S’mores Cheesecake

For my husband’s birthday, I asked him what he wanted. The one thing he said he wanted was a cheesecake and when I suggested a S’mores cheesecake, he got very excited. It was very cute, so I knew I had to make it for him. It looks daunting, especially making marshmallows, but it is actually very easy if you have the time.

Here is what you need: cream cheese (full fat – sorry, but it’s worth it), graham crackers, butter, cinnamon, sugar (not pictured, my bad), sour cream, eggs, chocolate chips, and vanilla extract. One of the most important things to do when making cheesecake is to make sure the ingredients are at room temperature. About an hour before you make it, take the eggs, sour cream, and cream cheese out of the refrigerator and just set them on the counter. It will make your cheesecake smoother and creamier.

For the crust and the cheesecake:

3 large eggs, room temperature

1 12 oz. bag semi-sweet chocolate chips

5 tablespoons butter, melted

1 1/2 cup graham crackers

1 cup, plus 2 tablespoons sugar, divided

1 teaspoon ground cinnamon

3 8 oz. packages cream cheese, room temperature

1 cup sour cream, room temperature

1 1/2 teaspoons vanilla extract

For the marshmallows:

3/4 cup sugar

1/4 teaspoon cream of tartar

3 egg whites

The first thing you want to do is preheat your oven to 350°F. In a food processor's bowl, combine the graham cracker crumbs, cinnamon, and 1 tablespoon of the sugar; pulse until finely ground. Add the melted butter, pulse, then press the mixture into the bottom and up the sides of a springform pan. Start pressing the graham cracker mixture down right away using the bottom of a flat cup or glass. Put in the preheated oven for about ten min. Remove from the oven and allow to cool completely.

While the crust is baking, melt the remaining 2 tablespoons of sugar with the chocolate chips over low heat. Stir constantly until smooth. Let cool slightly.

Beat the cream cheese until fluffy. Add the sugar, melted chocolat, eggs, sour cream and vanilla. Beat well.

Pour the batter into the crust and bake at 350 degrees F for 50 minutes. After 5055 minutes, check the cake by inserting a toothpick. If it comes out clean, then the cake is done. Remove and place on a wire rack. Let it cool completely.

Now it is time to make the marshmallows. First, whip the egg whites with the sugar, and salt. Then add the cream tartar and mix well. Once everything is mixed together, remove the bowl from the mixer and fold in the marshmallow fluff or piping bag.

Pipe the mixture onto parchment paper, about 2 inches apart. Turn on your broiler and brown the marshmallows on high heat for about 3 minutes. Make sure not to burn them. Once they are golden brown, remove them from the oven and let them cool.

To assemble the cheesecake, run a knife around the edge of the springform pan. Place the cheesecake on a plate and spoon the chocolate mixture over it. Garnish with mini marshmallows. Serve immediately. Enjoy!

My husband loved this cheesecake and I hope you all love it too.

Happy baking!