Description
Looking for a new and absolutely decadent cheesecake for the Thanksgiving season? If you’re a fan of s’mores, you’ll love this S’mores Cheesecake recipe.
Ingredients
Scale
For the crust:
- 2 sleeves graham crackers, crushed
- ½ c unsalted butter, melted
- ⅓ c sugar
For the filling:
- 2–8oz packages cream cheese, softened
- 1 c sugar
- 4 eggs
- 3 T flour
- 1 t vanilla
- 2 c sour cream (or greek yogurt)
- 1 c mini chocolate chips
- 1 c mini marshmallows
For the topping:
- 1 c mini marshmallows
- ½ c chocolate chips, melted
Instructions
- Preheat the oven to 325 degrees. Line a 9 inch springform pan with foil or parchment and coat in a light layer of non-stick spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Stir until it looks like wet sand.
- Press the crumb mixture into the bottom and up the sides of the prepared pan. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
- Add in the eggs and mix thoroughly – scraping the sides and mixing again.
- Add in the flour and vanilla. Mix to combine.
- Add in the sour cream (or yogurt) and mix well, again scraping the sides often and mixing thoroughly.
- Add in the chocolate chips and mini marshmallows and fold gently to combine.
- Pour the filling into the prepared crust.
- Place springform pan on a baking sheet and place in the preheated oven. Bake for approximately 45-50 minutes or until the outside edges are set and there is a slight jiggle in the center when moved.
- Remove the pan from the oven and sprinkle with the additional mini marshmallows.
- Return to the oven and bake for an additional 5-10 minutes or until the marshmallows are puffy and just starting to brown.
- Remove from the oven and allow to cool to room temperature.
- Cover loosely and refrigerate for an additional 6-8 hours.
- When ready to serve, drizzle with the remaining melted chocolate.
Notes
Cheesecake can be stored in an airtight container in the fridge for up to 3 days.