Smores Cheesecake
Smores Cheesecake Recipes
Ingredients
For the Crust
- 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
For the Filling
- 24 oz cream cheese, room temperature
- 1 cup (207g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 1 cup (230g) sour cream
- 1/2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups (78g) mini marshmallows
- 3 oz (about ½ cup) semi-sweet chocolate chips
- 5 tbsp (75ml) heavy whipping cream
Topping
- 45–50 large marshmallows, for topping
- 3 oz (about ½ cup) semi-sweet chocolate chips
- 5 tbsp (75ml) heavy whipping cream
- Graham cracker crumbs
Instructions
- Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
- Make the Cheesecake
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
- Pour the mini marshmallows into the bottom of the crust.
- Add the chocolate chips and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth. Pour the chocolate mixture evenly over the marshmallows.
- Pour the cheesecake batter evenly over the marshmallows and chocolate. To help the marshmallows and chocolate not move around and adjust too much, spoon the batter evenly over the top.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 20-30 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
source: https://www.lifeloveandsugar.com/smores-cheesecake/
