A decadent cheesecake recipe based on the traditional campfire treat, S'Mores! The graham cracker crust filled with chocolate chips, marshmallows and smooth cream cheese filling then topped with chocolate fudge and toasted marshmallows will surely bring back childhood memories! Here is an easy dessert recipe for S’Mores Cheesecake.
1 and 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
3/4 cup mini chocolate chips
1 cup marshmallows
4 8oz packs of cream cheese, softened
1/2 cup sour cream
3/4 cup heavy cream
3/4 cup white granulated sugar
2 Tbsp cornstarch
2 tsp vanilla extract
10 oz hot fudge topping, warmed
2 cups marshmallows
Preheat the oven to 325°F. Lightly grease a 9-inch spring form with cooking spray. Wrap the outside of the spring form in heavy duty aluminum foil from bottom up to the sides to make it water proof. Prepare a roasting pan that is big enough to accommodate the spring form.
Mix together graham cracker crumbs, melted butter, vanilla extract and brown sugar in a bowl until well combined.
Press crumb mixture evenly in the bottom and half way up the sides of the prepared spring form. Spread an even layer of mini chocolate chips and marshmallows on top of the crumb mixture.
Using an electric mixer on medium-high speed, beat cream cheese until smooth and fluffy. Scrape sides and bottom of the mixing bowl then add cornstarch and sugar, and beat again until combined. Beat in eggs until well incorporated. Add sour cream, vanilla extract, and heavy cream and beat until all smooth. Transfer batter into the prepared spring form and spread in evenly.
Place the roasting pan into the oven and place cheesecake spring form inside. Carefully add hot water to the roasting pan, about half way up the side of the spring form.
Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest inside the oven for 10 minutes before taking it out. Let tit cool completely on the counter, about an hour.
Turn on the oven broiler. Pour warm hot fudge all over the top of the cheesecake and spread marshmallows evenly.
Return cheesecake back in the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Keep an eye on the marshmallows as they toast very quickly. Take out the cheesecake once marshmallows are lightly browned. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours before serving.