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S'mores Cheesecake
Deep chocolate cheesecake with a charred marshmallow topping and plenty of graham crackers for real s'mores flavor
Prep Time
4
hours
hours
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
4
hours
hours
55
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
2
cups
graham cracker crumbs
¼
cup
sugar
⅓
cup
unsalted butter
, melted
4
packages of Philly cream cheese
(36 ounces total), room temp
2
cups
sugar
6
eggs
, room temp
1
cup
bittersweet chocolate chips
⅓
cup
dark cocoa powder
⅓
cup
heavy cream
1
teaspoon
vanilla
1
cup
sour cream
, room temp
1 7-
oz
jar marshmallow cream
Graham crackers for garnish
Instructions
Crust
Mix the crumbs with the sugar and butter.
Press into the bottom and part way up the sides of a 9 inch springform pan.
Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
Preheat the oven to 375F.
Melt the 1 cup of chocolate chips in the ⅓ cup of
cream
. Whisk until smooth. Let cool to room temp.
Beat
the
cream
cheese in low speed until smooth.
Add the sugar and continue to
beat
at low speed.
Add the eggs, one at a time, beating well after each.
Remove bowl from mixer and
fold in
the vanilla, sour
cream
, cocoa, and chocolate.
Pour into springform and place it in another, larger pan.
Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the
bain marie
)
Bake for 45 minutes.
Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
Remove from the
bain marie
and to a rack to cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Topping
Remove the cake from the refrigerator.
Carefully slide a knife between the cake and the pan sides to loosen the cake.
Remove the sides of the springform.
Spoon the marshmallow
cream
over the top
Use a propane torch to melt and char the marshmallow
Arrange graham crackers on the top for garnish.
Notes
Time includes resting time and minimum refrigeration time