This rich smores cheesecake recipe is a sure-fire show-stopper, and a great alternative to a traditional campfire smores.
Check out this smores cheesecake! I’m practicing all sorts of restraint, trying not to lick my screen as I prep this post for you. This cheesecake is one of a kind for sure. It’s tall and creamy with gooey marshmallows and melty chocolate. It’s the only way I want to eat smores this summer.
We are huge cheesecake fans here in my house. Any excuse to make a rich, decadent smores cheesecake and I’m all over it. No matter how daunting the task may seem, a cheesecake is worth it.
Cheesecakes are a little tedious. I admit. I shared my secret for cheesecake perfection back in December when I made an eggnog cheesecake. So, head over there for the nifty info.
If you are a fan of smores and cheesecake, this cake is worth your trouble.
For the crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
For the filling
- 9 ounces semisweet chocolate chopped fine
- 4 (8 ounce) packages cream cheese softened
- 3/4 cup heavy cream
- 1 and 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3 large eggs room temperature, lightly beaten
For the topping
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 2 ounces semisweet chocolate
- 20 large marshmallows cut in half
- 2 tablespoons graham cracker crumbs
Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
Make the crust
Combine the gingersnap crumbs and melted butter. Press the crumb mixture into the bottom and about 1-inch up the sides of the pan. Bake for 10 minutes.
Make the filling
Place the chocolate in a microwave safe bowl. Microwave on high for 45 seconds. Stir well with a silicone spatula. If the chocolate isn't melted, continue to heat in 10-second intervals. Stir after each interval until the chocolate is completely melted. Set aside.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the melted chocolate, vanilla and flour, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. Remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.
Make the topping
Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Arrange the marshmallows in an even layer over the top of the cheesecake, cut side down. Place the cake under the broiler for about 30 seconds or until the marshmallows become lightly toasted. Drizzle the ganache over the top of the toasted marshmallows. Sprinkle the top with graham cracker crumbs.
Do not over bake your cheesecake. Turn the heat off as soon as 1 to 2 inches of the outer edge is set. The center should remain wobbly. Adapted from Bon Appetit