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Smores Cheesecake

Smores Cheesecake

Smores Cheesecake - all the deliciousness of campfire smores in a very grown up, decadent dessert that will have eyes popping around any dinner table.

Course Dessert
Cuisine North American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 16 Servings
Author Barry C. Parsons

Ingredients

For the Graham crumb base

  • 2 cups graham wafer crumbs
  • 4 tbsp sugar
  • 1/2 cup melted butter

For the chocolate cheesecake layer

  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • 1 ½ pounds cream cheese three 8 oz blocks
  • 3 squares unsweetened baking chocolate melted (a pinch you can substitute 1/2 cup cocoa but add a few tablespoons of milk to the batter as well)
  • 1 cup sugar
  • 3 eggs
  • tsp vanilla extract

For the chocolate ganache glaze

  • 1/4 cup whipping cream
  • 1 cup dark or semisweet chocolate chips

For the Marshmallow Fluff Frosting

  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons water
  • 2 large egg whites at room temperature
  • 2 tsp pure vanilla extract

Instructions

To prepare the Graham crumb base

  1. In a small bowl, combine the graham crumbs, sugar and melted butter.
  2. Press into the bottom of a lightly greased 10 inch spring form pan. (Grease bottom only! or line the bottom of the pan with parchment paper for even easier release of the cheesecake when it's baked. Lay a sheet of parchment paper on the bottom portion before you clip on the sides, then trim the excess paper hanging from the bottom of the pan.)

To prepare the chocolate cheesecake layer.

  1. First whip the whipping cream and powdered sugar to firm peaks and set aside.
  2. Cream together the cream cheese, melted chocolate and sugar.
  3. Add the eggs, one at a time beating well after each addition.
  4. Then add the vanilla extract and blend in well.
  5. Fold the whipped cream into the cheesecake batter until smooth
  6. Pour over the graham crumb base in the prepared spring form pan.
  7. Bake in a water bath (bain mariat 300 degrees F for about an hour or until the surface of the cake no longer looks glossy.
  8. Remove from oven and immediately run a sharp knife around the edge of the pan (this can help to prevent cracking>).
  9. Cool completely in the pan before refrigerating. Top with chocolate ganache glaze.

To prepare the Chocolate Ganache Glaze

  1. In a small saucepan, scald but do not boil 1/4 cup whipping cream.
  2. Then melt in the chocolate chips on low heat.
  3. Spread evenly on the top of the cooled cheesecake and refgerate for at least 15 minutes before adding the marshmallow fluff frosting.

To prepare the Marshmallow Fluff Frosting

  1. To a small saucepan add the sugar, corn syrup and water.
  2. Stir together and bring to a rolling boil over medium heat but do not stir while it boils. Cook until the mixture reaches 242 degrees F on a candy thermometer or when a 1/4 tsp of the mixture dropped into ice water forms a firm ball.
  3. Meanwhile, in the bowl of an electric mixer with a whisk attachment, whip the egg whites and vanilla extract to soft peaks:
  4. When the sugar syrup gets to the proper temperature, with the electric mixer still running on medium speed, very slowly pour the syrup in a thin stream onto the beating egg whites.
  5. Beat until soft but well defined peaks form.
  6. Immediately spread the frosting onto the top of the chocolate ganache on the cheesecake.
  7. Using a butane kitchen torch on medium flame, carefully wave the flame back and forth in a continuous motion over the frosting until it toasts to a golden brown.
  8. If you don't have a butane kitchen torch you can carefully brown the top of the frosting under your oven's broiler. Place the cheesecake plate on a pizza pan so that you can rotate it easily while it is under the broiler. Place the frosted cheesecake on the oven's middle rack under the broiler and rotate about 90 degrees every 15-20 seconds as the top browns. Watch this very carefully and DO NOT leave it unattended; this can burn very quickly. The browning time will vary from oven to oven, so use your own judgement and immediately take it out of the oven when the proper color has been achieved.
  9. Refrigerate the cheesecake until ready to serve.