Looking for a great dessert recipe for a Saturday evening? ENTER: S’mores Cheesecake! We love the S’mores Cheesecake because it has s’mores on cheesecake! Can it get any better than this? We guess not!
Total Time: 5.30
Prep Time: 0.25
For the ganache
1 1/2 c. chocolate chips
3/4 c. heavy cream
For the crust
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. sugar
Pinch of kosher salt
1 sleeve of graham crackers, separated into sticks
For the cheesecake
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. cold heavy cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Make Ganache; Place the chocolate chips in a medium, heatproof bowl and set it aside.
Heat the heavy cram in a small saucepan over medium heat.
When the cream starts to bubble and the bubbles begin to pop around the edges of the pan, turn off the heat.
Pour the hot heavy cream on the chocolate chips while whisking mixture constantly until the sauce is smooth. Let the sauce cool slightly.
Make the Crust
Mix the graham cracker crumbs, melted butter, sugar and salt in a large bowl.
Grease an 8” spring form pan with cooking spray and press mixture into the pan.
Pour about half of the ganache over the crust and line the graham cracker sticks around the edges of the pan standing up straight to form a wall around the mixture.
Making the Cheesecake
Beat the cream cheese until light and fluffy for 2 minutes with an electric mixer in a large bowl.
Add sugar to the mixture and gradually add cream and beat on high speed until the stiff peaks form.
Add vanilla and stir until the ingredients are combined well.
Pour the cheesecake mixture over the ganache and smoothen the top with a spatula. Pour the remaining ganache over the cheesecake and top it with marshmallows.
Freeze for at least 5 hours and up to overnight.
Broil the S’mores Cheesecake before serving for about 2 minutes.