours; turn oven off. LEAVE CHEESECAKE IN THE OVEN WITH THE DOOR CLOSED FOR 4 HOURS. Remove cheesecake from the oven, gently run a knife around the edge of pan. Cover and refrigerate at least 8 hours, preferably overnight before releasing the sides of the pan.

GANACHE TOPPING AND GARNISH: In a small saucepan, melt the chocolate, cream, sugar and corn syrup, stirring constantly over low heat until smooth. Remove the sides, pour ganache topping over the top of the cheesecake letting some of the topping drizzle over the edge. Top with marshmallows and pecans.

MISSISSIPPI MUD CAKE INGREDIENTS LIST-full printable recipe below in recipe card

GRAHAM CRACKER CRUST INGREDIENTS LIST

2 cups graham cracker crumbs
½ cup finely chopped pecans
3 tablespoons granulated sugar
½ cup unsalted butter, melted
2 large egg whites, lightly beaten

BROWNIE LAYER INGREDIENTS LIST

8 ounces semisweet chocolate, chopped
7 tablespoons unsalted butter
¼ cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract

CHOCOLATE CHEESECAKE FILLING INGREDIENTS LIST

1 (12 ounce) bag semisweet chocolate morsels
½ cup unsalted butter
1 tablespoon unsweetened cocoa powder
4 (8 ounce) blocks cream cheese, softened
2 cups granulated sugar
4 large eggs
1 (16 ounce) container sour cream
1 teaspoon vanilla extract

CHOCOLATE GANACHE TOPPING INGREDIENTS LIST

6 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
¼ cup granulated sugar
1 tablespoon light corn syrup

GARNISH INGREDIENTS LIST

1 cup miniature marshmallows
½ cup pecans, chopped

Can I freeze Cheesecake?

To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

HOW TO FREEZE MISSISSIPPI MUD CHEESECAKE

HOW TO SLICE CHEESECAKE

MORE CHEESECAKE RECIPES

Below are a few of my favorite cheesecake recipes. Click here for the whole cheesecake collection→CHEESECAKE

LATEST POSTS

In conclusion, the journey to creating a delectable Four Layer Mississippi Mud Cheesecake may seem daunting, but with the right ingredients and techniques, it is certainly achievable. We have explored the four essential layers that make up this crowd-pleasing dessert, from the graham cracker crust to the creamy chocolate cheesecake filling, the decadent chocolate brownie layer, and the chocolate ganache topping. Each layer adds its own unique flavor and texture, resulting in a truly indulgent experience for your taste buds. Not only is this dessert a feast for the senses, but it also allows for endless creativity and customization. So go ahead and let your imagination run wild in the kitchen!

So, whether you are an experienced baker looking to try something new or a novice in the kitchen, I urge you to give this Four Layer Mississippi Mud Cheesecake a try. It leave you and your guests in awe.

And who knows, with some practice and your own personal touch, this cheesecake may even become your signature dish, sparking conversations and bringing people together around the table. So take a leap and discover the magic of layering in your baking and in life. Happy baking and bon appétit! 💗Sheryl

Mississippi Mud Cheesecake

Yield: 16 Slices

Transform your favorite chocolate cake into a delicious crowd pleasing cheesecake!

Ingredients

For the Crust:

2 cups graham cracker crumbs
½ cup finely chopped pecans
3 tablespoons granulated sugar
½ cup unsalted butter, melted
2 large egg whites, lightly beaten

For the Brownie Layer:

8 ounces semisweet chocolate, chopped
7 tablespoons unsalted butter
¼ cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract

For the Filling:

1 (12 ounce) bag semisweet chocolate morsels
½ cup unsalted butter
1 tablespoon unsweetened cocoa powder
4 (8 ounce) blocks cream cheese, softened
2 cups granulated sugar
4 large eggs
1 (16 ounce) container sour cream
1 teaspoon vanilla extract

For the Ganache Topping:

6 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
¼ cup granulated sugar
1 tablespoon light corn syrup

For the Garnish:

1 cup miniature marshmallows
½ cup pecans, chopped

Instructions

For the Crust:

Preheat oven to 350°.
In a large bowl add the graham cracker crumbs, pecans and sugar.
Add melted butter, stirring to combine.
Stir in egg whites.
Press mixture firmly into the bottom and 1 inch up the sides of a 10½ -inch springfrom pan.
Bake 6 minutes, remove pan from the oven and cool on a wire rack 20 minutes.

For the Brownie Layer:

In a medium saucepan, melt chocolate, butter and sugar over low heat, stirring constantly.
Remove from heat, whisk in eggs, flour and vanilla until smooth.
Pour brownie mixture onto prepare crust.
Bake 15 - 20 minutes, let cool 20 minutes on a wire rack.

For the Filling:

In another saucepan, melt chocolate morsels, butter and cocoa over low heat, stirring constantly until smooth. Remove from heat and set aside.
Reduce oven temperature to 300°.
In a large mixing bowl, beat cream cheese until creamy, gradually add the sugar, beating well.
Add eggs one at a time, beating just until combined after each addition.
Add sour cream and vanilla, beat until combined and smooth.
Fold chocolate mixture into the cream cheese mixture.
Pour cheesecake batter over brownie layer.
Bake cheesecake for 1½ hours; turn oven off. LEAVE CHEESECAKE IN THE OVEN WITH THE DOOR CLOSED FOR 4 HOURS.
Remove cheesecake from the oven, gently run a knife around the edge of pan.
Cover and refrigerate at least 8 hours, preferably overnight before releasing the sides of the pan.

For the Ganache Topping and Garnish:

In a small saucepan, melt the chocolate, cream, sugar and corn syrup, stirring constantly over low heat until smooth.
Remove the sides, pour ganache topping over the top of the cheesecake letting some of the topping drizzle over the edge.
Top with marshmallows and pecans.

**NEWSLETTER:** Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! Click here for the Newsletter→**CURTAIN CALL NEWSLETTER**

THANKS FOR VISITING♥

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Mississippi Mud Cheesecake