Smores Cheesecake
This indulgent Smores Cheesecake combines the rich flavors of classic campfire smores with creamy cheesecake. Featuring a graham cracker crust, luscious chocolate filling, and gooey toasted marshmallows, its the perfect dessert for any gathering!
Ingredients:
For the Crust:
2 1/4 cups 302g graham cracker crumbs
5 tbsp 65g sugar
1/8 tsp salt 蓼
10 tbsp 140g unsalted butter, melted 杻
For the Filling:
24 oz cream cheese, room temperature 燎
1 cup 207g sugar
3/4 cup 85g unsweetened cocoa powder
1 cup 230g sour cream
1/2 tsp vanilla extract
4 large eggs 讀
1 1/2 cups 78g mini marshmallows
3 oz about 1/2 cup semi-sweet chocolate chips
5 tbsp 75ml heavy whipping cream 拏
Topping:
4550 large marshmallows
3 oz about 1/2 cup semi-sweet chocolate chips
5 tbsp 75ml heavy whipping cream 拏
Graham cracker crumbs
Instructions:
Make the Crust:
1 Preheat oven to 325F 163C. Line a 9-inch springform pan with parchment paper and grease the sides.
2 Mix the graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the pans bottom and sides.
3 Bake for 10 minutes, then set aside to cool. Prepare the pan with aluminum foil for a water bath.
Make the Cheesecake:
1 Reduce oven temperature to 300F 148C.
2 Beat cream cheese, sugar, and cocoa powder on low speed until smooth.
3 Mix in sour cream and vanilla, followed by eggs one at a time.
4 Pour mini marshmallows into the crust.
5 Heat chocolate chips and whipping cream, stirring until smooth. Pour over marshmallows.
6 Add the cheesecake batter evenly over the marshmallows and chocolate.
7 Set the springform pan in a larger pan, filling halfway up the sides with warm water.
8 Bake for 1 hour 20-30 minutes. Leave in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes to cool.
Add the Topping:
1 Once chilled, remove cheesecake from the pan and set on a baking sheet.
2 Place large marshmallows on top, leaving space around the edges. Bake at 5-10 minutes on convection until puffy. Broil for 2-3 minutes until golden.
3 Heat chocolate chips and whipping cream, stirring until smooth, and drizzle over the marshmallows. Sprinkle with graham cracker crumbs.
Enjoy slightly warm for that gooey smores feel or serve cold from the fridge!
Storage:
Cover and refrigerate. Best enjoyed within 4-5 days.
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