S'MORES CHEESECAKE
INGREDIENTS
Crust
1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated sugar
Cheesecake Filling
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract
Chocolate Ganache
¾ cup heavy cream
6 oz semi-sweet chocolate, finely chopped
Topping
Toasted marshmallows (mini or regular size)
Extra graham cracker crumbs for sprinkling
---
INSTRUCTIONS
1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan to form an even crust. Bake for 8 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing until combined.
4. Add eggs one at a time, beating gently after each addition. Do not overmix.
5. Pour the cheesecake batter over the crust and smooth the top. Bake for 50–60 minutes, until edges are set but the center still has a slight wobble.
6. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
7. Remove cheesecake and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. To make the ganache, heat the heavy cream until steaming (not boiling). Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth.
9. Pour the ganache over the chilled cheesecake, allowing it to drip over the sides.
10. Top with a generous pile of toasted marshmallows and sprinkle extra graham cracker crumbs around for decoration.