•INGREDIENTS:
For the Graham Cracker Crust:
2 cups (242g) graham cracker crumbs
2 tablespoons (30g) sugar
1/2 stick (57g) unsalted butter, melted
For the Cheesecake Filling:
10 jumbo marshmallows (200g) or 10 oz (284g) regular marshmallows
4 packages (8 oz each | 904g) cream cheese, room temperature
1 cup (203g) granulated sugar
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/2 cup (115g) sour cream, room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons (19g) cornstarch
For the Chocolate Ganache Topping:
1/2 cup heavy whipping cream
1 cup (175g) semi-sweet chocolate chips
Optional Toppings:
Marshmallows
Graham cracker squares
Milk chocolate bar squares
Swiss meringue rosettes
•INSTRUCTIONS:
1. Prepare the Graham Cracker Crust:
Preheat Oven: Preheat to 350°F (175°C).
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. The mixture should hold together when squeezed.
If too oily, add more graham crumbs.
If too dry, add more melted butter.
Form Crust: Press the mixture into the bottom and up the sides of a 9″ springform pan.
Bake: Bake for 10 minutes. Let cool. Wrap the bottom and sides of the pan with two layers of aluminum foil.
2. Prepare the Toasted Marshmallow Cheesecake:
Toast Marshmallows: Arrange marshmallows on a lightly-greased sheet pan. Toast in the oven just before adding eggs to the batter (about 5 minutes). Watch closely.
Mix Cheesecake Filling: In a large bowl, beat cream cheese, granulated sugar, and salt until light and fluffy.
Add Eggs: Add eggs one at a time, mixing on medium speed. Scrape down the bowl after each addition.
Add Other Ingredients: Mix in sour cream, heavy cream, and vanilla extract until smooth.
Incorporate Marshmallows: Blend in toasted marshmallows until incorporated. It’s okay if there are small lumps.
Add Cornstarch: With the mixer on low, blend in cornstarch just until mixed.
3. Bake the Cheesecake:
Prepare Water Bath: Place the springform pan in a larger pan. Fill the outer pan with boiling water halfway up the sides of the springform pan.
Bake: Bake for 1 hour 15 minutes. If the top starts to brown too much, cover loosely with aluminum foil.
Cool: Turn off the oven and prop the door open 1-2 inches. Cool for 1 hour in the oven.
Chill: Remove from the oven and water bath. Cool on the countertop for 30 minutes, then wrap in plastic wrap and refrigerate for 5-6 hours or overnight.
4. Prepare the Chocolate Ganache Topping:
Make Ganache: Heat 1/2 cup heavy whipping cream until steaming. Pour over 1 cup semi-sweet chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Cool for 5 minutes.
5. Finish the Cheesecake:
Add Ganache: Remove cheesecake from the springform pan. Spread ganache over the cheesecake using an offset spatula.