Saturday, September 3, 2011

S'mores Cheesecake

If you haven't been able to tell yet, I am a finatic for cheesecake!! Love Love Love cheesecake! This particular recipe is so good with the gooey chocolate on top, toasty marshmallows and milk chocolatey cheesecake. Try it. You will not be disappointed.
You will need:
CRUST
2 cups of graham cracker crumbs
1/4 cup of sugar
7 Tbs. of melted butter
CHEESECAKE FILLING
3 (8oz.) pkgs. of cream cheese, softened
1 cup of sugar
1/2 cup of sour cream
1 Tbs. of vanilla bean paste
1/2 cup of semi-sweet chocolate chips, melted
2 Tbs. of all-purpose flour
3 eggs
3 cups of tiny marshmallows
2 Tbs. of graham cracker crumbs for decoration, if desired
GANACHE
1/2 cup of heavy cream
1 cup of semi-sweet chocolate chips

Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, mix the graham cracker crumbs, melted butter and the sugar. Press the crumb mixture onto the bottom and 1/2 way up the sides of a 9 inch springform pan. Refrigerate for 15 minutes or until ready to pour the filling in and bake. In a large bowl, mix the cream cheese and the sugar until light and fluffy. Add the sour cream and the vanilla bean paste and mix just until combined. Add the cooled melted chocolate and the flour and mix well. Add the eggs one at a time, mixing well after each addition. Pour into the prepared springform pan. Bake for about 1 hour to 1 hour and 10 minutes or until the cheesecake is set and the center is slightly jiggly. While the cheesecake is in the oven, begin to make your ganache. Pour the heavy cream into a heavy saucepan and heat on medium-high heat just until boiling over. Remove from the heat and add the chocolate chips. Stir until chocolate is completely melted and smooth. Set to the side to completely cool. When the cheesecake is done baking, remove from the oven and cool for 30 minutes. Add the ganache over the top of the cheesecake. Make sure to reserve a few tablespoons to drizzle over the top of the mashmallows later. Pile the tiny marshmallow on top of the ganache and broil 5 inches away from the heat. Keep the oven door open so you can keep a close watch so as to not let the marshmallows burn. This should take a couple of minutes or until the marshmallows are golden brown. Remove from the broiler and cool completely and refrigerate for at least 4 hours or overnight. Before serving, drizzle the reserved ganache over the marshmallows and sprinkle with a little more of the graham cracker crumbs. Enjoy!

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