Smores Cheesecake
Try this Smores Cheesecake recipe
Try this Smores Cheesecake recipe
- 1 cup sugar
- 1 cup sour cream
- 4 eggs, room temperature
- 2 tbsp flour
- 1/2 tsp vanilla extract
- crust
- cheesecake filling
- 1 1/2 cups mini marshmallows
- 5 tbsp sugar
- 5 tbsp butter melted
- 1 1/4 cup graham cracker crumbs
- 24 ounces packages of cream cheese softened (three 8 ounce packages)
- 3/4 cup cocoa (i use hershey's special dark cocoa)
- 1/2 cup hot fudge topping warm, plus more for topping (i used most of this 12.8 oz jar)
- 45-50 large marshmallows (for topping)
- Carbohydrate 63.6568862949404 g
- Cholesterol 107.70422610692 mg
- Fat 43.6525230354148 g
- Fiber 2.09244443032477 g
- Protein 9.06873000338509 g
- Saturated Fat 22.4226183268186 g
- Serving Size 1 1 inch cheesecake (259g)
- Sodium 8696.47460618414 mg
- Sugar 61.5644418646156 g
- Trans Fat 4.79073904981473 g
- Calories 670 calories
Step-by-step
- Heat oven to 325 degrees.
- In a small bowl, combine crust ingredients and mix well.
- Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
- Bake crust for 10 minutes then remove.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
- Reduce oven to 300 degrees.
- In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Add the sour cream and vanilla extract. Beat on low speed until well combined.
- Add marshmallows in an even layer in the bottom of the pan, on top of crust.
- Pour hot fudge topping over marshmallows.
- Pour the cheesecake filling into the pan.
- Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.
- Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
- Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
- Remove from oven and chill.
- Once completely chilled, preheat oven to 350 degrees on convection bake.
- Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet.
- Top cheesecake with a layer of marshmallows.
- Bake for about 10-12 minutes, or until marshmallows begin to brown.
- Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs.
- Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.
My S'mores Cheesecake Adventure: A Sweet Treat for Any Occasion
As a busy working mom, finding time for baking is a luxury, not a given. But every now and then, I crave something decadent, something that screams "comfort food" and whispers "indulgence." That's where this S'mores Cheesecake comes in. It's not just a dessert; it's a mini-vacation for my taste buds, a moment of pure bliss in the whirlwind of daily life. The rich, creamy cheesecake, the gooey marshmallows, the bittersweet chocolate – it's a symphony of flavors that perfectly balances sweet and slightly bitter notes. The graham cracker crust provides a satisfying crunch, grounding the experience and preventing it from being overly sweet.
The best part? This recipe isn't as intimidating as it might seem. While there are several steps, they're straightforward and easy to follow. The water bath ensures a perfectly smooth, crack-free cheesecake, which is always a win in my book. And the final broil with extra marshmallows creates that irresistible golden-brown top, a beautiful contrast to the creamy interior. I love the versatility of this dessert. It's stunning enough to grace a fancy dinner party, yet simple enough for a casual weeknight treat. The portion size is perfect – one slice feels indulgent but not overwhelming.
Beyond the Recipe: A Personal Touch
This isn't just a recipe; it's a story. It's about taking a moment for yourself, about finding joy in the simple act of creating something delicious. It's about sharing that joy with loved ones, watching their faces light up as they savor each bite. For me, baking this cheesecake is more than just following instructions; it's a form of self-care, a chance to escape the daily grind and connect with my creative side. It's a reminder that even amidst the chaos of life, there's always room for a little sweetness.
Tips and Tricks for Success:
Crust: Don't be afraid to press the crust firmly into the pan. The tighter it is, the less likely it is to crumble during baking. I've also experimented with different graham crackers, and I found that the ones with a slightly more pronounced graham flavor worked best.
Filling: Room temperature cream cheese is key for a smooth, creamy filling. If you forget, you can always microwave it for short intervals, stirring frequently, until it's softened. Don't overmix the batter, or you'll incorporate too much air, potentially leading to cracks.
Water Bath: The water bath is crucial for preventing cracks and ensuring even baking. Make sure the water level reaches about halfway up the sides of the springform pan, but not higher than the foil.
Marshmallows: Don't be surprised if the marshmallows puff up and even "boil" a bit during baking. It's part of the process, and it adds to the overall charm and flavor of the dessert. The broiling at the end creates a perfect marshmallow topping.
Serving: This cheesecake is delicious both warm and cold. Warm, the marshmallows are extra gooey, and the hot fudge is wonderfully decadent. Cold, it's a refreshing treat, perfect for a summer day.
Making it Your Own:
Feel free to personalize this recipe to your liking! Experiment with different types of chocolate, try adding different types of nuts to the crust, or even swap out the graham crackers for another type of cookie. Let your creativity shine! This recipe is a base – feel free to adapt it to your own tastes and preferences.
More than Just a Dessert: A Culinary Journey
This S'mores Cheesecake transcends a mere dessert; it's an experience, a journey for the taste buds. The perfect balance of sweet, salty, and slightly bitter notes creates a symphony of flavors that dances on the palate. The contrasting textures, from the creamy cheesecake to the crunchy crust and gooey marshmallows, add a delightful element of surprise. It's a dessert that begs to be savored, each bite a new adventure.
More than just the delightful taste, the process of making this cheesecake becomes a comforting ritual. The careful layering of ingredients, the anticipation as it bakes, and the final unveiling of its rich, golden-brown top – it's a journey that connects me to my creativity and my love of baking. This cheesecake isn't just about the end result; it's about the journey of creation and the joy it brings.
So, whether you're a seasoned baker or a complete novice, I encourage you to try this recipe. It's a recipe for success, but more importantly, it's a recipe for happiness.
