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The allure of S'mores Cheesecake Delight lies in its ability to evoke fond memories while simultaneously providing a new and exciting dessert experience. For many, s'mores are synonymous with summer nights spent around a campfire, toasting marshmallows, and sharing stories with friends and family. The combination of gooey marshmallows, rich chocolate, and crunchy graham crackers has become a beloved treat that transcends generations.

S'mores Cheesecake Recipe

Discover the joy of S'mores Cheesecake Delight, a dessert that blends the nostalgic flavors of s'mores with the richness of cheesecake. This indulgent treat features a buttery graham cracker crust, a creamy filling with mini marshmallows and chocolate chips, and a toasted marshmallow topping drizzled with smooth chocolate ganache. Perfect for any occasion, this cheesecake is sure to impress and satisfy your sweet tooth while evoking cherished summer memories. Enjoy the delightful experience of crafting this stunning dessert at home!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup miniature marshmallows

1 cup chocolate chips

For the Topping:

1 cup miniature marshmallows

½ cup chocolate ganache (made from 1/2 cup chocolate chips and 1/4 cup heavy cream)

Optional: crushed graham crackers and toasted mini marshmallows for garnish

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

              - Gradually add the sugar and vanilla, mixing until well incorporated.

                - Add in the eggs one at a time, mixing on low speed just until blended.

                  - Gently fold in the miniature marshmallows and chocolate chips until evenly distributed.

                    Bake the Cheesecake:

                      - Pour the cheesecake filling over the cooled crust in the springform pan.

                        - Bake in the preheated oven for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.

                          Add the Topping:

                            - Once the cheesecake has cooled, spread the miniature marshmallows over the top.

                              - Use a kitchen torch to toast the marshmallows until golden brown. If you don’t have a torch, you can place the cheesecake briefly under the broiler, watching closely to avoid burning.

                                - Drizzle the chocolate ganache over the toasted marshmallows.

                                  Chill and Serve:

                                    - Refrigerate the cheesecake for at least 4 hours or overnight for best results.

                                      - Before serving, garnish with crushed graham crackers and additional toasted marshmallows if desired.

                                        Prep Time: 30 minutes | Total Time: 6 hours (includes chilling) | Servings: 12