Decadent S’mores Cheesecake
A creamy cheesecake layered with crunchy graham cracker crust, chocolate, and toasted marshmallows, bringing the nostalgic taste of campfire nights to your dessert table.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 2 tablespoons 2 tablespoons sugar
For the Cheesecake Filling
- 16 ounces 16 ounces cream cheese, softened
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 0.5 cups ½ cup sour cream
- 1 cups 1 cup semi-sweet chocolate chips (halal-friendly)
For the Topping
- 1 cups 1 cup mini marshmallows
- 0.5 cups ½ cup chocolate sauce
- to taste Additional graham cracker crumbs for garnish Optional
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well moistened.
- Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until golden.
Make the Filling
- In a large bowl, beat the softened cream cheese with sugar until smooth.
- Add in the vanilla extract and mix thoroughly.
- Then, add the eggs one at a time, mixing after each addition.
- Blend in the sour cream followed by the semi-sweet chocolate chips.
Combine and Bake
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for approximately 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Cool and Chill
- Once baked, let the cheesecake cool in the pan for about an hour.
- Then, refrigerate for at least 4 hours or overnight for best results.
Top the Cheesecake
- Once the cheesecake is fully chilled, spread mini marshmallows evenly over the top.
- Use a blowtorch or broil in the oven for a few minutes until the marshmallows are toasted.
- Drizzle with chocolate sauce and sprinkle additional graham cracker crumbs if desired.
Serve
- Slice and serve your Decadent S’mores Cheesecake to family and friends.
Notes
To prevent cracks, bake your cheesecake in a water bath. Store the cheesecake in the refrigerator for up to a week or freeze slices for three months. Thaw overnight before serving.