š„ Sāmores Cheesecake š°
Ingredients
For the Crust:
2 cups graham cracker crumbs (about 16 full sheets)
Ā¼ cup granulated sugar
Ā½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 cup sour cream (or Greek yogurt)
3 large eggs, at room temperature
1 tsp pure vanilla extract
Ā½ cup semi-sweet chocolate chips, melted and slightly cooled
For the Topping:
1 Ā½ cups mini marshmallows
2 oz milk chocolate, chopped (or chocolate chips)
2-3 graham cracker sheets, broken into small pieces
Instructions
Preheat and Prep:
Preheat your oven to 325Ā°F (160Ā°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing until just combined. Stir in the melted chocolate until fully incorporated.
Bake the Cheesecake:
Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill:
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Add the Toppings:
Once the cheesecake is fully chilled, remove it from the pan. Sprinkle the mini marshmallows evenly over the top. Use a kitchen torch to toast the marshmallows until golden brown. Scatter the chopped chocolate and graham cracker pieces over the top for the finishing touch.
Serve and Enjoy:
Slice and serve this dreamy Sāmores Cheesecake chilled. Store any leftovers in the refrigerator for up to 3 days.
Prep Time: 20 minutes | Baking Time: 50-60 minutes | Chilling Time: 4+ hours
Servings: 12