S’mores Cheesecake

The recipe S’mores Cheesecake can be made in approximately 4 hours and 55 minutes. One portion of this dish contains approximately 10g of protein, 37g of fat, and a total of 659 calories. For $1.56 per serving, you get a hor d'oeuvre that serves 16. It is brought to you by Restless Chipotle. If you have vanilla, graham crackers, unsalted butter, and a few other ingredients on hand, you can make it. 120 people have made this recipe and would make it again. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes are S’mores Cheesecake, S'mores Cheesecake, and S’mores Cheesecake.

Servings: 16

Preparation duration: 250 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix the crumbs with the sugar and butter.Press into the bottom and part way up the sides of a 9 inch springform pan.Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.Preheat the oven to 375F.Melt the 1 cup of chocolate chips in the 1/3 cup of cream. Whisk until smooth. Let cool to room temp.Beat the cream cheese in low speed until smooth.Add the sugar and continue to beat at low speed.Add the eggs, one at a time, beating well after each.Remove bowl from mixer and fold in the vanilla, sour cream, cocoa, and chocolate.Pour into springform and place it in another, larger pan.Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)Bake for 45 minutes.Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.Remove from the bain marie and to a rack to cool to room temperature.Refrigerate for at least 4 hours or overnight.Remove the cake from the refrigerator.Carefully slide a knife between the cake and the pan sides to loosen the cake.Remove the sides of the springform.Spoon the marshmallow cream over the topUse a propane torch to melt and char the marshmallowArrange graham crackers on the top for garnish.

 

Step by step:

1. Mix the crumbs with the sugar and butter.Press into the bottom and part way up the sides of a 9 inch springform pan.Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.Preheat the oven to 375F.Melt the 1 cup of chocolate chips in the 1/3 cup of cream.

2. Whisk until smooth.

3. Let cool to room temp.Beat the cream cheese in low speed until smooth.

4. Add the sugar and continue to beat at low speed.

5. Add the eggs, one at a time, beating well after each.

6. Remove bowl from mixer and fold in the vanilla, sour cream, cocoa, and chocolate.

7. Pour into springform and place it in another, larger pan.

8. Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)

9. Bake for 45 minutes.Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.

10. Remove from the bain marie and to a rack to cool to room temperature.Refrigerate for at least 4 hours or overnight.

11. Remove the cake from the refrigerator.Carefully slide a knife between the cake and the pan sides to loosen the cake.

12. Remove the sides of the springform.Spoon the marshmallow cream over the top

13. Use a propane torch to melt and char the marshmallow

14. Arrange graham crackers on the top for garnish.

Nutrition Information:

covered percent of daily need

 

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