I absolutely adore S’mores and think they are meant for more than a summer treat! So here it is February and I’m enjoying this divine Smores Cheesecake recipe from Southern Lady magazine. You do need a candy thermometer to make this recipe but it is so worth it!
S’more Cheesecake, makes 1 (10-inch) cheesecake
- 2 cups firmly packaged graham-cracker crumbs
- 1/3 cup sugar
- 6 Tbsp. butter, melted and cooled
- 1 large egg white, lightly beaten
- 12 ounces semisweet chocolate, chopped
- 1/4 cup butter
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 3 large egg yolks
- 3 large eggs
- 2 Tbsp. all-purpose flour
- 1 Tbsp. unsweetened cocoa powder
- 1 (8-ounce) container sour cream
- 1 1/2 cups sugar
- 6 large egg whites
- melted chocolate
- crushed graham crackers
- Preheat oven to 300 F.
- To prepare crust: In a small bowl, combine graham-cracker crumbs, sugar, melted butter, and egg white. Press crumb mixture firmly onto bottomand halfway up sides of a 10-inch springform pan. Bake for 10 minutes; set aside to cool.
- To prepare filling: In a small bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring between each, until melted and smooth (about 1 1/2 minutes total).
- In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg yolks and eggs, one at a time, beating well after each addition. Add flour and cocoa, beating just until combined. Beat in melted chocolate mixture and sour cream. Spoon cheesecake mixture into prepared pan. Bake for 1 hours and 20 minutes to 1 hour and 30 minutes; turn off oven. Leave in oven with door closed for 3 hours.
- Remove from oven. Gently run a knife around edge of pan to release sides. Let cool completely in a pan on a wire rack. Cover, and chill for 8 hours. Remove sides from pan.
- Top with Swiss Meringue. Using a kitchen torch, lightly brown meringue. Garnish with melted chocolate and graham crackers, if desired.
- To make meringue: In the top of a double boiler over simmering water, combine sugar and egg whites. Cook, whisking constantly, until mixture registers 140 F on a candy thermometer. Remove from heat, and beat at high speed with an electric mixer for 10 minutes. Use immediately.
Adapted Recipe & Photo courtesy of Southern Lady Magazine.