It might be chilly outside, but this S’mores Cheesecake is loaded with chocolate, marshmallow and graham crackers…and it’s sure to remind you of a summer campfire!
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For me, roadtrips always meant fun. Roadtrips meant going on vacation or perhaps going up to visit my grandparents in upstate South Carolina. Roadtrips also meant fun games in the car. I’m not talking about “I Spy” or the License Plate Game. I’m talking logic games. Yes, those books full of logic puzzles where you have to sort out who did what. I used to love those puzzles!
They’d give you a list of statements like: (1) David likes coffee cakes. (2) The person standing in the kitchen ate the coffee cake. (3) David is standing in the kitchen. Who ate the coffee cake? Ok, maybe that’s a bit of an easy example, but the point remains that I love those logic games. (And for the record, we can’t definitively say that David ate the blueberry coffee cake in the example above…although we all know he did!)
And you know what’s funny? When I first moved to Atlanta, I taught LSAT prep courses as a way to make a bit of extra spending money. And there was a whole section of that LSAT prep course dedicated to logic puzzles. It totally reminded me of the hours I would spend working on those books somewhere on I-26W between Charleston, SC and Belton, SC…all the while watching to make sure my sister didn’t encroach into my half of the backseat.
Speaking of my sister and logic, we need to talk about cheesecake. As a kid, I hated cheesecake. I think this was partly because I thought it was cake with cheese in it. I like cake. I like cheese. But the thought of cheese in a cake didn’t appeal to me. That’s childhood logic at its best right there! Similarly, my sister loved cheesecake. And since my sister had cooties, I decided that cheesecake must also have cooties. Another excellent example of childhood logic at its finest!
While I spent my formative years actively avoiding cheesecake, I’ve more than made up for that mistake as an adult. Take this S’mores Cheesecake for example. I would happily eat a slice of S’mores Cheesecake for dessert every.single.night. Of course, I’d have to start working out 7 days a week to justify that one, so maybe I’ll just save slices of S’mores Cheesecake for the weekends instead. Seriously, though, this cheesecake is delicious!
Given that it’s quite chilly outside, I won’t be venturing out to make any s’mores over a bonfire in the backyard. But that doesn’t mean I can’t have that delicious combination of marshmallow, chocolate and graham crackers inside…in cheesecake form! To boost the marshmallow flavor of this S’mores Cheesecake, I sprinkled mini-marshmallows all over the crust before pouring in the cheesecake batter. Oh, and I also used a cup of marshmallow fluff in the batter itself. On a side note, scooping out a cup of marshmallow fluff is quite possibly one of the messiest kitchen tasks ever! I think I ended up with a bit of fluff in my hair. Don’t ask how that happened.
I hope everyone had a great Thanksgiving, and I hope you’re spending this weekend with family and friends. Oh, and I hope you’re also spending this weekend curled up on the couch with a slice of S’mores Cheesecake…I know I am. Cheers, friends!
For the Graham Cracker Crust
For the Cheesecake
For the Graham Cracker Crust
- Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until fully combined.
- Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust at 350°F for 5 minutes. Remove from oven and let cool.
For the Cheesecake
- Reduce oven temperature to 325°F.
- Using a countertop mixer, beat the cream cheese and marshmallow fluff on medium speed until completely smooth (about 3 minutes).
- Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
- Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
- Add the sour cream, vanilla extract and cinnamon; mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Sprinkle chocolate chips and marshmallows evenly over the crust and then pour cheesecake filling on top.
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about 1/2”-3/4” of water. Bake at 325° until center of cake is just barely set (~80-85 minutes). (Note: If brown spots appear on top of the cheesecake, it’s ok! That’s a result of the sugars in the marshmallow fluff. You’ll be covering the cheesecake in chocolate soon enough anyways!)
- Remove cheesecake from oven and let cool at room temperature for 30 minutes.
- Cover cheesecake lightly with foil or plastic wrap; refrigerate for at least 2 hours or overnight. (Tip: I actually like to wrap my cheesecake in plastic wrap and then freeze it overnight. It makes it easier to remove from the pan and slice.)
For the Topping
- Using a small saucepan, add chocolate chips and whipping cream. Place over medium-low heat and cook, stirring occasionally, until chocolate chips are fully melted.
- Spread melted chocolate over top of cheesecake.
- Spread marshmallows on top of cheesecake. Place cheesecake under broiler (in oven) for 1-2 minutes, or until marshmallows are lightly toasted. (Note: Watch this stage very closely to prevent marshmallows from burning under the broiler. Another option is to use a kitchen torch to toast the marshmallows.)
- Refrigerate cheesecake for at least 2 hours before serving.
- Crumble additional graham crackers on top of cheesecake immediately before serving.