S'Mores Cheesecake

We couldn't make it to the campground this year so we decided to bring the campground to the kitchen with this simple yet decadent s'mores cheesecake. We've taken everything you love about the traditional s'more and given it new life in the form of a cheesecake. 

Ingredients

• 1 - Pre-prepared Graham Cracker Crust 
• 8oz Plain Cream Cheese***
• 1/2 Cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla
• 2 Whole Eggs***
• 1/4 Cup Marshmallow Fluff
• 6-8oz Melted Milk Chocolate
• 1/4 Cup Mini Marshmallows
• 2 Ground Graham Crackers 

Directions

1. Preheat oven to 350F. Place a pot of water on the stove and bring it to a boil.
2. In a large mixing bowl, combine the cream cheese and sugar and mix together until fluffy. 
3. Add the salt and vanilla and mix until combined. 
4. Add in the eggs and mix until well combined. 
5. Add in the marshmallow fluff and using a whisk, whisk in the marshmallow fluff until there are no chunks of the fluff in the batter. 
6. Add the cheesecake mixture into the pre-prepared graham cracker crust then place the entire cheesecake into a larger pan and adding the water from the stove to create a water bath for the cheesecake. Using the water bath will ensure that your cheesecake bakes evenly and does not crack. 
7. Place the cheesecake in the oven for 45 minutes. 
8. Once the cheesecake is done allow the cheesecake to cool inside the water bath to ensure the top of the cheesecake does not crack. 
9. Finally melt 6 to 8 ounces of milk chocolate and let it sit for about 2 minutes so it's not too hot and pour over the top of the cheesecake spreading it out evenly with a palette knife. 
10. Using a spoon generously sprinkle the ground graham crackers over the top of the chocolate. 
11. Next randomly place mini marshmallows all over the top of the cake. 
12. Finally to give your cheesecake the traditional s'more look fire up your kitchen torch and toast each marshmallow.

** Once your cheesecake is finished you can place it in the fridge for about 20 minutes to help set the chocolate. 

***Ensure that your cream cheese and eggs are at room temperature otherwise the cheesecake will crack in the oven even if you are using a water bath. To make sure that your ingredients are at room temperature let them sit out for at least 2 hours before starting the recipe.