Introduction
Decadent S’mores Cheesecake is here to take your dessert game to the next level! This delightful twist on the classic campfire treat is perfect for any gathering, combining the rich creaminess of cheesecake with the nostalgic flavors of s’mores. Imagine a luscious cheesecake infused with mini marshmallows, atop a buttery graham cracker crust, and finished with a toasty marshmallow and chocolate topping. Prepare to wow your taste buds and impress your guests with this irresistible indulgence.
Detailed Ingredients with measures
- For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- For the Cheesecake:
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup mini marshmallows
- For the Topping:
- 1 cup mini marshmallows
- 1/2 cup milk chocolate chips
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours + cooling
- Yield: 12 servings
Directions
1. Preheat your oven to 325°F (165°C) and butter a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter, then press this mixture firmly into the bottom of the pan for a perfect crust.
3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth, then add the vanilla. Mix in the eggs one at a time until just combined.
4. Add the sour cream and heavy cream, continuing to beat until creamy. Fold in the mini marshmallows to create delightful surprises in every bite.
5. Pour the cheesecake filling over your prepared crust and bake in the oven for about 50-60 minutes, or until the center is set.
6. After baking, turn off the oven and leave the door ajar. Allow the cheesecake to cool slowly in the oven to help prevent any cracks.
7. Once the cheesecake has cooled to room temperature, top it with mini marshmallows and milk chocolate chips. Broil for a brief period until the marshmallows are toasty—be sure to watch closely to avoid burning!
8. Finally, chill in the refrigerator for at least 4 hours or preferably overnight before serving to achieve the best results.
Each slice of this indulgent dessert is packed with around 450 calories of gooey goodness. Enjoy this delicious s’mores cheesecake and make every occasion a bit sweeter!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C) and butter a 9-inch springform pan.
2. Prepare the Crust
In a bowl, mix together 1 1/2 cups of crushed graham crackers, 1/4 cup of granulated sugar, and 1/2 cup of melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust.
3. Mix the Cheesecake Filling
In a large mixing bowl, beat 32 ounces of softened cream cheese and 1 cup of granulated sugar until smooth. Then add 1 teaspoon of vanilla extract. Mix in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Add Sour Cream and Heavy Cream
Add 1 cup of sour cream and 1 cup of heavy cream to the cheesecake mix. Continue beating until the mixture is creamy. Gently fold in 1 cup of mini marshmallows to incorporate a delightful surprise in every bite.
5. Pour and Bake
Pour the creamy cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set.
6. Cool in the Oven
After baking, turn off the oven and leave the door ajar. Allow the cheesecake to cool slowly in the oven to help prevent cracking.
7. Add Toppings
Once the cheesecake has cooled to room temperature, top it with 1 cup of mini marshmallows and 1/2 cup of milk chocolate chips. Broil the toppings for a few minutes for a toasty finish—be sure to watch closely to avoid burning.
8. Chill Before Serving
Refrigerate the cheesecake for at least 4 hours or overnight for the best results before serving.
Notes
Storage
Store any leftovers in the refrigerator for up to 5 days.
Serving Suggestions
Serve chilled and enjoy every indulgent bite of this decadent s’mores cheesecake.
Nutrition
Each slice contains roughly 450 calories; indulge responsibly!
Cook Techniques
Crust Preparation
Mix crushed graham crackers with granulated sugar and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a springform pan to create a sturdy crust.
Cheesecake Mixing
In a large bowl, start by beating softened cream cheese and sugar until the mixture is smooth. Gradually incorporate vanilla extract and eggs, mixing just until each egg is combined to avoid overmixing.
Folding in Ingredients
After mixing in the sour cream and heavy cream, gently fold in the mini marshmallows. This technique helps maintain their shape and creates pockets of sweetness in the cheesecake.
Baking the Cheesecake
Pour the cheesecake filling over the crust and bake in a preheated oven at 325°F (165°C) for 50-60 minutes. The center should be set but slightly jiggly for the best texture.
Cooling Properly
Once baked, turn off the oven and leave the door ajar. Allow the cheesecake to cool slowly in the oven to prevent surface cracks, which can compromise the appearance.
Topping and Broiling
After the cheesecake has cooled to room temperature, add mini marshmallows and milk chocolate chips on top. Broil briefly until the marshmallows are golden brown, watching closely to prevent burning.
Chilling the Cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight. This step ensures it firms up properly and flavors meld beautifully.
FAQ
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows, but you may want to cut them into smaller pieces for even distribution.
How can I prevent the cheesecake from cracking?
Cooling the cheesecake slowly in the oven and not overmixing the batter are key steps to prevent cracks.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
What can I substitute for sour cream?
You can use plain Greek yogurt as a substitute for sour cream for a similar texture and taste.
How should I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Conclusion
