S’mores Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon (optional)
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1 cup semi-sweet chocolate chips, melted
For the Marshmallow Topping:
2 cups mini marshmallows
1/4 cup marshmallow fluff (optional, for extra gooeyness)
For Garnish:
1/2 cup semi-sweet chocolate chips, melted (for drizzling)
Graham cracker pieces (optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Crust:
In a bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon (if using) until well combined.
Press the mixture firmly into the bottom of the springform pan to form the crust.
Bake for 8-10 minutes, then remove from the oven and let cool.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until combined.
Divide the cheesecake mixture into two equal parts. Stir the melted chocolate into one half of the mixture.
4. Layer the Cheesecake:
Pour the chocolate cheesecake mixture over the cooled graham cracker crust and smooth the top with a spatula.
Pour the plain cheesecake mixture over the chocolate layer and gently spread it out evenly.
5. Bake the Cheesecake:
Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour.
6. Add the Marshmallow Topping:
Once the cheesecake has cooled, preheat the broiler. Spread the mini marshmallows evenly over the top of the cheesecake. If using marshmallow fluff, add dollops of it in between the mini marshmallows.
Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the marshmallows are golden brown and toasted. Be careful not to burn them!
7. Garnish:
Drizzle melted chocolate over the toasted marshmallows and garnish with graham cracker pieces for extra crunch.
8. Chill and Serve:
Let the cheesecake cool completely, then refrigerate for at least 4 hours (or overnight) to set. Slice and serve for a gooey, chocolaty s’mores experience!