Our Feature Cake for 2024 is a S'more Cheesecake!

Ingredients

Crust

1 1/2 cups graham cracker crumbs

1/2 cup brown sugar

1 tsp vanilla extract

5 Tbsp melted unsalted butter

3/4 cup mini chocolate morsels

1 cup marshmallows

Cheesecake

32 oz cream cheese, softened

1/2 cup sour cream

2 eggs

3/4 cup heavy cream

3/4 cup white granulated sugar

2 Tbsp corn starch

2 tsp vanilla extract

Topping

hot fudge sauce

2 cups marshmallows

Directions

1. Preheat the oven to 325° and grease a 9 inch spring form. You will also need a large roasting pan or casserole dish.

2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.

3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.

4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.

5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.

6. Add corn starch and sugar and mix until combined.

7. Beat in eggs until well incorporated.

8. Add sour cream, vanilla extract, and heavy cream and beat until mixed very well.

9. Transfer batter into the spring form and spread in evenly.

10. Fill the second pan/dish half way up with water and place it in the oven on the lowest rack. This will help with the texture of the cheesecake.

11. Place the cheesecake in the oven on a middle rack above the pan of water.

12. Bake for 90 minutes. Turn off the oven and crack the oven door open. Let cheesecake rest for 10 minutes and then take it out of the oven.

13. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)

14. Cool cheesecake for an hour.

15. Spread enough fudge sauce to cover the top of the cheesecake and place marshmallows evenly on top.

16. Turn on the broiler in the oven.

17. Place cheesecake in the center of the oven, under the broiler. Let marshmallow toast for 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are toasty and start to blacken in some areas. You’re going for that authentic, campfire smore taste.

18. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

19. If wanting to freeze or refrigerate for a later date, do so before adding the toppings. Decorate when ready to serve.

20. Enjoy with family & friends!