{"id":8019,"date":"2026-05-12T08:04:13","date_gmt":"2026-05-12T08:04:13","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=8019"},"modified":"2026-05-12T08:04:13","modified_gmt":"2026-05-12T08:04:13","slug":"smores-cheesecake-4","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/smores-cheesecake-4\/","title":{"rendered":"S\u2019mores Cheesecake"},"content":{"rendered":"

S\u2019mores Cheesecake\u00a0\"\ud83d\udd25\"<\/span>
Ingredients
For the graham cracker crust:
1\u00bd cups graham cracker crumbs
\u2153 cup granulated sugar
6 tablespoons unsalted butter, melted
For the marshmallow cheesecake filling:
32 ounces (four 8-ounce blocks) full-fat cream cheese
1 cup granulated sugar
\u2154 cup sour cream, room temperature
2 teaspoons vanilla extract
\u00bc teaspoon salt
4 large eggs, room temperature
1 cup miniature marshmallows
\u00bd cup miniature chocolate chips (optional)
For the milk chocolate ganache and topping:
1 cup milk chocolate chips or chopped milk chocolate
\u00be cup heavy cream
Additional jumbo marshmallows
Instructions
Make the crust
Preheat the oven to 350\u00b0F. In a food processor, pulse the graham cracker crumbs until they become fine, sandy-textured crumbs. (If you don\u2019t have a food processor, place crackers in a sealed zip-top bag and crush with a rolling pin.) Transfer the crumbs to a medium bowl. Add the granulated sugar and melted butter. Stir with a fork until the mixture resembles wet sand and holds together when pressed. Transfer the crumb mixture to a 9-inch springform pan. Press firmly into the bottom and about 1 inch up the sides using the bottom of a measuring cup or a flat glass. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325\u00b0F. Leave the crust to cool slightly while you make the filling.

Prepare the cheesecake filling
In a large mixing bowl, beat the room-temperature cream cheese with an electric hand mixer or stand mixer fitted with the paddle attachment on medium speed until creamy and smooth, about 2\u20133 minutes. Add the granulated sugar and beat for another minute until fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the sour cream, vanilla extract, and salt. Mix on medium-low until combined, about 30 seconds.

Add the eggs
In a small bowl, lightly beat the 4 eggs with a fork just to break up the yolks. With the mixer on low speed, slowly pour about one-quarter of the beaten eggs into the cream cheese mixture. Mix just until combined, then repeat until all eggs are added. Do not overmix \u2014 overmixing incorporates too much air, which can cause cracks during baking. Scrape down the bowl once more.

Fold in the marshmallows and chocolate chips
Using a rubber spatula, gently fold in the miniature marshmallows and miniature chocolate chips (if using). Fold just until distributed evenly throughout the batter. Do not over-stir.

Prepare the springform pan for water bath
Wrap the outside of the springform pan with three layers of heavy-duty aluminum foil, making sure the foil comes up at least 2 inches on the sides. Alternatively, place the 9-inch springform pan inside a 10-inch round cake pan (both pans will go into the water bath together \u2014 the outer cake pan prevents leaks). Pour the cheesecake batter into the crust, smoothing the top with a spatula.

Create the water bath
Place the wrapped springform pan (or the pan-in-pan assembly) into a large roasting pan. Set the roasting pan on the middle oven rack. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (or the outer cake pan). Use hot tap water or water just off the boil.

Bake the cheesecake
Bake at 325\u00b0F for 70 minutes. After 70 minutes, the edges of the cheesecake should be set and firm, but the center (a 3- to 4-inch diameter circle) should still jiggle slightly when you gently shake the pan. Do not insert a toothpick \u2014 this is the correct doneness. Turn off the oven, crack the oven door open about 4\u20136 inches, and let the cheesecake cool inside the warm oven for 30 minutes.

Cool at room temperature
Remove the roasting pan from the oven. Carefully lift the springform pan out of the water bath (discard the water). Remove the foil from the outside of the pan. Place the springform pan on a wire rack and let the cheesecake cool completely at room temperature for about 1 hour.

Chill the cheesecake
Cover the cheesecake loosely with plastic wrap (do not let the wrap touch the surface). Refrigerate for at least 4 hours, but preferably overnight \u2014 at least 6 hours is best for clean slicing.

Make the chocolate ganache
Once the cheesecake is fully chilled, prepare the ganache. Place the milk chocolate chips (or chopped chocolate) in a medium heatproof bowl. In a small saucepan or in the microwave, heat the heavy cream until it is hot and just beginning to simmer (do not boil). Pour the hot cream over the chocolate. Let it sit for 2 minutes without stirring. Then whisk gently until the mixture is completely smooth and glossy. Set aside to cool for about 5 minutes \u2014 it should still be pourable but not hot.

Release the cheesecake from the pan
Run a thin, flexible knife around the inside edge of the springform pan. Release and remove the outer ring. Leave the cheesecake on the metal base for easy handling.

Add the ganache and marshmallows
Pour the slightly cooled ganache over the top of the cheesecake. Use an offset spatula to spread it evenly to the edges, allowing some to drip down the sides if desired. Reserve about \u00bc cup of ganache for drizzling later. While the ganache is still warm and soft, gently press jumbo marshmallows onto the top of the cheesecake. Arrange them in rows, leaving about a 1-inch border around the outer edge (marshmallows expand when heated and will puff outward). Place marshmallows close together but not touching.

Toast the marshmallows
Use a kitchen torch to toast the marshmallows until golden brown and puffed. Hold the torch about 2\u20133 inches from the marshmallows and move it continuously. Alternative method: Place the cheesecake under an oven broiler set to high, positioning the cheesecake about 6 inches from the heat source. Watch very closely \u2014 broiling takes 30\u201360 seconds and can burn quickly. Do not walk away.

Finish and chill
Drizzle the reserved ganache over the toasted marshmallows in a zigzag pattern. Return the cheesecake to the refrigerator for at least 30 minutes to set the ganache before slicing.

Slice and serve
Use a sharp knife wiped clean between each slice. For extra-gooey marshmallows, warm individual slices in the microwave for 15\u201320 seconds before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

S\u2019mores Cheesecake\u00a0IngredientsFor the graham cracker crust:1\u00bd cups graham cracker crumbs\u2153 cup granulated sugar6 tablespoons unsalted butter, meltedFor the marshmallow cheesecake filling:32 ounces (four 8-ounce blocks) full-fat cream cheese1 cup granulated … <\/p>\n","protected":false},"author":1,"featured_media":8020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8019"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8019\/revisions"}],"predecessor-version":[{"id":8021,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8019\/revisions\/8021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8020"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}