S’mores Cheesecake

Prep: 35 mins

Cook: 95 mins

Chill: 3 hrs

Total: 5 hrs 10 mins

Servings: 12 servings

Perfectly creamy s’mores cheesecake is topped with a decadent chocolate sauce and toasted marshmallows, and is totally irresistible! It’s your favorite summer campfire treat that you can enjoy all year round.

Ingredients

For the Graham Cracker Crust:

• 18 graham crackers

• 1/3 cup brown sugar

• 1 teaspoon vanilla extract

• 8 tablespoons butter

• 1/2 cup mini marshmallows

• 1/3 cup semisweet chocolate chips

For the Filling:

• 32 ounces cream cheese

• 1 cup sugar

• 3/4 cup heavy cream

• 1/2 cup sour cream

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 2 tablespoons cornstarch

• 2 large eggs

• 1 cup marshmallows

For the Topping:

• 1 cup semisweet chocolate chips

• 1/3 cup heavy cream

• 2 cups mini marshmallows

Steps to Make It

Make the Cheesecake Crust

1. Gather your ingredients for the cheesecake crust.

   

2. Blend together the graham crackers, brown sugar, and vanilla extract in a food processor. Drizzle in the butter after it has been processed to fine crumbs. Pulse a few more times until the butter in completely incorporated.

   

3. Press the graham cracker crumbs into the bottom of a 9-inch spring-form cheesecake pan. Cover the bottom evenly. The crust should be about a quarter of an inch thick. Use a flat glass to distribute the crust evenly. Bake the cheesecake crust at 350 F for five minutes.

   

4. After the crust has cooled, cover the bottom of the crust with miniature marshmallows and chocolate chips.

   

Make the Filling

1. Gather the cheesecake filling ingredients. Make sure all of the ingredients are at room temperature.

   

2. Preheat the oven to 500 F.

3. Beat the cream cheese with the sugar until fluffy.

   

4. Beat in the heavy cream, sour cream, vanilla extract, salt, and corn starch.

   

5. Beat in the eggs one at a time. Be careful not to over beat.

   

6. Microwave the marshmallows for about thirty seconds. Beat the marshmallows into the batter quickly until incorporated.

   

7. Pour the cheesecake into the prepared crust. Spread the top so it is even and smooth.

   

8. Place the cheesecake in the preheated oven. After 5 minutes reduce the heat to 200 F. Bake the cheesecake for 1 1/2 hours or until the cheesecake has reached an internal temperature of 150 F. It will still be a little jiggly, which is fine!

   

9. Allow the cheesecake to cool on the counter for 20 minutes. Then cover in plastic wrap and chill in the refrigerator for at least 2 hours.

   

Add the Topping

1. Gather the ingredients.

   

2. Heat the chocolate chips and heavy cream in a microwave-safe bowl in thirty-second increments, stirring in between until smooth.

   

3. Pour the chocolate over the top of the chilled cheesecake. Then top it with the rest of the marshmallows.

   

4. Place the cheesecake on a sheet pan and place it under the broiler until the marshmallows are just toasted.

   

5. Chill the cheesecake for another hour and then slice and serve!

   

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

• It is essential to have the cheesecake ingredients at room temperature. This will prevent lumps and will make the cheesecake perfectly smooth.
• Contrary to popular belief, you do not have to bake the cheesecake in a water bath. As long as you cook it in the 200 F oven you will have a perfectly cooked cheesecake.

Nutrition Facts
Servings: 12
Amount per serving
Calories	678
% Daily Value*
Total Fat 52g	66%
Saturated Fat 30g	150%
Cholesterol 158mg	53%
Sodium 466mg	20%
Total Carbohydrate 51g	18%
Dietary Fiber 1g	5%
Total Sugars 41g
Protein 8g
Vitamin C 0mg	1%
Calcium 123mg	9%
Iron 1mg	7%
Potassium 235mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.