Brownie S’mores Cheesecake

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 crackers)
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• Pinch of salt

For the Brownie Layer:

• 4 oz dark chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup mini chocolate chips

For the Cheesecake Layer:

• 24 oz (3 packages) cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup heavy cream

For the Marshmallow Topping:

• 2 cups mini marshmallows
• 3 tbsp butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For Assembly:

• 4 oz dark chocolate, melted
• Extra graham crackers, broken into pieces
• Mini marshmallows for decoration

Equipment:

• 9-inch springform pan
• Large roasting pan (for water bath)
• Electric mixer

Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
2. Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened.
3. Press mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes. Remove and let cool while preparing brownie layer.

Make the Brownie Layer:

1. Lower oven temperature to 325°F (165°C).
2. In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring between each, until smooth.
3. Whisk in sugar until combined, then beat in eggs one at a time.
4. Sift together flour, cocoa powder, and salt. Fold into chocolate mixture until just combined.
5. Stir in mini chocolate chips.
6. Spread brownie batter evenly over the graham cracker crust.
7. Bake for 15-18 minutes until just set (don’t overbake). Remove and cool completely.

Make the Cheesecake Layer:

1. Beat cream cheese with an electric mixer until smooth and fluffy (about 3-4 minutes).
2. Add sugar and beat until well combined.
3. Beat in eggs one at a time, mixing well after each addition.
4. Mix in sour cream, vanilla, and heavy cream until smooth.
5. Pour cheesecake batter over the cooled brownie layer.

Bake the Cheesecake:

1. Place the springform pan in a large roasting pan.
2. Fill the roasting pan with hot water halfway up the sides of the springform pan.
3. Bake for 55-65 minutes until center is almost set but still slightly jiggly.
4. Turn off oven and crack door open. Let cool in oven for 1 hour.
5. Remove from water bath and cool completely at room temperature.
6. Refrigerate for at least 6 hours or overnight.

Make the Marshmallow Topping:

1. In a saucepan over low heat, melt mini marshmallows with butter, heavy cream, vanilla, and salt.
2. Stir constantly until smooth and creamy.
3. Let cool for 10 minutes until slightly thickened but still spreadable.

Assemble and Finish:

1. Remove cheesecake from springform pan and place on serving plate.
2. Spread marshmallow topping evenly over the top of the cheesecake.
3. Drizzle with melted chocolate in a decorative pattern.
4. Arrange broken graham crackers and mini marshmallows around the top.
5. For extra s’mores effect, use a kitchen torch to lightly toast some of the marshmallows (optional).
6. Refrigerate for 30 minutes to set toppings before serving.

Storage:

• Refrigerator: Cover and store for up to 5 days
• Freezer: Wrap well and freeze for up to 2 months (thaw overnight in refrigerator)
• Make-ahead: Can be made 2 days in advance (add toppings day of serving)

Serving Tips:

• Use a warm, clean knife between each slice for clean cuts
• Let sit at room temperature for 10-15 minutes before serving for easier slicing
• Serve with extra melted chocolate or caramel sauce if desired

Pro Tips:

• Room temperature ingredients: Essential for smooth cheesecake filling
• Water bath: Prevents cracking and ensures even cooking
• Don’t overbeat: Once eggs are added, mix just until combined
• Cooling process: Gradual cooling prevents cracks
• Marshmallow layer: Work quickly as it sets fast

Variations:

• Peanut Butter S’mores: Add 1/4 cup peanut butter to cheesecake layer
• Salted Caramel: Drizzle with salted caramel instead of chocolate
• Double Chocolate: Add chocolate chips to cheesecake layer
• Strawberry S’mores: Add strawberry puree swirl to cheesecake
• Individual Portions: Make in muffin tins for personal-sized treats

Troubleshooting:

• Cracks on surface: Usually from overbaking or rapid temperature changes
• Soggy crust: Make sure crust is fully baked before adding layers
• Runny marshmallow: Let it cool longer before spreading
• Dense brownie layer: Don’t overbake the brownie portion

Serves: 12-16 slices
Prep Time: 1 hour
Bake Time: 1 hour 30 minutes
Chill Time: 6+ hours
Total Time: 9+ hours