Smores Cheesecake
Serves 16
15 mins prep
50 mins cook
65 mins total
Smores cheesecake is the perfect way to celebrate Summer. Rich chocolate cheesecake is layered on a homemade graham cracker crust and then topped with jumbo marshmallows that are toasted.
Graham Cracker Crust
Chocolate Cheesecake
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Graham Cracker Crust
Preheat oven to 350˚ and grease a 9 inch spring form pan with butter or baking spray.
Place graham crackers and sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture resembles wet sand.
Press graham cracker mixture into the bottom of the prepared pan to form the crust.
Prebake the crust in the preheated oven for 5-7 minutes until the edges just start to turn brown.
Chocolate Cheesecake
While the crust is cooking, rinse out the food processor and combine all of the ingredients for the cheesecake into it. Pulse the ingredients until they are combined. Scrape down the edges of the food processor and pulse a few more times to make sure everything is well incorporated.
Pour the cheesecake mixture over the prebaked crust and return to the oven to bake an additional 40-45 minutes until the top of the cheesecake is no longer shiny and the mixture does not jiggle when you slightly shake the pan.
Allow the cheesecake to cool for 30 minutes at room temperature and then place it in the fridge to completely chill, about 2-3 hours or overnight for best results.
For serving time, top the chilled cheesecake with the jumbo marshmallows and toast the tops of the marshmallows with a kitchen torch or under the oven broiler until the marshmallows are toasted on top.
Remove the ring from the springform pan and slice and serve.
