Oh, heeyyy!
It's been a few days, no? Don't worry, pretties. I've been a-ok. Me and my s'mores cheesecake - we've been juuuuust fine. Oh, and also - let's address this right up front - did you know that my husband isn't a "big cheesecake fan?"
Like, WHAT?
He just CASUALLY mentioned that to me in passing tonight. How is that even possible? Cheesecake is pretty much what life is about, right? Buttery graham cracker crust, thick and creamy filling? How can he not L-O-V-E cheesecake?
In fact, I'm pretty sure there was something in our wedding vows about cheesecake. Well, maybe not, but there should have been - an omission by blissful ignorance. 'Cause really, who would even think that there might be someone out there who isn't a "big cheesecake fan?"
WHAT IS WRONG WITH MY HUSBAND?!?
Ok. Maybe I'm overreacting just a smidge.
But still. Honestly. #cheesecake4eva
Anyway, this is a variation of my very favorite cheesecake recipe. In fact, I made the original for you yesterday so I can show you my favorite basic cheesecake - and then you can alter it and fancy it up however you like.
Now, I do have to add a bit of a disclaimer - I definitely am #teamcrumblycheesecake. I don't care much for super creamy cheesecake - I like what I call the "Cheesecake Factory" style of cheesecake. Thick, dense, slightly crumbly and very sturdy.
This s'mores version was really a no-brainer, and the addition of chocolate and toasted marshmallows works nicely. And, it really tastes like a s'more! It's a perfect fall dessert, and who does't love a toasted marshmallow?
Hm. Probably my husband. I should ask - you know, in case he has any other classic, delicious dessert aversions.
Anyway.
Ok, a few cheesecake tips, if you will - first, use a really good quality springform pan. This will help prevent leaks and a soggy crust. Second, don't overbeat your batter. Too much air in your batter = cracked cheesecake. Drop it on the countertop a few times to pop the bubbles in the batter before you pop it in the oven.
And finally, don't open your oven door while it's baking. Let it do its thang, and you'll be rewarded with a beautiful cake when 90 minutes is up.
Hope you love it - I'll be back in a couple of days with more tips and tricks for a perfect cheesecake!
Enjoy!
