Forget messy campfire s'mores! This decadent s'more cheesecake recipe brings all the gooey, chocolatey, marshmallowy goodness of a classic campfire treat into a sophisticated, elegant dessert. It's surprisingly easy to make, perfect for impressing guests or simply indulging in a truly delicious homemade dessert. This recipe is a guaranteed crowd-pleaser, offering a delightful twist on a beloved classic. Whether you're looking for easy recipes, healthy meals (relatively!), or quick dinner ideas (well, dessert ideas!), this one's a winner.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ½ cup heavy cream
- 1 cup milk chocolate chips
- ½ cup mini marshmallows
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from oven and let cool completely.
Now, onto the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer.
- Beat in the vanilla extract and salt.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Stir in the heavy cream until just combined. Don't overmix!
- Gently fold in the chocolate chips and mini marshmallows.
Bake to perfection:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Success:
- Room temperature cream cheese is key: This ensures a smooth and creamy filling.
- Don't overmix the batter: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- The water bath is important: It helps create a moist environment and prevents cracking.
- Let it cool slowly: Patience is key for a perfect, crack-free cheesecake.
Variations:
- Chocolate lovers rejoice: Add more chocolate chips or use dark chocolate instead of milk chocolate.
- Nutty delight: Add chopped nuts, such as pecans or walnuts, to the crust or the filling.
- Seasonal twist: Use different types of marshmallows, like toasted marshmallows or flavored marshmallows.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 25-30g Saturated Fat: 15-20g Cholesterol: 80-90mg Sodium: 200-250mg Carbohydrates: 40-45g Sugar: 30-35g Protein: 6-8g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Remember to always enjoy delicious dishes in moderation! This recipe provides a satisfying and easy way to create a delicious dessert, perfect for any occasion. From healthy meals to quick dinner ideas, you can always make time for a little sweetness. Homemade cooking at its finest!