oSmores Cheesecake
This rich smores cheesecake recipe is a
sure-fire show-stopper and a great alternative to a traditional campfire
smores.
Ingredients
For
the crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted
butter melted
For
the filling
- 9 ounces semisweet chocolate chopped fine
- 32 ounces cream
cheese softened
- 3/4 cup heavy
cream
- 1 and 1/3 cups granulated
sugar
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3 large
eggs room temperature, lightly
beaten
For
the topping
- 3 tablespoons heavy
cream
- 1 tablespoon light corn syrup
- 2 ounces semisweet chocolate
- 20 large
marshmallows cut in half
- 2 tablespoons graham cracker crumbs
Instructions
1.
Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch
springform pan tightly with aluminum foil.
Make
the crust
1.
Combine the gingersnap crumbs and melted butter. Press the crumb
mixture into the bottom and about 1-inch up the sides of the pan. Bake for 10
minutes.
Make
the filling
1.
Place the chocolate in a microwave safe bowl. Microwave on high
for 45 seconds. Stir well with a silicone spatula. If the chocolate isn't
melted, continue to heat in 10-second intervals. Stir after each interval until
the chocolate is completely melted. Set aside.
2.
In a large mixing bowl beat the cream cheese, heavy cream, and
sugar with an electric mixer until smooth and fluffy. Add the melted chocolate,
vanilla and flour, beat on low speed until smooth. Using a silicone spatula,
gently stir in the eggs just until combined. Pour the batter over the prepared
crust. Place the pan inside a roasting pan. Fill the roasting pan with enough
hot water to reach halfway up the sides of the cheesecake pan.
3.
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4.
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