However this recipe was not so adorable.
Followed it perfectly and had several problems. First the instructions say to prepare the crust and press it into the pan and arrange some marshmallows and chocolate sauce in the bottom. Then to prepare the filling/cheese cake base and fold in some more marshmallows. Not sure why but all my marshmallows floated to the top of the cheesecake batter. . . None were folded into the batter they all floated. Plus when I went to pour the cheesecake into the springform pan all the marshmallows and chocolate sauce I arranged nicely also floated to the top of everything! ARRG!
To top it off I followed all the baking instructions and had a lot of butter melt out of the bottom of the dessert while it melted. Bad enough to make a mess in my oven but to also waste butter? Dear goodness that is a travesty in my books.
Finally the damn thing never baked all the way through, never set even after chilling for two days.
Complete failure on ability to replicate this recipe, and to make me feel even worse, I re-read the whole blog post and turns out the bloggers husband made the perfect cake. . . I think he might have kept a few things secret because I sure as heck did not succeed with this one.
At least I have delightful friends who were kind enough to quickly eat the evidence of my failure and hide it forever. It tasted good, and the slightly under-set cheesecake filling did kind of enhance the melty-gooey-ness of a s'mores.
So let us play Bob the Builder, can we fix this? YES WE CAN.
S'mores Cheese Cake
Roughly 2 cups Graham Cracker Crumbs
3-5 Tablespoons Melted Butter
2 (8 Ounce) Packs of cream cheese
1/2 Cup Sugar
2 Large Eggs
2 Tablespoons Flour
1/2 Cup Sour Cream
1 Tablespoon Vanilla extract
2 Cups Mini Marshmallows (divided into 1/3 and 2/3 portions)
1/4 Cup Warm Chocolate Sauce
1/3 Cup Chocolate Chips
More Chocolate Sauce as Garnish
10 inch Spring Form Pan
Preheat oven to 325°F. Allow cheesecake, sour cream, and eggs to come to room temperature, about 30 minutes on the counter should do it.
Combine Graham crumbs and about 3 Tablespoons of butter together, mix until fine and evenly blended. If mixture is too dry add more melted butter 1 tablespoon at a time
Grease the spring form pan.
Press the crumbs into the bottom and up the sides of the pan create a nice smooth even crust for the cheese cake.
Bake in preheated oven for about 10 minutes.
While the crusts are lightly baking, Prepare the cheese cake filling.
Cream the cream cheese with an electric mixer or stand mixer, until smooth. Add the sugar and cream well. Add the eggs one at a time and mix after each one. Add the flour and vanilla and blend. Slowly add the sour cream and blend together until smooth.
Once crusts have finished baking, raise oven temperature to 450°F.
Allow the crusts to cool for a few minutes before adding the filling. This also gives our oven a chance to preheat for round two.
Pour about 1/3 Cup of mini marshmallows into the bottom of the baked crust. Sprinkle the chocolate chips over top, and then drizzle about 1/4 Cup of chocolate sauce over everything on the bottom.
Fold about 2/3 cup mini marshmallows into the cheese cake filling.
Pour the filling into the crust slowly and carefully.
Bake the cheese cakes at 450°F for about 10 minutes. Then reduce oven temperature to 250°F, do not open the oven and continue to bake for about 1 hour or until the filling has set. Which means it doesn't jiggle when you touch the middle. Be gentle, you don't want to leave a mark in the top.
If your cheese cake is slightly under after an hour heat oven to 200°F, and bake in 10 minute intervals until done.
If top gets too dark during extra cooking time, cover with foil to protect it from excess heat.
Allow cake to chill in fridge over night.
Garnish top of cake with chocolate sauce and other toppings as desired.
Cheese cakes are my mother's specialty. . . It is really depressing when one doesn't turn out for me but I think the blogger just forgot a few ingredients in her cheese cake filling, I think it needed a little more starch to set properly.