S'mores Cake Bites (Print Version)

# Ingredients:

→ Graham Crust Ingredients

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

→ Cheesecake Filling Goodies

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

→ Chocolate Layer

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

→ For Marshmallow Topping

14 - About 10-12 large marshmallows (for toasting)

# Instructions:

01 - Fire up your oven to 325°F (163°C). In a bowl, give the graham cracker crumbs and sugar a nice stir so they're evenly mixed. Now drizzle in your melted butter and stir until every crumb is slick and coated. Squish this crumbly mix into a 9-inch springform pan, pressing it down firmly – using the bottom of a glass or cup works great for this. Slide it into the oven for 8-10 minutes. It’s ready when it smells awesome and looks faintly golden. Let it cool completely before moving forward.
02 - In a mixing bowl, whip your softened cream cheese with an electric beater for a minute or two until it’s super smooth. Gradually add sugar as you mix to fully blend it in. Toss in the sour cream, vanilla, and salt, and beat until it’s creamy with no lumps. Add your eggs, one at a time, blending each on low just until mixed (don’t overdo it!). Gently fold in the mini marshmallows and chocolate chips. The pockets they create when baked are seriously delightful!
03 - Pour your cheesecake batter over the cooled graham crust, spreading it out evenly with a spatula. Place in the oven and bake for 60-70 minutes until the edges look set, but the middle still jiggles just a bit. Keep the oven door shut, turn the oven off, and leave the cake sitting inside for an hour to cool gradually – this helps it stay smooth without splitting. After an hour, let it come to room temp, then refrigerate for at least 4 hours to firm up nicely. If possible, let it chill overnight!
04 - On the stovetop, warm heavy cream in a small pan until bubbles start creeping up the edges (don’t let it boil). Drop your chocolate into a bowl and pour the hot cream over it. Leave it alone for about 3 minutes so the heat melts everything. Whisk until the ganache becomes thick and shiny. Let it cool slightly – you want it runny enough to spread but not hot enough to melt your cheesecake. Pour it all over your chilled cheesecake and tilt the pan to coat the top.
05 - Add a fun, toasty finish by placing jumbo marshmallows across the ganache. Use a kitchen torch to brown them until they’re golden outside but still gooey inside – just like a campfire treat. No torch? No worries. Stick the cake under your broiler for a minute or two. Watch it closely, though, because marshmallows char fast!
06 - Chill the cheesecake one final time for about 30 minutes to lock in that ganache layer. Before serving, run a knife gently around the edges of the springform pan and pop it open. For neat slices, dip a knife in hot water, wipe it dry, and cut – reheating the knife between slices for best results. Everyone’s gonna love the gooey marshmallows, creamy filling, and rich ganache layers when you set it down!

# Notes:

01 - This dessert is a mix of sweet nostalgia and elegant cheesecake – s’mores brought to life in rich creamy form.
02 - Bring ingredients to room temperature for smoother mixing. Cold cream cheese just won’t blend correctly.
03 - Skipping the gradual cooling phase can lead to cracks, so let it rest in the oven after baking!
04 - Make it ahead: you can prep this cheesecake up to three days early. Hold off toasting the marshmallows until just before serving.

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