S'mores Cheesecake (Print Version)
# Ingredients:
01 -
3/4 cup mini chocolate chips.
02 -
1 cup marshmallows.
03 -
1 teaspoon vanilla extract.
04 -
1 1/2 cups graham cracker crumbs.
05 -
5 tablespoons unsalted butter, melted.
06 -
1/2 cup brown sugar.
07 -
3/4 cup heavy cream.
08 -
3/4 cup white sugar.
09 -
2 tablespoons cornstarch.
10 -
2 teaspoons vanilla extract.
11 -
2 eggs.
12 -
10 ounces hot fudge sauce, warmed.
13 -
2 cups marshmallows.
14 -
1/2 cup sour cream.
15 -
32 ounces cream cheese, softened.
# Instructions:
01 -
Set your oven to 325°F to warm up.
02 -
Coat a 9-inch springform pan lightly with grease.
03 -
Combine the graham crumbs with melted butter, vanilla, and brown sugar.
04 -
Spread the mixture into the bottom and edges of the pan.
05 -
Sprinkle marshmallows and chocolate chips evenly over the crust.
06 -
Whip cream cheese until light, mix in sugar and cornstarch, beat in eggs separately, then add heavy cream, vanilla, and sour cream.
07 -
Pour the cheesecake mixture over the prepared crust layer.
08 -
Set the cheesecake in a water bath and bake for 90-95 minutes.
09 -
Switch off the oven, crack open the door, let cool for 10 minutes inside, then rest for another 10 minutes on the counter, loosen edges with a knife, and refrigerate for an hour.
10 -
Turn on the broiler, drizzle fudge on top, add marshmallows, and toast for about 30 seconds.
11 -
Let it cool entirely and refrigerate for at least 4 hours.
# Notes:
01 -
Using a water bath gives a smooth texture. Skip testing the center with a knife. Cool in stages to avoid cracks. You can prepare this dessert 2–3 days ahead; just finish the toppings last.