S’mores Cheesecake with Toasted Marshmallow Topping
Ingredients
- For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- 7 tbsp melted butter
- For the Chocolate Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 8 oz (225g) melted semi-sweet chocolate
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- For the Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the Marshmallow Topping
- 4 cups mini marshmallows or large marshmallows cut in half
Instructions
- Step 1 — Prepare the Crust : Preheat oven to 325°F / 160°C. Mix graham crumbs, sugar, and melted butter until coated. Press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes; let cool.
- Step 2 — Make the Chocolate Cheesecake Filling : Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and salt; mix well. Add melted chocolate and cocoa powder; blend until fully incorporated. Add eggs one at a time—do not overmix. Pour batter over the crust.
- Step 3 — Bake the Cheesecake : Place the springform pan in a water bath (optional but recommended). Bake 55–65 minutes until edges are set but center is slightly wobbly. Turn off the oven; crack door and let cheesecake sit 1 hour. Refrigerate at least 4 hours or overnight.
- Step 4 — Add the Ganache : Heat cream until steaming; pour over chocolate chips. Stir until smooth and glossy. Spread over the chilled cheesecake; refrigerate 20 minutes to set.
- Step 5 — Toasted Marshmallow Topping : Arrange mini marshmallows over the top generously. Toast using a kitchen torch OR place under broiler for 1–2 minutes. Watch closely—marshmallows burn fast!