*This post contains affiliate links.
It’s National S’mores Day, and I’m here to support you in all your s’mores needs!
What’s not to love … Graham Cracker crust, rich chocolate cheesecake topped with homemade marshmallow goodness!
This cheesecake is a great opportunity to make your own homemade marshmallows. You just need to go almost to the end of the recipe and then pipe out the marshmallow cream before it gets a chance to solidify. Then comes the fun part … the Blow Torch 
Random fact about me: I registered for a kitchen blow torch when I got married! If you like to bake, I would highly recommend a blow torch. We use it a lot more than you might think.
S’Mores Cheesecake
Ingredients:
- 1 1/2 c. Graham Cracker Crumbs
- 1/4 c. melted butter
- 3 x 8 oz. packages Cream Cheese
- 3/4 c. Sugar
- 3 Eggs
- 1 tsp. Vanilla
- 1 cup chocolate chips, melted
- Homemade Marshmallows (or 1 c. store bought jumbo marshmallows)
Instructions:
- Combine crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
- Cream together cream cheese and sugar.
- Add eggs, one at a time, mixing after each addition.
- Mix in vanilla.
- Stir in melted chocolate chips.
- Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
- Put it in the fridge overnight.
- If you’re making your own marshmallows to go with this, follow the recipe, and when the sugar mixture is done beating place it in a greased piping bag, and dot marshmallows along the top border of the cake. If you’re using store bought, slice the cake first and then add a marshmallow on top.
- Get out your trusty blow torch and do a quick once over of the marshmallows!
Recipe: Sarah Roberts
Photos: Candice Stringham
This post originally appeared on HandmadeMood.com
The post S’Mores Cheesecake appeared first on Frankly Entertaining.