Hershey's® Cheesecake Topped with Housemade Marshmallow and Honey Maid® Graham Crackers. (1550 cal)

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper for easy removal.

Preheat & prepare pan

In a medium bowl combine 2 cups Honey Maid graham cracker crumbs, 2 tbs granulated sugar and 1/8 tsp fine salt. Pour in 6 tbs melted unsalted butter and stir until mixture resembles wet sand and holds together when pressed.

Mix crust

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the back of a measuring cup. Bake 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Leave the oven on.

Form and bake crust

Reduce oven temperature to 300°F (150°C). In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 3 cups room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Beat cream cheese

With the mixer on low, add 1 cup granulated sugar and 2 tbs all-purpose flour. Mix until incorporated and smooth, about 30–45 seconds. Scrape down bowl.

Add sugar & dry ingredient

Add 3 large eggs one at a time, mixing on low and scraping the bowl between each addition. Mix just until each egg is incorporated; avoid overbeating to minimize air in the batter.

Incorporate eggs

Add 1 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract and 1/4 tsp fine salt. Mix on low-high until smooth and homogenous, about 20–30 seconds. Scrape the bowl and smooth the top of the batter.

Finish filling

Pour the filling into the cooled crust and smooth the top. Place the springform pan into a roasting pan large enough to hold it. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform (this water bath helps prevent cracks). Carefully place in the oven and bake 50–60 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan.

Bake in a water bath

Turn the oven off, crack the oven door and let the cheesecake cool inside for 1 hour to prevent sudden temperature change. After 1 hour, remove the cheesecake from the water bath, discard the water, and cool completely on a wire rack for 30 minutes. Then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set and chilled.

Cool & chill

When the cheesecake is chilled and you are ready to top, sprinkle 2.5 tsp unflavored gelatin over 1/4 cup cold water in a small bowl and let sit to bloom for 5–10 minutes.

Bloom gelatin

In a small saucepan combine 1 cup granulated sugar, 1/2 cup light corn syrup and 1/4 cup water. Stir to dissolve sugar, then bring to a rolling boil over medium-high heat without stirring. If you have a candy thermometer, boil until syrup reaches 240°F (soft-ball stage). If not, boil 3–4 minutes until thick and bubbly. Remove from heat.

Cook sugar syrup

Carefully pour the hot syrup into the bowl with the bloomed gelatin. Add 1 tbsp honey, 1/8 tsp kosher salt and 1 tsp vanilla extract. Using a stand mixer fitted with the whisk attachment (or a hand mixer), beat on low for 20 seconds to combine, then increase to high and whip until the mixture becomes thick, glossy and forms stiff, marshmallow-like peaks — about 6–8 minutes.

Combine syrup and gelatin

Dust a work surface and your spatula lightly with 2 tbs powdered sugar to prevent sticking. When the marshmallow is glossy and spreadable, immediately proceed to top the cheesecake.

Prepare to spread

Remove the chilled cheesecake from the refrigerator and release the springform ring if desired (you can leave it on for easier spreading). Using an offset spatula, spread the housemade marshmallow evenly over the top of the cheesecake to the edges. Create peaks and swirls for a toasted appearance if you like.

Spread marshmallow on cheesecake

Using a culinary kitchen torch, carefully brown the marshmallow topping in even strokes until golden and slightly charred in spots, about 30–90 seconds depending on torch intensity. Move the torch continuously to avoid burning any spot. If you do not have a torch, place the cheesecake under a preheated broiler for 30–60 seconds, watching very closely.

Toast marshmallow

While toasting, break 8 whole Honey Maid graham crackers into large pieces and pulse a few times in a food processor or place in a zip bag and crush to make about 1/2 cup extra crumbs and some larger chunks. In a small microwave-safe bowl, combine 1 cup chopped Hershey's milk chocolate and 2 tbs butter. Microwave in 20-second bursts, stirring between bursts, until smooth. Alternatively melt over a double boiler. Let the chocolate cool slightly but remain pourable.

Prepare graham crunch and chocolate drizzle

Sprinkle the reserved 1/2 cup graham crumbs and the larger graham pieces over the toasted marshmallow layer. Drizzle the melted Hershey's chocolate over the top in a decorative pattern. Finish with a light pinch (about 1/8 tsp) of coarse sea salt if desired to balance the sweetness. Return the cake to the refrigerator for 10–15 minutes to let the chocolate set slightly.

Garnish cheesecake

To get clean slices, run a sharp knife under hot water, dry it, and then slice the cheesecake, wiping the knife between cuts. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.

Slice and serve

Honey Maid graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Fine salt

Cream cheese, room temperature

Sour cream

Heavy cream

All-purpose flour

Large eggs

Vanilla extract

Light corn syrup

Water (for syrup)

Unflavored gelatin

Cold water (for blooming gelatin)

Honey

Kosher salt

Powdered sugar (for dusting/working surface)

Honey Maid graham crackers, whole

Reserved graham cracker crumbs (for sprinkle)

Hershey's milk chocolate, chopped

Unsalted butter (for chocolate drizzle)

Coarse sea salt (optional)

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