S'mores Cheesecake (Printable Version)
# What You'll Need:
01 -
1/2 cup brown sugar.
02 -
1/2 cup sour cream.
03 -
3/4 cup white sugar.
04 -
1 teaspoon vanilla extract.
05 -
3/4 cup mini chocolate chips.
06 -
2 teaspoons vanilla extract.
07 -
2 cups marshmallows.
08 -
10 ounces hot fudge sauce, warmed.
09 -
3/4 cup heavy cream.
10 -
5 tablespoons butter, melted.
11 -
1 cup marshmallows.
12 -
2 eggs.
13 -
1 1/2 cups graham cracker crumbs.
14 -
2 tablespoons cornstarch.
15 -
32 ounces cream cheese, softened.
# Preparation Steps:
01 -
Set your oven to 325°F and let it heat up.
02 -
Coat a 9-inch springform pan lightly with grease.
03 -
Combine melted butter, graham crumbs, brown sugar, and vanilla.
04 -
Press the mixture firmly into the pan, covering the bottom and a bit of the sides.
05 -
Sprinkle marshmallows and chocolate chips evenly over the crust.
06 -
Whip cream cheese until smooth. Add sugar and cornstarch, then blend in one egg at a time. Finally, stir in sour cream, vanilla, and heavy cream.
07 -
Slowly pour the filling over the crust.
08 -
Place the pan inside a water bath and bake for 90 to 95 minutes.
09 -
Once baked, turn off the oven and leave the door half-open. Let it sit inside for 10 minutes, then cool on the counter for another 10. Run a knife around the edges and chill for 1 hour.
10 -
Turn on your broiler. Layer the warm fudge and marshmallows on top and broil for 30 seconds until lightly toasted.
11 -
Let it cool all the way, then refrigerate for at least 4 hours.
# Additional Tips:
01 -
A water bath keeps it creamy. Don’t stick a knife into the center. Cool it in 3 phases to avoid cracks. You can make it a few days in advance but save the toppings for when you’re ready to serve.