It’s been a few days, no? Don’t worry, pretties. I’ve been a-ok. Me and my s’mores cheesecake – we’ve been juuuuust fine. Oh, and also – let’s address this right up front – did you know that my husband isn’t a “big cheesecake fan?”
He just CASUALLY mentioned that to me in passing tonight. How is that even possible? Cheesecake is pretty much what life is about, right? Buttery graham cracker crust, thick and creamy filling? How can he not L-O-V-E cheesecake?
In fact, I’m pretty sure there was something in our wedding vows about cheesecake. Well, maybe not, but there should have been – an omission by blissful ignorance. ‘Cause really, who would even think that there might be someone out there who isn’t a “big cheesecake fan?”
WHAT IS WRONG WITH MY HUSBAND?!?
Ok. Maybe I’m overreacting just a smidge.
But still. Honestly. #cheesecake4eva
Anyway, this is a variation of my very favorite cheesecake recipe. In fact, I made the original for you yesterday so I can show you my favorite basic cheesecake – and then you can alter it and fancy it up however you like.
Now, I do have to add a bit of a disclaimer – I definitely am #teamcrumblycheesecake. I don’t care much for super creamy cheesecake – I like what I call the “Cheesecake Factory” style of cheesecake. Thick, dense, slightly crumbly and very sturdy.
This s’mores version was really a no-brainer, and the addition of chocolate and toasted marshmallows works nicely. And, it really tastes like a s’more! It’s a perfect fall dessert, and who does’t love a toasted marshmallow?
Hm. Probably my husband. I should ask – you know, in case he has any other classic, delicious dessert aversions. 😉
Ok, a few cheesecake tips, if you will – first, use a really good quality springform pan. This will help prevent leaks and a soggy crust. Second, don’t overbeat your batter. Too much air in your batter = cracked cheesecake. Drop it on the countertop a few times to pop the bubbles in the batter before you pop it in the oven.
And finally, don’t open your oven door while it’s baking. Let it do its thang, and you’ll be rewarded with a beautiful cake when 90 minutes is up.
Hope you love it – I’ll be back in a couple of days with more tips and tricks for a perfect cheesecake!
- 1 and ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 stick (1/2 cup) unsalted butter, melted
- 4 (8-ounce) packages of cream cheese, softened
- ¾ cup granulated sugar
- 2 Tablespoons corn starch
- 2 eggs at room temperature
- ½ cup sour cream at room temperature
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- 10 oz hot fudge topping, warmed
- 2 cups marshmallows
- Preheat oven to 325 degrees (F).
- Prepare a 9-inch springform pan with cooking spray or butter.
- To prevent water seepage, wrap the springform pan in heavy-duty aluminum foil. I use two layers of extra-large sheets.
- Place springform pan into a large roasting pan, and set aside.
- In a medium-sized bowl, combine graham cracker crumbs and brown sugar.
- Add vanilla and melted butter, and stir until completely moistened.
- Pour mixture into the springform pan, and use the bottom of a glass to press the mixture into the bottom of the pan in an even layer - do not come up the sides with this crust. Set aside.
- In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat cream cheese with your paddle attachment until smooth and creamy.
- Add cornstarch, and beat to combine.
- Add sugar, and beat until completely incorporated.
- Add eggs, one at a time, beating completely after each addition.
- Add vanilla, sour cream and whipping cream, and beat until smooth, scraping down sides of bowl at least once.
- Pour batter into the prepared springform pan.
- Drop the filled cheesecake firmly on to your countertop several times to release any air bubbles. Return the springform pan to the roasting pan.
- Place the roasting pan, with wrapped springform pan inside, into preheated oven.
- Fill the roasting pan with water, until halfway up the springform pan. Work quickly, so you don't release too much heat from the oven.
- Bake for 90 minutes. DO NOT open the door during baking.
- Remove cake from roasting pan, and allow to cool for 30 minutes on a wire rack.
- After 30 minutes, run a thin knife around the outside of the crust to release from the sides. This will help prevent cracking.
- Cool for another 30 minutes on a wire rack, then lightly cover and move to the refrigerator.
- Continue to cool for at least 4 hours, but ideally overnight.
- Before serving, top the cheesecake with warmed hot fudge sauce.
- Top with marshmallows. Use a kitchen torch or your oven broiler to brown the tops. NOTE: broiler will take only a few seconds, don't walk away.