Smores Cheesecake (Edit recipe)

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Smores cheesecake is the perfect way to celebrate Summer. Rich chocolate cheesecake is layered on a homemade graham cracker crust and then topped with jumbo marshmallows that are toasted.

PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

13

Serves: 16

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Ingredients

Graham cracker crust

Chocolate cheesecake

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Graham cracker crust

  1. Preheat oven to 350˚ and grease a 9 inch spring form pan with butter or baking spray.
  2. Place graham crackers and sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture resembles wet sand.
  3. Press graham cracker mixture into the bottom of the prepared pan to form the crust.
  4. Prebake the crust in the preheated oven for 5-7 minutes until the edges just start to turn brown.u00a0

Chocolate cheesecake

  1. While the crust is cooking, rinse out the food processor and combine all of the ingredients for the cheesecake into it. Pulse the ingredients until they are combined. Scrape down the edges of the food processor and pulse a few more times to make sure everything is well incorporated.u00a0
  2. Pour the cheesecake mixture over the prebaked crust and return to the oven to bake an additional 40-45 minutes until the top of the cheesecake is no longer shiny and the mixture does not jiggle when you slightly shake the pan.
  3. Allow the cheesecake to cool for 30 minutes at room temperature and then place it in the fridge to completely chill, about 2-3 hours or overnight for best results.
  4. For serving time, top the chilled cheesecake with the jumbo marshmallows and toast the tops of the marshmallows with a kitchen torch or under the oven broiler until the marshmallows are toasted on top.
  5. Remove the ring from the springform pan and slice and serve.

Notes

Marshmallows - Smaller marshmallows can be used for a thinner topping and for a more gooey topping, marshmallow fluff can be used. Cheesecake Bars - Make this cheesecake in an 11" x 7" baking pan and cut it into bars instead. Top the bars with mini marshmallows and toast them with a kitchen torch. Grease the pan generously and also using parchment paper to help make sure the bars come out of the pan. Mini Cheesecakes - Fill a muffin or cupcake tin with cupcake liners and divide graham cracker crust into them. Pre-bake the crusts at 350˚ for 5 minutes, add filling and return to the oven to bake for 15-20 minutes until set. Cool completely and top with mini marshmallows. Use a kitchen torch or the broiler in the oven to toast marshmallows before serving.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:384
Fat:11 g
Carbohydrates:65 g
Protein:6 g
Cholesterol:10 g
Sodium:126 mg
Fiber:1 g
Sugars:47 g
Calculated per serving.
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