Ultimate Smores Cheesecake
This Ultimate Smores Cheesecake combines a buttery graham cracker crust with chocolate and marshmallows, topped with creamy cheesecake and toasted marshmallows for a delicious no-campfire summer treat.
Equipment
- 1 9-inch cake pan greased with non-stick spray
- 1 large roasting pan for water bath
- 1 oven broiler for toasting marshmallows
- 1 medium bowl
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 5 tablespoons melted butter
- ¾ cup mini chocolate chips
- 1 cup mini marshmallows
- 4 8-ounce packages cream cheese, softened
- ½ cup sour cream
- 2 eggs
- ¾ cup heavy cream
- ¾ cup white sugar
- 2 tablespoons corn starch
- 2 teaspoons vanilla extract
- 10 ounces hot fudge sauce heated
- 2 cups mini marshmallows
Instructions
- Preheat oven to 325 degrees F and grease a 9-inch cake pan with non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar; press evenly into the bottom and sides of the prepared pan.
- Evenly spread mini marshmallows and mini chocolate chips over the crust.
- Beat cream cheese until light and fluffy, then mix in sugar, corn starch, vanilla extract, and eggs.
- Fold in sour cream and heavy cream until well combined.
- Pour cheesecake batter over the crust evenly.
- Place cake pan into a large roasting pan filled halfway with water to create a water bath.
- Bake for 90-95 minutes until set, then open oven door and let cheesecake rest inside for 10 minutes before removing.
- Allow cheesecake to cool completely.
- Preheat oven broiler; spread heated hot fudge sauce over cheesecake and top with mini marshmallows.
- Broil marshmallows for 1-2 minutes until lightly toasted.
- Store cheesecake in the refrigerator.
Notes
- Use softened cream cheese for a smooth batter.
- Water bath prevents cracking while baking.
- Watch marshmallows closely while broiling to avoid burning.
- Store refrigerated and consume within 3-4 days.