S’mores cheesecake? Yes please

Hi everyone,

This week I’m back with another baking post. And more specifically, s’mores cheesecake. Back in May my sister had a birthday and as she loves cheesecake, my mom whipped up this amazing s’mores cheesecake. I’m pretty sure this recipe is from Facebook, but either way I’m happy it exists and I’ve filed it under definitely make again.

What you need:

Crust:

1 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 morsels

1 cup marshmallows

Cheesecake:

4 8oz packs of softened cream cheese

1/2 cup sour cream

2 eggs

3/4 cup heavy cream

3/4 cup white granulated sugar

2 Tbsp corn starch

2 tsp vanilla extract

Topping:

10 oz warmed hot fudge topping

2 cups marshmallows

What you do:

Step 1: Preheat oven to 325 degrees Fahrenheit, then grease a 9 inch spring form pan. You will also need a large roasting pan, much like one you would use to roast a turkey. It doesn’t have to be disposable, but I prefer to use those. Much easier.

Step 2: In a bowl mix graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Make sure to mix very well.

Step 3: Spread the crumb mixture in the bottom of the spring form pan and halfway up the sides.

Step 4: Evenly spread the mini chocolate morsels and marshmallows over the bottom.

Step 5: In a bowl beat the cream cheese on medium-high speed until it’s smooth and fluffy. Scrape the bottom and sides of the bowl and beat for another minute.

Step 6: Add and mix corn starch and sugar until well combined.

Step 7: Beat in eggs until well incorporated.

Step 8: Add sour cream, vanilla extract, and heavy cream. Beat until well mixed.

Step 9: Put batter into spring form pan and spread evenly. As a tip, if you aren’t sure your spring form will hold up once you add the water to the roasting pan you can wrap the spring form in heavy duty aluminum foil. And make sure you do it from the bottom up the sides.

Step 10: Place roasting pan in the oven and put spring form pan inside. Then, carefully add water about half way up the side of the spring form.

Step 11: Bake cheesecake for 90-95 minutes. Then turn off the oven and open the oven door half way. Let it rest for about 10 minutes and take it out of the oven.

Step 12: Let the cheesecake rest on the counter for 10 minutes, then gently run a butter knife between the spring form and the cheesecake to carefully separate it. You can leave the cheesecake in the pan until you are ready to serve it.

Step 13: Let cheesecake cool for one hour.

Step 14: Turn on the broiler in the oven.

Step 15: Spread the warm hot fudge over the top of the cheesecake and spread the marshmallows evenly on top.

Step 16: Place cheesecake back in the oven under the broiler and let the marshmallows toast. This will only take 30-35 seconds. Make sure to watch the marshmallows and take it out once they have been lightly browned. Or you could forgo the oven completely and just torch the marshmallows which is way more fun :).

Step 17:Cool cheesecake completely, cover gently and refrigerate for at least 4 hours. This is incredibly important, if you don’t cool it completely it will fall apart and the marshmallows will be too sticky when you go to slice it.

When it was all said and done, this is what it looked like:

SSC1

I love cheesecake and this is probably one of the best ones I’ve had. The s’mores flavor, the chocolate morsels in the crust, it was all very good.

If any of you do recreate this tweet me or tag me on Instagram and use #BakingwithKyra because I’d love to see it. And as always my links will be down below.

Until next time, enjoy the cheesecake and have fun baking :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

 

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