Thank goodness for my manners! I took my first bite just to be polite and it was like a flavor explosion for my taste buds. I couldn’t believe it—it was eating cheesecake and loving it. And not just any cheesecake either. It was S’mores cheesecake which I’m not convinced is the best dessert out there.

Not long after the shower I couldn’t get that delicious dessert out of my head and decided to make it for my family. This recipe is a dead ringer for the one I tried at day. Creamy cheesecake topped with thick chocolate ganache and all the s’mores fixings. SO GOOD!

 

Ingredients:

Crust:

1 ½ cups graham cracker crumbs

½ cup brown sugar

1 tsp vanilla extract

5 Tbsp melted unsalted butter

¾ cup mini chocolate morsels

1 cup marshmallows

Cheesecake:

4 8oz packs of cream cheese, softened

½ cup sour cream

2 eggs

¾ cup heavy cream

¾ cup white granulated sugar

2 Tbsp corn starch

2 tsp vanilla extract

Topping:

10 oz hot fudge topping, warmed

2 cups marshmallows

 

Directions:

Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)

In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.

Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.

Spread mini chocolate morsels and marshmallows over the bottom, evenly.

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.

Add corn starch and sugar and mix until combined.

Beat in eggs until well incorporated.

Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.

Transfer batter into the spring form and spread in evenly.

Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add 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 for 10 minutes and take it out of the oven.

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Cool cheesecake for an hour.

Turn on the broiler in the oven.

Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.

Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because 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.`

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Quick tip: If you’re not sure your spring form pan will keep out the water from the roasting pan wrap the bottom with aluminum foil and cover to just over the water level in the roasting pan.

Photo attribution courtesy of: Hugs and Cookies.

Recipe courtesy of: Will Cook for Smiles.