When it comes to Summertime baking, I usually only have one thing on my mind: S’mores. The S’mores archive is deep here on Planet Byn, but I actually have two more things to add it to this year. First up is this S’mores Cheesecake that has been on my to-bake list FOREVER! I thought our team’s annual summer BBQ was the perfect occasion, and was hyping it up for weeks for my co-workers.

I had this built up in my mind as a huge project to tackle, but it surprised me by being very straightforward. The graham cracker crust is only two ingredients that get mixed together and pressed along the bottom and up the sides of a springform pan. The chocolate cheesecake filling gets mixed together in one bowl, and as long as all your ingredients are room temperature, this is smooth sailing. The final component, homemade marshmallow, used to be my nemesis for years, until I found a reliable recipe that works for me every single time.

Everything went perfectly, and this turned out to be stunning, in my opinion. My co-workers loved it and there were a few minds blown to the tune of “Wait, what? You can MAKE marshmallows?”. There was only one tiny slice left which no one claimed, so I got to take it home as the chef’s treat!

S’mores Cheesecake

Source: Life, Love & Sugar + A Cozy Kitchen

Ingredients

Graham Cracker Crust

• 1/2 cup (1 stick) butter
• 1 1/4 cups graham cracker crumbs

Chocolate Cheesecake

• 3 pkg cream cheese, room temperature
• 1 cup sugar
• 3/4 cup cocoa, sifted (mine always has lumps)
• 1 cup sour cream, room temperature
• 1 tsp vanilla
• 4 eggs, room temperature

Marshmallow Topping

• 2 tbsp water
• 1/2 cup + 2 tbsp sugar
• 2 large egg whites, room temperature
• 1/8 tsp cream of tartar
• 1/8 tsp salt
• 1/4 tsp vanilla

Directions

1. Preheat the oven to 325° and dig out a 9″ springform pan.
2. For the crust, melt the butter in a medium sized microwave safe bowl. Add the graham cracker crumbs and mix until evenly combined. Add to the springform pan and press into an even layer across the bottom and up the sides. Bake for 10 minutes, then set aside to cool while you make the cheesecake.
3. For the cheesecake, first reduce the oven to 300°. In a large bowl, mix together the cream cheese, sugar and cocoa on low speed until combined. Add the sour cream and vanilla and mix on low again until combined. Finally, add each egg one at a time, mixing slowly until fully incorporated. Mixing slowly on low speed is one of the keys to avoiding cracks, although it doesn’t super matter here, since we’re covering the top of the cheesecake with marshmallow. Pour the batter into the crust and bake for 1 hour, 5 minutes, then turn off the oven and let the cheesecake sit inside with the oven door closed for 30 minutes. Crack open the oven door and let it cool for another 30 minutes, then finally remove and let it cool all the way to room temperature. Cover with plastic wrap and chill overnight.
4. To make the marshmallow topping, set up a double boiler (so, a saucepan with about 2″ of simmering water, with a heatproof bowl set over top that is not touching the water). Add the water, sugar, egg whites, cream of tartar and salt to the bowl. Using an electric mixer, mix together on low speed to combine, then slowly increase speed to high, whipping the mixture to stiff peaks. This should take about 5 minutes. Remove the bowl from the double boiler, and set on the counter on a tea towel. Whip for 2 more minutes, then add the vanilla and mix until combined.
5. Spoon this fluffy goodness onto the top of the cheesecake, and spread around making nice swoops with an offset spatula. Using a kitchen torch, toast the marshmallow lightly until golden brown.