What a better way to serve this S’mores Cheesecake than with a bonfire roarin’ & cracklin’ in the background! The wonderful combinations of thick, succulent, and creamy cheesecake filling, toasted marshmallows, and graham cracker crust topped with chocolate fudge is totally to die for and the perfect summer evening dessert under the night sky filled with stars! Every bite of this cheesecake is guaranteed to make ya want S’more.
Ingredients
Crust
- 1½ cups graham cracker crumbs (crumbled)
- ½ cup brown sugar
- 5 tbsp unsalted butter (melted)
- ¾ cup mini chocolate chips
- 1 cup mini marshmallows
Topping
- 10 oz hot fudge topping (warmed)
- 2 cups mini marshmallows
Cheesecake Filling
- 4 (8 oz) pkgs cream cheese (room temperature)
- 3 lg eggs
- ¾ cup heavy cream
- ¾ cup granulated sugar
- 2 tbsp corn starch
- 2 tsp vanilla extract
How to Make It
- Preheat oven to 325 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside. Then wrap 2 layers of aluminum foil on bottom and sides of spring form pans; set aside. To make Crust
- In a food processor, pulse graham cracker crumbs and brown sugar till finely crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Evenly sprinkle mini chocolate chips and mini marshmallows over crust; set aside. To make Cheesecake Filling
- In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add corn starch and beat till incorporated. Add eggs (one at a time) and beat well after each addition. Add vanilla extract and heavy cream; beat well. Pour and spread onto crust. Arrange spring form pan into a large roasting pan and put in oven. Pour hot water into roasting pan about half way up sides of spring form pan.
- Bake for in oven 1½ hours. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
- Turn on broiler in oven. Spread warm hot fudge over top of cheesecake and spread marshmallows evenly on top. Place cheesecake back in center of oven (under broiler). Let marshmallow toast till lightly browned. Remove from broiler and let cheesecake cool completely. Cover and refrigerate for at least 8 hours or overnight. Hint
- If you don’t have a broiler, you can use butane torch to brown marshmallows. Or you can turn oven heat as high as you can get it to go and put cheesecake in oven to brown marshmallows on top.
