Smores Cheesecake

Recipe Courtesy of John Egan’s Big World Pub & Grill.

Graham Cracker Crust Ingredients

1/2 pound butter, melted
8 cups graham cracker crumbs
1/2 cup maple syrup

Graham Cracker Crust Directions

Mix ingredients until mixture is moistened all the way through. Press the crumb crust into a springform pan, pressing the crumbs up the sides as well.

Chocolate Ganache Ingredients

8 oz. chocolate
3/4 cup heavy cream

Chocolate Ganache Directions

Melt over double boiler. Spread evenly on top of the crust.

Filling Ingredients

2 cups cream cheese (16 oz.)
1 cup sugar
4 eggs
2 cups sour cream
3 tbsp. cornstarch
1 1/2 tsp. vanilla
1 cup mini marshmallows

Filling Directions

Cream sugar and cream cheese until mixture is smooth. Gradually add eggs, sour cream, cornstarch and vanilla. Mix until smooth. Reserve a cup of filling for the chocolate swirl (below). Mix mini marshallows into remaining filling and pour into pan.

Chocolate Swirl Ingredients

3 tbsp. cocoa
1 tbsp. sugar
1 tbsp. water
1 cup reserve filling

Chocolate Swirl Directions

Whisk in cocoa, sugar and water with 1 cup of filling. Pour into rest of cheesecake and swirl with a spoon. Cook cheesecake at 325 degrees for minimum 1 1/2 hours until tooth pick comes out clean. Let cool slowly outside fridge for about an hour.