S'mores Cheesecake (Print Version)

# Ingredients:

→ For the Graham Cracker Crust

01 - 1 1/2 cups (213 grams) finely crushed graham cracker crumbs (about 14 full-sized sheets)
02 - 1/3 cup (66 grams) granulated sugar
03 - 6 tablespoons (85 grams) unsalted butter, melted

→ For the Marshmallow Cheesecake Filling

04 - 32 ounces (908 grams) cream cheese, softened to room temperature
05 - 1 cup (198 grams) granulated sugar
06 - 2/3 cup (151 grams) sour cream, at room temperature
07 - 2 teaspoons vanilla extract
08 - 1/4 teaspoon salt
09 - 4 large eggs, at room temperature
10 - 1 cup (43 grams) mini marshmallows
11 - 1/2 cup (90 grams) mini chocolate chips

→ For the Chocolate Ganache

12 - 1 cup (170 grams) chocolate chips or chopped milk chocolate
13 - 3/4 cup (170 grams) heavy cream

→ For the Topping

14 - Jumbo marshmallows (about 10-12 for toasting)

# Instructions:

01 - Let's start by preheating your oven to 325°F (163°C). In a medium bowl, mix together those graham cracker crumbs and sugar until they're well combined. Pour in your melted butter and stir until every crumb is coated in buttery goodness. This butter is the glue that will hold your crust together! Now press this mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it down tight – this helps prevent a crumbly crust later. Pop it in the oven for about 8-10 minutes until it's lightly golden and smells amazing. Set it aside to cool while you work on the filling.
02 - Now for the star of the show – that creamy, dreamy cheesecake filling! In a large bowl, beat your softened cream cheese with an electric mixer until it's smooth and silky – about 1-2 minutes. Make sure there are no lumps hiding in there! Gradually add in the sugar while mixing, letting it fully incorporate. Next, mix in the sour cream, vanilla extract, and salt. The sour cream adds this wonderful tangy flavor that perfectly balances the sweetness. Now comes the important part – add your eggs one at a time, mixing on low speed just until each is incorporated. Don't overmix here! This is the secret to avoiding cracks in your cheesecake. Finally, with a gentle hand, fold in those mini marshmallows and chocolate chips. They'll create pockets of gooey, melty goodness throughout your cheesecake!
03 - Pour your cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Bake in your preheated oven for 60-70 minutes. You'll know it's done when the edges are set but the center still has a slight jiggle when you gently shake the pan – kind of like Jell-O! Now here's a pro tip for a crack-free cheesecake: once the baking time is up, turn off the oven but leave the cheesecake inside with the door closed for another hour. This gradual cooling process works wonders! After that hour, take it out and let it finish cooling at room temperature before covering and refrigerating for at least 4 hours – though overnight is even better if you can resist that long!
04 - When your cheesecake is properly chilled, it's time to add that decadent chocolate layer! Heat your heavy cream in a small saucepan until it's just starting to simmer – you'll see tiny bubbles forming around the edges, but don't let it come to a full boil. Pour this hot cream over your chocolate chips in a heatproof bowl and let it sit untouched for about 2-3 minutes. This gives the cream time to work its magic, melting the chocolate. Then, whisk it all together until you have a smooth, glossy ganache. Let it cool for about 5-10 minutes – you want it pourable but not so hot that it melts your cheesecake. Once it's ready, pour it over your chilled cheesecake, tilting the pan gently to create an even layer of chocolate bliss.
05 - Now for the fun part that really brings the s'mores experience to life! Arrange your jumbo marshmallows on top of the ganache while it's still a bit soft so they'll stick. You can place them in a pattern or just scatter them around – either way works! Grab your kitchen torch and toast those marshmallows until they're golden brown and crispy on the outside but still gooey inside – just like you'd want them around a campfire! If you don't have a kitchen torch, you can pop the whole thing under the broiler for 1-2 minutes, but keep a close eye on it – marshmallows can go from perfectly toasted to completely charred in seconds!
06 - Return your masterpiece to the refrigerator for at least 30 minutes to let the ganache fully set. When you're ready to serve, run a thin knife around the edge of the springform pan to loosen any stuck bits before releasing the clasp. For clean slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat the hot water dip between each cut. Your guests will be absolutely amazed when you bring this showstopper to the table – all the beloved flavors of a campfire s'more transformed into a luxurious cheesecake that's creamy, chocolatey, and topped with those iconic toasty marshmallows!

# Notes:

01 - This S'mores Cheesecake combines the beloved campfire treat with a rich, creamy cheesecake for a dessert that's sure to impress at any gathering.
02 - Having your ingredients at room temperature is crucial for a smooth cheesecake batter - cold cream cheese can lead to lumps that never fully incorporate.
03 - The gradual cooling method (leaving the cheesecake in the turned-off oven) is the secret to preventing cracks in your cheesecake surface.
04 - This cheesecake can be made up to 3 days in advance and kept refrigerated, making it perfect for entertaining. Just add the toasted marshmallows right before serving for the best presentation.

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