S'Mores Cheesecake!

This recipe... to die for.  I was so nervous because when I initially made it, I made it up as I went along.  I made two versions of this cheesecake and I'm going to give you the best of both versions.  It does take some patience to make this... mostly in cooling and waiting times, but I promise it is worth every minute.   

S'Mores Cheesecake
9" springform cheesecake pan

For the crust:
20 squares {10 full sheets} of plain graham crackers
1/4 - 1/3 cup pecans
1/4 cup brown sugar
5 Tb butter, melted

For the filling:
{2} 8-ounce packages of cream cheese
1 cup brown sugar
1 Tb vanilla
5 eggs
2 Tb flour
1/2 t. baking powder
1 small jar marshmallow creme {mine was 7 ounces}
2 cups mini marshmallows
3/4 bag {good quality, I used Ghiradelli} milk chocolate chips


Preheat the oven to 300 degrees.  Pull out cream cheese and allow to soften.  Very lightly grease with butter the sides of a 9" springform pan.  {If you don't know what size your pan is, take a ruler and measure the bottom diameter.  I initially used a 10" pan & it made the cheesecake too thin.}

In a food processor throw graham crackers, pecans, & brown sugar in and process until fine.  Pour in the melted butter in a steady stream until mixture is crumbly.  Pour into the bottom of a 9" springform pan & using the bottom of a glass, press until flat crust is formed.  The crust is meant to be really thick so that the graham crackers are properly represented.

Using a stand mixer {or hand mixer} put the cream cheese marshmallow creme, and brown sugar into the bowl and mix until incorporated.  Add the vanilla + eggs one at a time.  Then, add the flour and baking powder.  Mix in 1 cup of mini marshmallows to the batter until just incorporated, about 30 seconds. 

Pour filling into the springform pan, sprinkle with 3/4 bag milk chocolate chips, then the remaining 1 cup of mini marshmallows {you could also cut up big marshmallows if you have them} and press very lightly into the batter.  Put in the 300 degree oven for 60 minutes.  Do NOT open the oven, no matter how tempted you might be or how good it might smell.  The top should be a nice toasty marshmallow color, the center few inches will still be jiggly, it will make you question its doneness.  Trust me, it is fine.

Turn off oven, open the door wide to let the heat out, then close up the oven door again and set the timer for another 60 minutes.  Bringing down the temperature gradually will help it to not crack in the center.

Pull it out of the oven and allow to cool completely, then store in the refrigerator for at least 8 hours or overnight until ready to serve.

Heaven on a plate in the form of beautifully toasted marshmallow goodness.


Can't get enough s'mores?  Check out my s'mores bar featured on Birthday Girl.

Linked to: Today's Creative Blog, Somewhat Simple