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This Dream S'mores Cheesecake combines smooth, velvety cheesecake with the beloved tastes of graham crackers, chocolate, and marshmallows. The crispy graham cracker bottom gives you that signature crunch we can't get enough of, while the marshmallow-loaded cheesecake delivers a soft, airy feel that just melts away. Finished with smooth chocolate ganache and browned marshmallows, this treat brings campsite vibes to your dining room without the mosquitoes and fire hazards.
I whipped this up for my sister's birthday celebration recently and it vanished within minutes. Even my brother-in-law, who always says he hates cheesecake, devoured two portions and wanted to know how I made it. That's the magic this flavor combo creates.
Ingredients
- Graham Cracker Crust: Graham cracker bits, white sugar, melted butter.
- Marshmallow Cheesecake Filling: Cream cheese blocks, white sugar, tangy sour cream, pure vanilla, pinch of salt, eggs, tiny marshmallows, small chocolate pieces.
- Ganache Topping: Chocolate bits, thick cream.
- Toasted Marshmallow Topping: Big fluffy marshmallows.
Step-by-Step Instructions
- Prepare the Graham Cracker Crust:
- Heat oven to 325°F. Combine graham bits, sugar, and melted butter. Push firmly into your springform pan and bake quickly for 8-10 minutes.
- Make the Cheesecake Filling:
- Whip cream cheese until fluffy. Slowly mix in sugar, then blend in sour cream, vanilla, and salt. Add eggs one by one, then stir in marshmallows and chocolate bits.
- Bake the Cheesecake:
- Dump filling over the crust. Bake for 60-70 minutes until it barely jiggles. Let it cool slowly before chilling overnight.
- Prepare the Ganache:
- Warm up heavy cream, pour it over chocolate bits, and stir until silky. Spread across your cold cheesecake.
- Final Touches:
- Place marshmallows on top and brown them using a cooking torch or your oven's broiler.
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The Delightful Mix of Textures
This cheesecake brings together so many different feels in one bite. You'll love how the parts work together – from the snap of the graham base to the smooth filling, gooey marshmallow bits, and slick chocolate layer – it's a dessert you won't soon forget.
Beyond the Campfire
Regular s'mores are fun, but turning those flavors into a fancy dessert takes the classic combo to a whole new level.
Serving Suggestions
Try it with a scoop of real vanilla ice cream or sip some aged bourbon alongside for a grown-up dessert moment.
Seasonal Variations
Mix cinnamon into the crust for autumn, add some peppermint flavor for winter, or top with fresh berries in summer.
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I've made this cheesecake countless times now, and I've noticed it's more than just dessert – it starts conversations. The familiar flavors turned into something new get everyone talking about camping trips and childhood snacks. That's what cooking's really about – not just making food, but creating moments that pull people together at the table.
Frequently Asked Questions
- → Can I skip using a springform pan?
- You can substitute it with a deep 9-inch cake pan lined with extra parchment paper hanging over the edges. It'll help lift it out once chilled, but be gentle since it's harder to get perfect edges.
- → How do I keep my cheesecake from cracking?
- Mix the eggs in just enough to blend, ensure your ingredients sit at room temp before mixing, and cool the pan slowly inside the oven. Cracks aren't a big deal; the toppings will cover them!
- → Can I make it in advance?
- Absolutely! Prep the cheesecake and keep it in the fridge up to 3 days ahead. Just wait to add the ganache and marshmallows until the day you plan to serve it.
- → What's an alternative to a kitchen torch for toasting marshmallows?
- Slide the marshmallow-covered cheesecake under your oven's broiler for a minute or two. Keep a close eye, as they can burn quickly. Middle rack placement works best.
- → How do I store leftovers?
- Refrigerate in a container or lightly covered with foil—avoid pressing too hard to save the marshmallow texture. It'll stay fresh up to 5 days, though the topping softens over time.