Smores Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan, then line the bottom with parchment if desired.

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar and 1 tsp salt. Add 6 tbs melted butter and stir until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup for even compaction.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Chop 8 oz chocolate finely and place in a heatproof bowl.

Heat 1/2 cup heavy cream (not listed separately — use from pantry) or use the sour cream warmed slightly: pour a small amount of just-boiled water over the chocolate bowl (double boiler) or microwave in 20-second bursts until chocolate is melted and smooth. Stir to combine. Add 2 tsp hot espresso and stir smooth. Set aside to cool slightly.

In a large bowl using a stand mixer fitted with the paddle (or handheld mixer), beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar and beat on low until incorporated, scraping the bowl occasionally so no lumps remain.

Mix in 1 cup sour cream, 1 tsp vanilla extract, 3 tbs unsweetened cocoa powder and 1 tbsp flour until combined. Scrape down sides.

Add eggs one at a time (3 whole eggs then 1 yolk), mixing on low speed just until incorporated after each addition. Do not overmix; keep speed low to avoid incorporating air.

With mixer on low, pour the cooled melted chocolate into the cream cheese mixture and mix until uniform and glossy. Scrape the bowl and ensure batter is smooth.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan (water bath) to ensure even baking and prevent cracks.

Bake at 325°F (160°C) for 55–70 minutes until the edges are set and the center still jiggles slightly when shaken. Start checking at 50 minutes. If the top is browning too fast, tent loosely with foil.

Turn off oven and crack the oven door. Let cheesecake cool in the oven for 1 hour to further prevent cracking. Then remove the cheesecake from the water bath and cool on a rack to room temperature.

Refrigerate the cheesecake at least 6 hours or preferably overnight until fully set.

About 1 hour before serving (or same day if cooled), make the graham tuile batter: in a small bowl combine 1/2 cup finely crushed graham (or graham cracker sheets pulverized), 2 tbs flour, 2 tbs powdered sugar and 1/4 tsp salt.

Stir in 2 tbs melted butter and 1 lightly beaten egg white until the batter is smooth and spreadable. If too thick, add 1/2 tsp water; if too thin, add a pinch more graham crumbs.

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment. Spoon small tablespoons of batter (or spread thin long rectangles) and quickly use the back of the spoon to spread batter very thin (about 1–2 mm) into desired tuile shapes. Work quickly as batter sets.

Bake 6–8 minutes until edges are deep golden brown. Remove from oven and immediately lift tuiles with a thin spatula and drape over a rolling pin or bottle to shape into curved tuiles. Let cool until crisp.

Reserve a few extra graham crumbs for sprinkling over finished cheesecake if desired.

When ready to serve, remove chilled cheesecake from springform pan and transfer to serving plate. If desired, warm 1/2 cup chocolate ganache or melted chocolate and drizzle lightly over the top for extra chocolate.

Arrange large marshmallows evenly over the top of the cheesecake where you want the toasted topping. Using a culinary blowtorch, toast the marshmallows evenly until golden brown and caramelized on the surface. Rotate the torch to avoid burning. If you don't have a torch, place the cheesecake under a preheated broiler for 30–60 seconds and watch closely until toasted — use a cookie sheet to protect the cheesecake and do this quickly.

If you prefer a marshmallow spread, melt marshmallows with 2 tbs water in a small saucepan or microwave until smooth, then spread and torch briefly to brown.

Garnish with graham tuile pieces, sprinkle reserved graham crumbs, and finish with extra chocolate drizzle if using.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) to get neat slices. Serve chilled or at cool room temperature.