S’mores cheesecake! Can’t really say much more. Double chocolate cheesecake, graham cracker crust and never-ending marshmallow meringue. So delicious!
This isn’t just chocolate cheesecake, it’s double chocolate.
With ribbons of dark chocolate mixed in, you get an extra burst of chocolate in each bite.
This is a rich, dense cheesecake, but the light and fluffy marshmallow meringue adds a creaminess that compliments and offsets all of that intense chocolate.
Plus it’s downright gorgeous!
The secret to getting a great texture, less cracking and falling is, to leave the cheesecake in the oven after it’s done baking until the oven is cooled down.
Have you ever wanted to be the one who show up with the show-stopper dessert at the next party or family get together?
This is the cake that will do it! They’ll all wonder when you went to culinary school…especially when they taste it. You’re the only one who has to know how easy it was to make.
You can thank me later.
| Servings | Prep Time |
| 12 | 15 min |
| Cook Time | Passive Time |
| 65 min | 4 hours cooling |
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S'mores cheesecake! Can't really say much more. Double chocolate cheesecake, graham cracker crust and never ending marshmallow meringue. So delicious!
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- 1 3/4 C graham cracker crumbs
- 1/2 C butter melted
- 1/3 C granulated sugar
- 4 8 oz pkgs cream cheese room temperature
- 1 1/4 C granulated sugar
- 1 teaspoon vanilla
- 4 eggs
- 1/2 C cocoa powder
- 4 ounces ghirardelli dark chocolate
- 6 egg whites
- 1 C marshmallow fluff
- Preheat oven to 350° F. Stir together graham cracker crumbs, melted butter and sugar until completely mixed. Press evenly into the bottom of a spring form pan. Set aside.
- In a mixing bow, add cream cheese, sugar and vanilla. Mix well. Add eggs one at a time until mixed in. Add cocoa powder, mix well. Set aside. In a separate bowl, melt 4 oz. chocolate. Take 1/2 Cup of the cheesecake batter, add the melted chocolate and 1/4 cup milk and stir well to make a dark chocolate batter that you'll use to ribbon in with the cheesecake. Pour 1/3 of the original cheesecake batter over the graham cracker crust. With the dark chocolate batter, dollop 5 or 6 teaspoons full over the cheesecake batter, take a knife and pull through the dark chocolate to swirl through the cheesecake. Repeat two more times, until you're swirling the top of the cheesecake. Bake for 65 minutes, then turn the oven off and leave the cheesecake in until the oven cools down. This will help keep the center of the cheesecake from falling and gives it a better texture. Remove from oven and refrigerate until cold.
- In a clean mixing bowl, mix egg whites until stiff peaks form. Add marshmallow fluff and mix until incorporated. Tower the meringue on top of the cooled cheesecake. Use a torch to brown the meringue. Keep cheesecake refrigerated.
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