Take the nostalgic flavors of classic s’mores to the next level with this rich and creamy S’mores Cheesecake. With a buttery graham cracker crust, luscious marshmallow-infused cheesecake, and a decadent chocolate ganache topping, this dessert is pure indulgence. Topped with toasted jumbo marshmallows, it’s the perfect treat for any occasion, offering a delightful blend of textures and flavors that will transport you straight to the campfire.
Ingredients:
Crust:
- 1 1/2 cups (213 grams) of finely ground graham cracker crumbs, equivalent to roughly 14 full-sized sheets.
- 1/3 cup (66 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Marshmallow Cheesecake:
- 32 ounces (908 grams) of cream cheese, brought to room temperature for easier mixing.
- 1 cup (198 grams) granulated sugar
- 2/3 cup (151 grams) sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (43 grams) mini marshmallows
- 1/2 cup (90 grams) mini chocolate chips
Ganache:
- 1 cup (170 grams) of chocolate chips or finely chopped milk chocolate.
- 3/4 cup (170 grams) heavy cream
Topping:
- Additional jumbo marshmallows for toasting
Instructions:
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter. Continue mixing until the crumbs are evenly coated and resemble a coarse, sandy texture. Press the mixture firmly into the bottom of the prepared springform pan, ensuring it forms a smooth, even layer. Bake for 8-10 minutes, then remove from the oven and let it cool completely.
- Make the Marshmallow Cheesecake: In a large bowl, beat the cream cheese and sugar together using a hand mixer or stand mixer until smooth and creamy. Add the sour cream, vanilla extract, and salt, mixing until well combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Gently fold in the mini marshmallows and mini chocolate chips. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Position the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set. Once the baking time is complete, turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven for 1 hour. Afterward, remove it from the water bath and refrigerate for at least 6 hours, or preferably overnight, to set fully.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Take the mixture off the heat and pour it over the chocolate chips in a heatproof bowl. Allow it to sit for 2 minutes, then whisk until the mixture is smooth and fully combined. Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Allow the ganache to set for 15-20 minutes.
- Add the Toasted Marshmallows: Arrange jumbo marshmallows on top of the cheesecake. Toast them using a kitchen torch until golden brown and gooey. Alternatively, place the marshmallows under a broiler for 1-2 minutes, watching closely to prevent burning.
- Serve: Slice and serve the cheesecake chilled or at room temperature. Each slice promises the perfect combination of creamy, chocolaty, and toasted marshmallow flavors.
Conclusion:
This Decadent S’mores Cheesecake is the ultimate dessert for lovers of rich, indulgent treats. The buttery graham cracker crust, velvety marshmallow cheesecake, smooth chocolate ganache, and toasted marshmallow topping combine to create a masterpiece that’s as stunning as it is delicious. Perfect for celebrations or any time you want to impress, this dessert will quickly become a favorite among friends and family.