Seriously, who doesn’t love a good s’more?
They’re one of the best things on the planet. But: There are two issues. First, you need a fire. Second, they are messy.
Turns out that the s’more ingredients (graham crackers/chocolate/marshmallows) go equally well together in my S’more Cheesecake
. It’s actually an easy cheesecake to make since it doesn’t require any fancy water baths.
Most importantly, anyone with a broiler in their oven can make the marshmallow topping perfectly toasted!
This recipe starts with the crust and while you could use normal graham crackers, I used Golden Graham cereal for this version. It worked great and is actually a little easier to pulse into crumbs.
Just mix the crushed cereal with melted butter, sugar, and a pinch of salt and then pack it evenly into a springform pan. I like to use a measuring cup to make sure it’s evenly packed around the edges.
Bake this at 350 degrees F for 12 minutes so the crust solidifies. Meanwhile, mix together the filling ingredients.
Like I said, this is a very easy cheesecake filling. You can use either a hand mixer or a stand mixer with the paddle attachment. Start by mixing together the cream cheese, sugar, and pinch of salt. Then add in the melted (but cooled) chocolate, eggs, and cream and mix until combined well.
It should be a silky smooth texture.
Pour this into your prepared crust and you’re ready to bake!
Turn your oven down to 325 degrees F and bake this cheesecake for 55-60 minutes until the center is just starting to set. Again, you don’t need to bake this in a water bath or anything. Just straight in the oven!
Once the cake is cooked, turn off the oven, crack the door a bit, and let the cheesecake cool slowly in the oven for one hour. Then transfer to the fridge to cool completely for 3-4 hours.
When your cheesecake is completely cool, make the marshmallow topping!
This might look intimidating, but it’s pretty straightforward. Basically, it’s a cheater’s meringue. Just add all the topping ingredients except the marshmallows to a large metal mixing bowl and whisk together over a pot of boiling water to slowly heat the mixture.
Be careful that the topping doesn’t get too hot, as it might cook the eggs. Move it on and off the heat to keep it hot, but not solidifying. Then stir in the marshmallows and let them slowly melt. I cut the marshmallows into quarters so they melt faster.
Once the marshmallows are stirred in, let this sit over the heat briefly so they melt and then start whisking the mixture like crazy. You can do this by hand or with the whisk attachment of a stand mixer, but you want the meringue to have stiff peaks and hold its shape.
Then quickly transfer it to the cake, which you should remove from the springform pan at this point.
Turn your broiler on high and broil the cheesecake for 60-90 seconds just so the topping starts to brown slightly. Watch it very closely as it can burn quickly and ruin your work!
When the topping is lightly browned, let it cool and then cut and serve!
This is a show-stopping dessert and definitely classes up some traditional campfire eats.Nick thinks you don’t need a campfire to make a good s’more. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.