🍫 S'mores Cheesecake 🍫
Ingredients:
For the Crust:
2 cups crushed graham crackers (about 12–14 sheets)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
¾ cup sour cream
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup semi-sweet chocolate chips, melted
½ cup milk chocolate chips
For the Topping:
2 cups mini marshmallows
½ cup semi-sweet chocolate chips, melted (for drizzling)
½ cup crushed graham crackers (for sprinkling)
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes, then remove and let cool while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, mixing until fully combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the melted chocolate chips until the batter is evenly chocolatey.
Fold in the milk chocolate chips gently to distribute them throughout the batter.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
Add the Marshmallow Topping:
Once the cheesecake has cooled completely, spread the mini marshmallows evenly over the top.
Use a kitchen torch to toast the marshmallows until golden brown and gooey. If you don’t have a torch, place the cheesecake under the broiler for 1–2 minutes, watching closely to avoid burning.
Finish with Chocolate and Graham Crackers:
Drizzle the melted chocolate over the toasted marshmallows using a spoon or piping bag.
Sprinkle the crushed graham crackers on top for added texture and flavor.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to set before slicing and serving.