S'mores Cheesecake

5 from 3 reviews

This s'mores cheesecake combines a baked cheesecake with s'mores. It has a graham cracker crust, marshmallow creme cheesecake, chocolate ganache, and toasted mini marshmallows.

Prep Time40

Cook Time1 10

Chilling Time6

Total Time7 50

Servings: slices

Calories: 527kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs fine crumb. 2 sleeves of crackers
2 TBSP Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Marshmallow Creme Cheesecake

32 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
1/2 cup Heavy cream room temperature
7 oz Marshmallow creme a whole jar
1 tsp Pure vanilla extract
4 Large eggs room temperature

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Mini marshmallows

US - Metric

Instructions

Graham Cracker Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
Using a food processor, blend the graham crackers into a fine crumb. Add the brown sugar and melted butter.
2 1/2 cups Graham cracker crumbs, 2 TBSP Brown sugar, 10 TBSP Unsalted butter
Pour crumbs into pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Bake for 11 minutes.

Marshmallow Creme Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Start the hot water for the water bath.
32 oz Cream cheese, 3/4 cup White granulated sugar
Scrape the bowl using a baking rubber spatula. Add in sour cream, heavy cream, marshmallow creme, and vanilla. Mix on medium speed until smooth.
1/2 cup Sour cream, 1/2 cup Heavy cream, 7 oz Marshmallow creme, 1 tsp Pure vanilla extract
Add in the eggs, mix these in on low speed until just combined. Take off the mixer and scrape the bowl.
4 Large eggs
Pour the batter into the crust.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 65-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let it cool for 30 minutes. Then, place springform pan on cooling rack to cool completely.
Wrap the pan in foil and place in the fridge for at least 6 hours or overnight.

Chocolate Ganache

Pour chocolate chips in a bowl. Heat the heavy cream in a small saucepan over medium heat. Heat until steaming.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Pour hot cream over chocolate chips and let sit for 2 minutes before stirring until smooth.
Take the cheesecake out of the pan and remove the parchment paper. Pour chocolate over the cheesecake and smooth it using an offset icing spatula.
Top the cheesecake with mini marshmallows.
Mini marshmallows
Preheat the oven to broil. Place cheesecake on a large cookie sheet on the bottom rack of the oven. Heat for 1-3 minutes until lightly toasted on top. This process goes fast, constantly check on this otherwise it will burn.
Place cheesecake in the fridge for 20 minutes before serving, so it is cold again.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition