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Dreamy S'mores Cheesecake
Hey friends I can't wait for you to try this twist on the campfire favorite. My wild take on s'mores brings together that gooey toasted marshmallow vibe with the rich feel of creamy cheesecake. The crust has the best balance of crunch and butter, the filling's smooth as can be, and the melty chocolate with sticky marshmallows on top just seals the deal. It turns out way fancier than the effort you put in, I promise it's way less complicated than it looks.
Why You'll Love This Creation
This one feels like your nostalgic childhood treat all grown up and dressed up. You get a soft cheesecake bite, melty chocolate, and roasted marshmallow in each forkful. It's my go-to for sunny weather parties because everyone acts like you're a baking wizard, but really the steps are super chill and easy to follow.
What You Need On Deck
- Chocolate Joy: Grab semi sweet chocolate chips, because yeah, chocolate rules everything.
- Make That Crust: Get your hands on graham cracker crumbs, smash up your own or just go for the store bought kind.
- Get It Creamy: Full fat cream cheese, make sure it's soft so you don't get lumps.
- Sweet Factor: You'll want granulated sugar to balance all the flavors.
- Eggs For Structure: Fresh eggs keep the cheesecake holding together while it bakes up.
- All About The Butter: Melted down butter is the secret to getting your crust to stick.
- Marshmallow Power: Toss in mini marshmallows to nail that s'mores feeling.
- Luxurious Touch: Heavy cream, makes the cheesecake filling richer.
- That Topper: Drizzle hot fudge sauce to give it a wow finish.
- Cornstarch Trick: A little cornstarch keeps everything silkier and stops any weird texture.
- Vanilla Magic: Splash in pure vanilla extract for an all-around boost to the flavor.
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Let's Build This Together
- The Final Touch
- Slide the cheesecake with marshmallows under the broiler just until those marshmallows pick up that perfect golden color, then chill it for four hours in the fridge.
- Make It Pretty
- Spread on a layer of warm fudge sauce and pile on as many mini marshmallows as you want.
- Chill Out
- Set the cheesecake in the fridge for at least an hour so it firms up.
- Bath Time
- Put your springform pan inside a larger one, pour in hot water up to halfway, pop everything in the oven for about an hour and a half. Let it hang out in the oven after baking before moving it to the counter.
- Time For Cheesecake
- Whip cream cheese until extra smooth, then mix in sugar, eggs, vanilla, and heavy cream, pour over the crust you already set up.
- The S'mores Layer
- Scatter a layer of chocolate chips and marshmallows right onto the crust you pressed in.
- First The Crust
- Preheat to 325°F, grease your pan, then mix up graham cracker crumbs, melted butter, brown sugar, and vanilla, press it in with a little up the sides.
My Favorite Tricks For Getting It Right
If your cream cheese is room temp you'll get that dreamy smooth texture. Don’t beat your batter too much or you’ll get a weird airy cake instead of silky cheesecake. Wrap your springform pan in foil so water doesn’t sneak in and ruin your crust. Keep an eye on the broiler marshmallows burn fast if you walk away even for a minute.
How To Store Leftovers
Keep this beauty in your fridge for up to five days, just cover it tight. Planning ahead? Freeze without the toppings for as long as three months and wrap it up real snug. When dessert time rolls around let it thaw overnight, then pile on that chocolate sauce and marshmallows before serving.
Dial It Up Another Notch
If you really want to show off, drizzle even more hot fudge as you serve or throw on some whipped cream. It’s killer with fresh coffee or even hot cocoa, but a glass of cold milk works great too. I make this for birthday bashes, summer grilling parties, or anytime I want to hand out smiles and cheers.
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Frequently Asked Questions
- → Why do I need a water bath for this cheesecake?
That pan-in-water trick gives even heat so your cheesecake cooks without cracking. Water keeps the oven steamy, which is what you want for smoothness.
- → How do I prevent water from leaking into my springform pan?
Cover outside of your pan with thick foil, bunching it way up the sides. Some folks double-layer just to make sure nothing leaks in.
- → How do I know when the cheesecake is done?
Check those edges—they’ll firm up first. The middle should wiggle a little when you give the pan a gentle shake. Skip the knife, that just makes cracks. Chill and the center will set up just right.
- → Can I make this ahead of time?
Totally! You can prep it a couple days before you wanna serve. Just wait to add fudge and toast marshmallows last-minute, so it looks awesome.
- → Why cool the cheesecake in steps?
If you drop the heat too fast, it can crack or go rubbery. Letting it chill out slow keeps the cheesecake nice and creamy.