S’mores Cheesecake

Ingredients

Crust

  • 1 1/2 cups Graham Cracker Crumbs
  • 1/2 cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 5 tablespoons Unsalted Butter, melted
  • 3/4 cup Mini Chocolate Chips
  • 1 cup Marshmallows

Cheesecake

  • 32 ounces Cream Cheese, softened
  • 1/2 cup Sour Cream
  • 2 Eggs
  • 3/4 cup Heavy Cream
  • 3/4 Granulated Sugar
  • 2 tablespoons Cornstarch
  • 2 teaspoons Vanilla Extract

Topping

  • 10 ounces Hot Fudge Topping, warmed
  • 2 cups Marshmallows

Directions

  1. Preheat oven to 325F; grease a 9 inch spring form pan
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar; mix well
  3. Spread crumb mixture into the bottom of the spring form pan; evenly press the mixture down over the bottom and half way up the sides of the pan
  4. Evenly spread mini chocolate chips and marshmallows over the bottom
  5. In a bowl with an electric mixer, beat the cream cheese on medium-high until smooth and fluffy; scrape sides and bottom of the bowl; beat for 1 more minute
  6. Add cornstarch and sugar; mix until combined
  7. Beat in eggs until incorporated
  8. Add sour cream, vanilla extract, and heavy cream; mix until well combined
  9. Transfer the batter into the spring form pan, spreading it evenly
  10. Place a large roasting pan into the oven; put the cheesecake pan into the roasting pan; add water the roasting pan, halfway up the side of the spring form pan
  11. Bake for 90-95 minutes; turn off oven and open door half way; let cheesecake rest for 10 minutes then remove from oven
  12. Let rest on counter for 10 minutes; gently run a butter knife between the sides of the cheesecake and the spring form pan to separate it; cool cheesecake for an hour
  13. Turn on the oven broiler; spread warm hot fudge over the top of the cheesecake; spread marshmallows evenly on top
  14. Place cheesecake back in the center of the oven under the broiler; let marshmallows toast for 30-35 seconds; keep an eye on it so they don’t burn
  15. Take out the cheesecake once marshmallows are lightly browned
  16. Cool cheesecake completely then cover and refrigerate for 4 hours