Silky Smores Cheesecake

Let’s combine the toasty flavors of smores with the creamy decadence of cheesecake! It will be enjoyed by everybody!

The “Some More” was a recipe from the 1927 Girl Scout Guidebook Tramping and Trailing with the Girl Scouts. The original recipe was meant to feed 16 Girl Scouts. The recipe included 16 graham crackers, 16 marshmallows, and 8 bars of plain chocolate. Then the marshmallows were to be toasted by fire until gooey. The toasted marshmallow would then be placed atop the chocolate bar and squished between two graham crackers. Eventually the “Some More” was shortened to the word Smore or S’more.

Cheesecake was invented by the ancient Greeks in 230 A. D. The first recorded recipe for cheesecake was written by a Greek writer named Athenaeus. The recipe said to pound cheese until smooth, push it through a sieve, add honey and spring wheat flour, then heat in one mass before cooling and serving. While modern cheesecake is a sweet dessert made from a soft cheese like cream cheese or ricotta cheese, sugar, and eggs. It is typically baked and chilled to achieve firmness. There is typically a bottom crust or base made from graham crackers, cookies, and sometimes sponge cake.

This recipe is a combination of my favorite dessert and my husband’s favorite dessert. I have always loved cheesecake and my husband can never resist a smore. One day I noticed that we had a bag of marshmallows that were going stale and I wanted to make good use of them. Then the gears started turning in my head to make a smores cheesecake. It would have a graham cracker base, a chocolate cheesecake filling, a topping of browned marshmallows, all garnished with melted chocolate. When my husband saw the cheesecake in the refrigerator he got very excited to eat it after dinner. He absolutely loved it when he tried it, which made me very happy. I hope that this recipe brings some happiness to your family. Please enjoy!

Silky Smores Cheesecake

Yields 8 servings

Specialty Tool: Hand held mixer or stand up mixer

Prep Time 15 min

Bake Time 62-70 minutes

Inactive Time 3 hours

Drink Pairing Suggestion: Milk

Ingredients

Crust:

8 full graham cracker sheets

6 tablespoons butter, melted

Substitution: 1 premade 9 inch graham cracker crust

Filling:

3 ounces milk chocolate, melted

8 ounces cream cheese, softened

1/2 cup Plain Greek Yogurt

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 extra large egg

Topping:

18-20 standard sized marshmallows

1-2 ounces chocolate, melted for drizzling (optional)

Directions

Preheat oven to 325 F

Crush the graham crackers with a rolling pin or a food processor. Place the graham cracker crumbs into a 9 inch glass pie plate. Pour in the melted butter and stir together.

Using the bottom of a dry measuring cup press the graham cracker crust onto the bottom and sides of the pie plate.

Bake the crust for about 8 minutes in the oven. (Skip these steps if using a premade crust.)

Using a hand-held mixer, cream together the melted chocolate, cream cheese, yogurt, and sugar until smooth. Add the vanilla extract and egg. Whip until creamy.

Pour mixture into pre-baked graham cracker crust. Smooth the top.

Place into the oven and bake for about 1 hour.

Move cheesecake to a cooling rack.

Set oven to broil.

Top the cheesecake with the marshmallows. Place in the oven and broil for 30 seconds to 2 minutes, until the marshmallows are a golden brown. (Broiler times will vary). Make sure to watch the marshmallows. If you take your eyes off of them they will burn.

Take cheesecake out of the oven.

If using, drizzle melted chocolate on top of the marshmallows.

Let the cheesecake cool on a cooling rack for 30 minutes. Do not disturb or the cheesecake will crack.

Place cheesecake in the fridge for about 3 hours to let it set.

Slice the cheesecake. Serve cooled.

You can also make this recipe in an 8 inch spring-form pan.

Want more cheesecake recipes? Try my Lighter Greek Yogurt Cheesecake or Apple Cider Pie Cheesecake.

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