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Campfire S’mores Crunch Cheesecake

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Ingredients

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S’mores Oreo Crust

  • 1 package S’mores Oreo cookies, filling included
  • 5 tablespoons melted butter

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup marshmallow fluff

Toasted Marshmallow Graham Crunch

  • 1 cup crushed graham crackers
  • 1/2 cup mini marshmallows
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar

For Finishing

  • Chocolate fudge drizzle
  • Mini marshmallows

Instructions

  1. Preheat the oven to 325°F.
  2. Add the S’mores Oreos to a food processor and pulse into fine crumbs. Stir the crumbs together with the melted butter until the mixture looks like wet sand.
  3. Press the crust firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then let cool slightly while you prepare the filling.
  4. In a large mixing bowl, beat the cream cheese until completely smooth and creamy. Add the sugar and mix until combined. Blend in the sour cream and vanilla extract.
  5. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Fold in the mini chocolate chips.
  6. Pour half of the cheesecake filling over the crust. Drop spoonfuls of marshmallow fluff over the top and lightly swirl it into the batter. Add the remaining cheesecake filling and smooth the top.
  7. Gently tap the pan on the counter a few times to release any air bubbles. As the cheesecake bakes, some of the marshmallow fluff will rise and peek through the top, creating toasted marshmallow-looking swirls throughout the cheesecake.
  8. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door slightly, and let the cheesecake rest inside for 1 hour. Remove from the oven and chill for at least 4 hours, preferably overnight.
  10. To make the toasted marshmallow graham crunch, combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Fold in the mini marshmallows until coated.
  11. Spread the mixture onto a parchment-lined baking sheet in an even layer, keeping most of the marshmallows toward the center so they do not melt too quickly around the edges.
  12. Bake at 350°F for 8 to 10 minutes, until golden with toasted marshmallow spots throughout. Let cool completely, then gently break it apart into crunchy crumbs and gooey marshmallow clusters.
  13. Once the cheesecake is fully chilled, spoon the toasted marshmallow graham crunch over the top. Finish with a drizzle of chocolate fudge and extra mini marshmallows before slicing.

Find it online: https://lifeandsprinkles.com/campfire-smores-crunch-cheesecake/