S’mores Cheesecake
Enjoy all the beloved flavors of a classic s’more in this indulgent S’mores Cheesecake! With a graham cracker crust, marshmallow cheesecake filling, smooth chocolate ganache, and toasted marshmallow topping, it’s the ultimate treat for s’mores lovers.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
For the Marshmallow Cheesecake:
32 oz cream cheese, room temperature
1 cup granulated sugar
2/3 cup sour cream, room temperature
2 tsp vanilla extract
1/4 tsp salt
4 large eggs, room temperature
1 cup miniature marshmallows
1/2 cup miniature chocolate chips
For the Ganache:
1 cup chocolate chips or chopped milk chocolate
3/4 cup heavy cream 
Additional jumbo marshmallows for toasting
Instructions:
Prepare the Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter, pressing the mixture into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then reduce oven temperature to 325°F (163°C).
Make the Cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and salt, mixing until combined. Gradually add eggs, mixing gently to avoid overbeating. Fold in miniature marshmallows and chocolate chips.
Prepare the Pan: Wrap the springform pan with aluminum foil or place it in a larger pan. Pour cheesecake batter over the crust.
Bake the Cheesecake: Place the springform pan inside a larger pan filled with hot water, reaching halfway up the sides. Bake at 325°F for 70 minutes, until edges are set but the center jiggles slightly. Cool in the warm oven for 30 minutes, then at room temperature for 1 hour before refrigerating for at least 4 hours.
Make the Ganache: Once chilled, melt chocolate and cream together until smooth. Pour ganache over the cheesecake, spreading to edges.
Toast Marshmallows: Top the cheesecake with jumbo marshmallows, then use a kitchen torch or broiler to toast until golden. Drizzle with remaining ganache if desired. Refrigerate for 30 minutes to set before serving.
