S'mores Cheesecake (It's as good as you think)

A fun and delicious recipe that combines two of my favorite things.

Kyra Sage posted in Baking
1y ago
11K

Hi everyone,

Happy Friday! Today I thought I would share with you a recipe that not only I love, but that my friends and family love and hopefully yours will too.

S'mores Cheesecake

A decadent, delicious dessert that perfectly combines s'mores and cheesecake

Total time6h 25min
MealDessert

Ingredients

  • Crust:
  • 1 1/2 cups of graham cracker crumbs
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of melted unsalted butter
  • 3/4 cup of mini chocolate morsels
  • 1 cup of marshmallows
  • Cheesecake:
  • 4, 8 ounce packs of softened cream cheese
  • 1/2 cup of sour cream
  • 2 eggs
  • 3/4 cup of heavy cream
  • 3/4 cup of white granulated sugar
  • 2 tablespoons of corn starch
  • 2 teaspoons of vanilla extract
  • Topping:
  • 10 ounces of warmed hot fudge topping
  • 2 cups of marshmallows

Instructions

  1. The first thing you want to do is preheat your oven to 325 degrees Fahrenheit. After you've done that, grease your 9 inch spring form pan.
  2. In a medium bowl, add your graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix until well combined.
  3. Spread the crumb mixture in the bottom of your spring form pan and halfway up the sides.
  4. Evenly spread the mini chocolate morsels and marshmallows across the bottom.
  5. In a large bowl beat the cream cheese on medium high until it's smooth and fluffy. Then scrape the sides and bottom of the bowl and beat for another minute.
  6. Add in the corn starch and sugar and mix.
  7. Add the eggs and beat until well incorporated.
  8. Add the sour cream, vanilla extract and heavy cream and mix, making sure it's well combined.
  9. Pour over the crust and spread evenly.
  10. Place your spring form into a roasting pan and add water to the pan, about halfway up the side. If you want some extra protection for your cheesecake you can wrap the spring form in foil.
  11. Bake for 90-95 minutes. Then turn off the oven and open the door halfway. Let it rest for about 10 minutes then take out of the oven.
  12. Let rest on the counter for about 10 minutes then run a knife between the spring form and the cheesecake to separate the two.
  13. Let the cheesecake cool for 1 hour.
  14. Turn on your oven broiler.
  15. Spread the warm hot fudge sauce over the top of the cheesecake and spread the marshmallows evenly over that.
  16. Place cheesecake under broiler for about 30-35 seconds so the marshmallows toast. You can also do this with a torch.
  17. Cool cheesecake completely, gently cover and refrigerate for at least 4 hours.
  18. Serve and enjoy!

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