S'mores Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: low-fat cream cheese

💰Cheaper: ricotta cheese

Low-fat cream cheese cuts calories without sacrificing texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar

Dark chocolate chips provide antioxidants and can be less expensive.

mini marshmallows

🥗Healthier: homemade marshmallow fluff

💰Cheaper: regular marshmallows

Regular marshmallows are often cheaper and can be used in place.

Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Combine the graham cracker crumbs, sugar, and melted butter until the crumbs are well moistened with butter.

Press the crumb mixture into the bottom and about 1-inch up the sides of the pan. Bake for 10 minutes.

Reduce the oven temperature to 300ºF.

Place chocolate in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat and set aside to cool slightly.

In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Add the sugar, cocoa powder, vanilla, and salt then beat until well combined.

Beat in the heavy cream followed by the melted and cooled chocolate. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.

Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. The center of the cheesecake will still look wet, this is normal. Turn the oven off, leave the cheesecake in the water bath in the oven with the door closed for another hour.

Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours but preferably overnight.

Just before serving, place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat.

Add the chocolate, and stir until the chocolate is completely melted. Let the ganache cool.

Arrange the marshmallows in an even layer over the top of the cheesecake, cut side down. Place the cake under the broiler for about 30 seconds or until the marshmallows become lightly toasted.

Drizzle the ganache over the top of the toasted marshmallows.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens