By daily 
S’mores Cheesecake π«π°π₯
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For the Crust:
1 1/2 cups (213 grams) graham cracker crumbs (about 14 full-size sheets, finely crushed)
1/3 cup (66 grams) granulated sugar
6 tablespoons (85 grams) unsalted butter, melted
For the Marshmallow Cheesecake:
32 ounces (908 grams) cream cheese, room temperature
1 cup (198 grams) granulated sugar
2/3 cup (151 grams) sour cream, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
1 cup (43 grams) miniature marshmallows
1/2 cup (90 grams) miniature chocolate chips
For the Ganache:
1 cup (170 grams) chocolate chips or chopped milk chocolate
3/4 cup (170 grams) heavy cream
Additional jumbo marshmallows, for toasting
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1. Make the Crust:
Preheat Oven: Preheat to 350Β°F (175Β°C).
Crush Graham Crackers: In a food processor, finely crush the graham crackers, then combine with the melted butter.
Press Crust: Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan, compacting it well.
Bake Crust: Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325Β°F (163Β°C).
2. Make the Cheesecake:
Cream the Mixture: In a mixer, beat together the cream cheese and sugar for 2β3 minutes until smooth and creamy.
Add Sour Cream & Vanilla: Mix in the sour cream, vanilla extract, and salt until fully combined.
Incorporate Eggs: In a separate bowl, whisk the eggs, then gradually add them to the cheesecake mixture, mixing gently to avoid overmixing.
Fold in Marshmallows & Chocolate Chips: Gently fold in the miniature marshmallows and chocolate chips.
3. Prepare the Springform Pan:
Wrap Pan: Wrap the springform pan in 3 layers of aluminum foil or place it inside a 10-inch cake pan for added protection from water.
Pour Batter: Pour the cheesecake batter into the prepared graham cracker crust.
4. Bake the Cheesecake:
Water Bath: Place the pan in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the springform pan.
Bake: Bake at 325Β°F (163Β°C) for about 70 minutes, until the edges are set but the center (about a 3- to 4-inch circle) is still slightly jiggly.
Cool in Oven: Turn off the oven and leave the door slightly open. Cool the cheesecake inside the oven for 30 minutes.
Room Temperature Cooling: Remove from the oven and let it cool at room temperature for 1 hour. Afterward, refrigerate for at least 4 hours, or ideally, overnight.
5. Make the Ganache:
Melt Chocolate & Cream: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on 50% power in 1-minute intervals, stirring between, until smooth.
Cool & Pour: Allow the ganache to cool slightly, then pour it over the chilled cheesecake. Spread it evenly with an offset spatula. Reserve a small portion of the ganache for drizzling.
6. Toast the Marshmallows:
Add Marshmallows: Arrange jumbo marshmallows on top of the cheesecake, leaving an inch or two around the edges.
Toast: Using a kitchen torch (or oven broiler), toast the marshmallows until golden brown.
Drizzle Ganache: Drizzle the reserved ganache over the toasted marshmallows.
Final Chill: Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to fully set.
Serving:
Once the cheesecake has set, slice it with a sharp, non-serrated knife and enjoy your rich, gooey, and irresistible S’mores Cheesecake!
Total Time: 7 hours, 40 minutes
Yield: 16 servings
This dessert is sure to bring the nostalgia of s’mores in every creamy bite!π₯π₯π₯