S’mores Cheesecake

Cheesecake is a versatile dessert. It tastes delicious with its simplest ingredients but can be easily transformed into something more with different variations. Have you seen the cheesecake menu at The Cheesecake Factory? To celebrate National S’mores Day today I am sharing with you a S’mores Cheesecake. A cheesecake with all the flavors and components of your favorite campfire treat. A graham cracker crust, a filling made with mini chocolate chips and marshmallows and finally a topping of toasted marshmallows with a drizzle of melted chocolate… Yum!

Up first, I made the crust. In my food processor I processed 2 sleeves of graham crackers into fine crumbs and then added in sugar and melted butter. Once everything was well combined, I transferred the mixture to a 9-inch springform pan and pressed it along the bottom and up the sides of the pan. I used a 1 cup measuring cup to press the crumbs into the bottom in an even layer. While some recipes call for you to pre-bake your crust, I opted not to do that. I sometimes find that the crust gets a little too hard to slice then.

Next, I made the filling. After beating together cream cheese, sour cream, sugar, eggs and vanilla extract with a hand mixer I folded in mini marshmallows and mini semi-sweet chocolate chips with a rubber spatula. I then poured the filling into the prepared crust. I find that springform pans always seem to leak a little when baking so I placed it on a baking sheet before baking the cheesecake in a 325 F preheated oven for about 50 minutes.

I removed the cheesecake from the oven and sprinkled mini marshmallows on top and placed it back in the oven for an additional 5 minutes. At this point my marshmallows had puffed, but I wanted them to be toasted on top, so I switched my oven to broil for about 30 seconds. Even that was pushing it, marshmallows can go from toasted to burnt very quickly so it’s important to keep an eye on them if you opt to broil them.

Finally, I melted some semi-sweet chocolate chips and drizzled it on top of the marshmallows. I don’t know if it was because of the humidity in the air, or the chocolate chips themselves, but the melted chocolate was on the thicker side. In other words, it was going to be hard to drizzle it. So, I stirred in a little vegetable oil to thin it out. If you do this, you may notice that it will take longer for your chocolate to harden when left at room temperature. No need to fear, once you place the cheesecake in the refrigerator to cool the chocolate will harden.  

I let the cheesecake cool on a wire rack for about 10 minutes and then I carefully removed the ring (only to put it back on again.) I basically didn’t want the melted marshmallows to get too stuck to the pan. So, before removing the ring I ran a small knife under hot water and carefully ran it along the sides of the pan to separate the crust and marshmallows from it. I wiped the knife and ran it under the hot water as necessary to repeat. Once I was able to easily remove the ring, I put it back on and allowed the cheesecake to cool for another hour before covering and refrigerating it overnight.

And to serve, since I removed the ring the day before it was a cinch to remove it prior to serving. Also, since I didn’t prebake my crust, it wasn’t a struggle to cut thru it. The cheesecake came out delicious and all the flavors of a S’more were there. And you might think that the cheesecake would be rich or overly sweet due to all the components, but it will satisfy your sweet tooth just perfectly! And you don’t have to worry about burning your fingers or mouth on a hot S’more!

Looking for some other ideas for Cheesecake or S’mores. Check out one of the recipes below.

Cherry Amaretto Cheesecake

Tiramisu Cheesecake

Mini Pumpkin Spice Latter Cheesecakes

S’mores Cupcakes

S’mores Icebox Cake

Malted S’mores Ice Cream

S’mores Cheesecake

Ingredients:

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs (2 sleeves of graham crackers)

1/3 cup sugar

1 stick unsalted butter, melted

Cheesecake:

3 8oz. packages cream cheese, at room temperature

3/4 cup sugar

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

3 large eggs, at room temperature

1 cup miniature semi-sweet chocolate chips

1 cup mini marshmallows

Topping:

1 1/4 cup mini marshmallows

1/2 cup semi-sweet chocolate chips, melted*

*If you find the chocolate is too thick to drizzle add in a teaspoon or two of vegetable oil until you reach your desired consistency

Directions:

Preheat the oven to 325 F.

In a medium bowl stir together the graham cracker crumbs, sugar and butter. Transfer to a 9-inch springform pan and press into the bottom and up the sides of the pan. Place on a baking sheet and set aside.

In a large bowl, beat the cream cheese and sugar with a hand mixer on medium speed until combined. Add in the sour cream and vanilla extract and beat until smooth. Add the eggs 1 at a time and beat on low until combined. Fold in the chocolate chips and marshmallows. Pour the filling into the prepared pie crust and bake in the preheated oven for 45-50 minutes. Until the center is almost set.

Remove from the oven and top with the mini marshmallows. Return to the oven and bake an additional 4-6 minutes, or until the marshmallows are puffed. To get the marshmallows toasted on top switch your oven to broil for about a minute. Drizzle with the melted chocolate and allow to cool on a wire rack. Refrigerate for at least 4 hours before serving.

Recipe first appeared on Bead Yarn & Spatula

S’mores Chocolate Chip Cookies

Happy National S’mores Day! This year to commemorate the day I decided to make S’mores Chocolate Chip Cookies. Now quite a few years ago I made a S’mores Stuffed Chocolate Chip Cookie – this was before I was aware of this celebratory day for this campfire staple – and it was exactly as the name suggests, an actual s’more (marshmallow, chocolate and graham cracker) baked into the center of a chocolate chip cookie. For these cookies today the ingredients for a s’more are incorporated into the cookie. The graham crackers are crushed and whisked together with the flour and cocoa powder while the marshmallows and milk chocolate chips are folded into the cookie dough once all of the other ingredients have been mixed and combined.

The resulting cookie is one that’s perfectly chocolatey, a little gooey thanks to the marshmallows and has a hint of graham cracker.

S'mores Chocolate Chip Cookies

  • Servings: 30 cookies
  • Print

Ingredients:

1 cup mini marshmallows

1 cup flour

1 cup crushed graham cracker crumbs

1/2 cup dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups milk chocolate chips

 

Directions:

Prep baking sheets with parchment paper and set aside.

The night before you make the cookies place the marshmallows in a bowl and leave on the counter uncovered. This will “age” the marshmallows and help them keep their shape while baking.

In a large bowl whisk together the flour, graham cracker crumbs, cocoa powder, baking powder and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugars until light. Add the eggs and vanilla extract and beat until fluffy.

Slowly add the flour mixtures, scraping the sides of the bowl as necessary. Once the ingredients are full incorporate stop mixing. Fold in the chocolate chips and the marshmallows.

Using a cookie scoop form the dough into balls and place on the prepared cookie sheets, leaving room for spreading. Chill the dough on the cookie sheets in the refrigerator for at least an hour.

Preheat the oven to 350 F and baking the cookies for 12-15 minutes. The cookies will be set on the outside and soft in the middle.

Let the cookies cool on the cookie sheets for 5 minutes and then transfer to a wire rack to cool completely.

Recipe modified from Food52

%d bloggers like this: