S’mores Cheesecake
INGREDIENTS:
FOR THE GANACHE:
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream
FOR THE CRUST:
• 1 sleeve graham crackers, crushed
• 5 tbsp. melted butter
• 1/4 c. sugar
• pinch of kosher salt
• 1 sleeve of graham crackers, separated into sticks
FOR THE CHEESECAKE:
• 16 oz. (2 blocks) cream cheese, softened
• 3/4 c. powdered sugar
• 1 1/2 c. cold heavy cream
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• mini marshmallows
INSTRUCTIONS:
• Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
• Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.
• Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.
• Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall.
• Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.
• Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.
• Freeze until firm, at least 5 hours and up to overnight.
• Right before serving, broil until the marshmallows are golden, about 2 minutes.
(This recipe was acquired from Delish)
