Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 240ml sour cream
- 1 teaspoon vanilla extract
- 100g mini marshmallows
- 100g milk chocolate chips
- For topping: chocolate ganache, additional marshmallows, graham cracker crumbs
Instructions
- Mix graham cracker crumbs with melted butter until combined. Press into the bottom of a 9-inch springform pan and bake at 180°C (350°F) for 10 minutes. Let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Gently fold in mini marshmallows and chocolate chips.
- Pour filling over cooled crust and bake at 160°C (320°F) for 50-55 minutes until just set. Cool in the oven with the door ajar for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Prepare chocolate ganache and pour over the chilled cheesecake. Decorate with additional marshmallows, graham cracker crumbs, or toasted marshmallows.
Notes
- Use room temperature cream cheese for a smooth filling.
- Refrigerate at least 4 hours or overnight before serving for best flavor and texture.
- Toast marshmallows for extra s’mores flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg