S’MORES CHEESECAKE

Labor Day is on Monday, which is always the sort of official/unofficial end of summer, ushering in of the new school year, and hopefully when cooler weather prevails. It’s also an awesome weekend for epic cookouts as a way to say goodbye to summer. I can’t think of a better way to pay homage to the summer months than with a show-stopping dessert like this s’mores cheesecake.

S’mores always screams summer to me, with memories of bon fires in the backyard behind the pool, skewering marshmallows on tree branches and torching them until they were charred and little marshmallow fires had to be huffed and puffed out. Given my love of s’mores and my immense love of all things cheesecake, it’s no surprise that this little number absolutely made my summer.

It starts out with a graham cracker crust that I could honestly eat on its own with a spoon. What is it about graham cracker crumbs, sugar and butter?! SO GOOD.

That’s topped off with a chocolate fudge layer that stays nice and soft, and then the holy grail – a marshmallow cheesecake batter! Once it’s almost done baking, marshmallows are sprinkled on top and the cheesecake is put back into the oven until they’re puffed and golden brown.

A s’mores dessert for the ages!

So, if you’re looking for something utterly ah-mazing to take to a party this weekend or just to make and enjoy at home as summer winds down, this s’mores cheesecake will make you a hero.

I wish I had frozen a few pieces so I could enjoy them during the fall!

INGREDIENTS:

For the Crust:
2 cups (198 grams) graham cracker crumbs
¼ cup (50 grams) granulated sugar
6 tablespoons (85 grams) unsalted butter, melted
For the Cheesecake:
12 ounces milk chocolate, finely chopped
1 (12-ounce) can evaporated milk, divided
24 ounces cream cheese, at room temperature
1 (7-ounce) jar marshmallow creme
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 eggs, at room temperature
2½ cups (108 grams) miniature marshmallows

DIRECTIONS:

Make the Crust: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan.
In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until evenly moistened and totally combined. Press onto the bottom and 1 inch up the sides of the springform pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Remove to a wire rack while you prepare the rest of the cheesecake.
Make the Cheesecake: Combine the chocolate with ¾ cup of the evaporated milk in a heatproof bowl and place over a small saucepan of barely simmering water. Stir occasionally until chocolate is completely melted and the mixture is smooth. Pour the chocolate mixture into the crust and place in the freezer until set, 20 to 30 minutes.
Using an electric mixer, beat the cream cheese on medium speed until completely smooth, 2 to 3 minutes. Add the remaining evaporated milk, marshmallow creme, cornstarch and vanilla extract, and beat until combined and smooth, about 2 minutes. Reduce the mixer speed to low and beat in the eggs one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Pour the filling over the chocolate layer.
Place the springform pan back on the rimmed baking sheet and place in the oven. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 65 to 75 minutes. Sprinkle the top of the cheesecake with the marshmallows, return the pan to the oven and increase the temperature to 400 degrees F. Bake until the marshmallows are golden brown, an additional 6 to 8 minutes.
Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour. After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably 8 hours or overnight. Leftover cheesecake can be stored in the refrigerator for up to 1 week.