This past weekend was my husband’s family reunion. I always look to make something different and this recipe won out. I really was in the mood for cheesecakes and we have been waiting for fall to arrive, so we can hang out by the fire pit and have s’mores….so I decided to combine the two into this delicious recipe.
The chocolate ganache is so good and then with the roasted marshmallow on top…YUM! They didn’t get snatched how I hoped, but that only means we have more to snack on at home. I enjoyed eating them cold, but you could always pop them in the microwave to make the chocolate and marshmallow soften and get all gooey.
1 1/4 cup graham cracker crumbs
3 Tbsp sugar
5 Tbsp unsalted butter, melted
8 oz cream cheese, softened at room temperature
1/4 cup sour cream, room temperature
1/4 cup sugar
1 egg, room temperature
1 tsp vanilla extract
2/3 cup chocolate chips
1/4 cup heavy whipping cream
12 large marshmallows
Preheat your oven to 350 degrees. Line a muffin pan with paper liners and set aside. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Divide evenly among the 12 paper liners and press down to make a crust.
In a large bowl, beat the softened cream cheese with a hand mixer until fluffy. Mix in the sour cream. Add in the sugar, egg and vanilla extract. Cream until light and fluffy. Divide the filling between the 12 cheesecakes. Bake for 18 to 20 minutes or until they begin to get light brown. Remove from oven and completely cool. Refrigerate at least 3 hours or overnight.
About 2 to 3 hours before you’re ready to serve the cheesecakes, make the ganache. In a microwave-safe measuring cup, melt the chocolate chips and heavy cream together. Heat for 45 seconds in the microwave and then whisk until the chocolate is completely smooth. Let it stand until the mixture is thick enough to spread. Once you’re ready to serve, spread the ganache over the cheesecakes and top with a roasted marshmallow. Serve immediately.
Source: Crazy for Crust