Caramel S'mores Cheesecake Recipe

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Graham Cracker Base

• 1 1/2 cups crushed graham crackers
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Cream Cheese Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract

Marshmallow Topping

• 16 ounces mini marshmallows
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 8-10 minutes until lightly golden brown. Set aside to cool while making the filling.
5. In a large bowl, beat cream cheese and sugar together until creamy and smooth.
6. Add in the eggs, one at a time, mixing well after each addition.
7. Mix in the sour cream and vanilla extract until well combined.
8. Pour the filling into the prepared crust and smooth the top with a spatula.
9. Bake for 35-40 minutes or until the cheesecake is set.
10. Remove from the oven and let it cool completely on a wire rack.
11. In a medium saucepan, heat the heavy cream over low heat until warmed through.
12. Add in the mini marshmallows, stirring constantly until melted and smooth.
13. Pour the marshmallow mixture over the cooled cheesecake and use a spatula to spread it evenly.
14. Refrigerate the cheesecake for at least 2 hours or overnight before serving.