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S’mores Cheesecake

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A creamy, decadent cheesecake infused with dark chocolate and marshmallows, nestled in a crunchy graham cracker crust.

Ingredients

Scale
  • 2 1/2 cups Graham Cracker Crumbs (about 18 full sheets, reserve 1/8 cup for topping)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter (melted)
  • 24 oz Cream Cheese (softened and at room temperature)
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 Large Eggs (room temperature)
  • 2 cups Mini Marshmallows (divided: 1 cup for cheesecake filling, 1 cup for topping)
  • 6 oz Chopped Dark Chocolate 60% Cacao Squares (divided: 4 oz for cheesecake filling, 2 oz for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are well-coated and the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 10 minutes in the preheated oven. Once baked, remove it and allow it to cool while you prepare the cheesecake batter.
  3. In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add in the vanilla extract and mix until combined.
  4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This will help keep your cheesecake fluffy and light.
  5. Melt 4 ounces of dark chocolate in the microwave or over a double boiler until smooth. Allow it to cool slightly before folding it into the cream cheese batter. Then, gently fold in 1 cup of mini marshmallows.
  6. Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
  7. Bake the cheesecake for 55–60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for an hour.
  8. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours (or overnight) to set completely.
  9. Melt the remaining 2 ounces of dark chocolate and drizzle it over the top. Scatter the reserved 1 cup of mini marshmallows over the cheesecake.
  10. Release the sides of the springform pan and slice your cheesecake into generous pieces. Serve immediately.

Notes

Allow the cheesecake to chill completely for the best taste and texture. Consider toasting the marshmallows for an authentic s’mores vibe.

Nutrition

Find it online: https://cookingwithmayaa.com/smores-cheesecake-recipe-2/

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