S'mores Delight (Print Version)
# Ingredients:
01 -
1/2 cup packed light brown sugar.
02 -
1 and 1/2 cups finely crushed graham crackers.
03 -
5 tablespoons melted butter.
04 -
1 teaspoon pure vanilla extract.
05 -
1 cup marshmallows.
06 -
3/4 cup mini chocolate chips.
07 -
32 ounces softened cream cheese.
08 -
2 whole eggs.
09 -
1/2 cup tangy sour cream.
10 -
3/4 cup rich heavy cream.
11 -
3/4 cup granulated white sugar.
12 -
2 teaspoons vanilla extract.
13 -
2 tablespoons of cornstarch.
14 -
2 cups marshmallows (again for toppings).
15 -
10 ounces warmed hot fudge sauce.
# Instructions:
01 -
Preheat your oven to 325°F.
02 -
Coat a 9-inch springform pan with butter or non-stick spray.
03 -
Combine melted butter, brown sugar, vanilla, and graham crumbs until it looks like wet sand.
04 -
Firmly press the crust mixture into the bottom and sides of your pan.
05 -
Spread marshmallows and mini chocolate chips evenly over the crust, setting the base for your cheesecake.
06 -
Whip cream cheese until smooth, mix in sugar and cornstarch, add eggs one by one, then blend in sour cream, vanilla, and heavy cream.
07 -
Pour the creamy mixture over the crust.
08 -
Place in a water bath, let it bake for about 90 to 95 minutes.
09 -
Once done baking, turn off the oven, leave the door ajar for 10 minutes. Let it rest an extra 10 on the counter. Loosen the edges and cool for an hour.
10 -
Spread warm fudge and marshmallows over the top. Broil for 30 to 35 seconds until the marshmallows have a golden finish.
11 -
Let the cake come to room temp, then refrigerate for a minimum of 4 hours.
# Notes:
01 -
Using a water bath keeps the texture silky. Avoid testing the center with a knife. Use the three-step cooling method to stop cracks from forming. Prepping this a few days ahead is fine, but wait to add the top layer until it's time to serve.