S'more Cheesecake Recipe
Chocolate Graham Crust | Torched Marshmallow | Chocolate Glaze
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Ingredients
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Crust, Filling, and Topping
Method
Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow to cool.
- 2
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the sour cream and vanilla extract, mixing well. Incorporate the eggs one at a time, mixing just until combined after each addition.
- 3
Combine and Bake
Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 4
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
- 5
Torch the Marshmallows
Once chilled, preheat a kitchen torch. Spread the mini marshmallows evenly over the top of the cheesecake. Use the torch to toast the marshmallows until golden brown.
- 6
Prepare the Chocolate Glaze
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow to cool slightly.
- 7
Finish the Cheesecake
Drizzle the chocolate glaze over the toasted marshmallows. Allow the glaze to set for a few minutes before slicing and serving.