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Smores are everyone’s favorite dessert to eat around a campfire. There’s just nothing else quite like them… that crunchy graham cracker with melty chocolate and puffy toasted marshmallow. Mmmm. It’s such a good combo we find ourselves craving them when there’s no campfire in sight. So we’ve taken the camping classic and elevated it into cheesecake form. Now you can have it anytime!
This cheesecake starts with a graham cracker crust (of course) and mini marshmallows and chocolate chips are mixed into the creamy batter. More marshmallows are sprinkled over the top and as it bakes they puff up and get nice and toasty. And then – get this – melted chocolate is poured over the top and as it chills in the fridge it hardens and provides a nice chocolate crunch. This is heaven in cheesecake form, you guys. Heaven.
Smores Cheesecake
Yield(s): Serves 8-10
1 hour active, 24 hours inactive
you're making mealtime meaningful.
Ingredients
- For the crust:
- 2 1/4 cups graham cracker crumbs (about 36 squares)
- 1/3 cup granulated sugar
- 1/2 cup butter, melted
- For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 eggs
- 1 cup mini semisweet chocolate chips
- 1 cup mini marshmallows
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
Preparation
- Preheat oven to 325°F and lightly grease a 10-inch springform pan.
- In a small bowl, combine graham cracker crumbs and sugar and stir in the melted butter. Press mixture into prepared springform pan. Set aside.
- In a medium bowl, beat the cream cheese, milk, and vanilla with an electric mixer until smooth. Add eggs and beat on low until combined.
- Stir in mini chocolate chips and marshmallows and pour over crust. Bake until center is almost set, about 40-45 minutes.
- Sprinkle top with marshmallows and continue baking until they have puffed, about 4-6 minutes.
- Meanwhile, melt chocolate chips and shortening by microwaving in 30 second increments, stirring in between. Drizzle over cooked cheesecake and set to cool on wire rack for 10 minutes.
- Run a knife around the edge of the pan and allow to cool one more hour. Refrigerate overnight. Remove sides of pan and serve. Enjoy!