Q1: What are the absolute most important secrets to a perfect, crack-free cheesecake?

There are three main secrets! First, make sure all of your dairy ingredients and eggs are at room temperature . Second, do not over-mix the batter , especially after you add the eggs. And third, you must bake the cheesecake gently and cool it down slowly. The combination of baking it in a water bath and letting it cool down slowly in the turned-off oven is the ultimate, foolproof method for a beautiful, flawless, crack-free top.

Q2: What is the best way to toast the marshmallow topping without burning it?

The broiler is very powerful! The absolute key is to not walk away . Keep the oven door slightly ajar so you can watch it the entire time, and be ready to rotate the pan to ensure the marshmallows toast evenly. It will go from perfectly golden to burnt in a matter of seconds, so stay vigilant!

Q3: Can I make this cheesecake ahead of time?

Yes, this is the perfect make-ahead dessert! You can bake the entire cheesecake completely up to 3 days ahead of time . Let it cool and chill completely, and then keep it, covered, in the refrigerator. Wait to add and toast the marshmallow topping until right before you plan to serve it for the best, gooiest result.

Q4: Can I use pure pumpkin purée instead of sweet potato purée?

Yes, absolutely! If you prefer a more traditional fall flavor, you can substitute the sweet potato purée with an equal amount of 100% pure canned pumpkin purée . The flavor will be fantastic.

Q5: Can I use a regular graham cracker crust instead of a chocolate one?

Of course! A classic, buttery graham cracker crust would also be a delicious base for this s'mores-inspired cheesecake.

The Ultimate Decadent S'mores Sweet Potato Cheesecake

The Ultimate Decadent S’mores Sweet Potato Cheesecake

A decadent, multi-layered dessert that combines the flavors of sweet potato pie, cheesecake, and s’mores into one showstopping dish. The recipe starts with a from-scratch chocolate graham cracker crust. The filling is a rich and creamy sweet potato cheesecake, which is baked in a water bath to ensure a smooth, crack-free texture. After being chilled overnight, the cheesecake is topped with a layer of miniature marshmallows that are toasted under the broiler, and then finished with a drizzle of homemade chocolate ganache.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 2 hours 20 minutes
Total Time: 12 hours (includes extensive cooling and chilling)
Yield: 10 servings 1x
Category: Dessert
Method: Baking, Broiling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
18 whole chocolate graham crackers
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup sugar
Pinch of kosher salt
For the Filling:
Four 8-ounce packages (32 oz total) cream cheese, at room temperature
2 cups sugar
One 15-ounce can pure sweet potato puree
1/4 cup sour cream
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
For the S’more Topping:
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
3 cups miniature marshmallows
Non-stick cooking spray

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Instructions

Make the Crust: Preheat the oven to 325°F. In a food processor, pulse the graham crackers into fine crumbs. Combine the crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and 1 inch up the side of a 10-inch springform pan. Bake for 15 to 20 minutes. Let cool completely.
Wrap the outside of the cooled pan in a large sheet of foil and place it in a roasting pan.
Make the Filling: Bring a large pot of water to a boil for the water bath. In a stand mixer, beat the cream cheese and sugar until light and fluffy. Add the sweet potato puree, sour cream, eggs, vanilla, cinnamon, and salt; beat until just combined. Pour the filling into the cooled crust.
Bake the Cheesecake: Carefully pour the boiling water into the roasting pan to create a water bath that comes halfway up the sides of the springform pan. Bake for about 2 hours, until the edges are set but the center still jiggles.
Turn off the oven, prop the door open for 1 minute, then close the door and let the cheesecake cool in the oven for 1 more hour. Remove from the water bath, let it cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
Make the Topping and Finish: Once chilled, make the chocolate ganache. Place the chocolate chips in a bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Let stand for 1 minute, then stir until smooth. Let cool to room temperature.
Preheat the broiler. Pile the miniature marshmallows on top of the chilled cheesecake. Place on a baking sheet and broil for about 1 minute, watching closely, until the marshmallows are golden brown.
Unlock and remove the springform ring. Drizzle each slice of cheesecake with the cooled chocolate sauce and serve.

Notes

This is a complex, multi-component recipe perfect for a special occasion.
Baking the cheesecake in a water bath (bain-marie) is a crucial step that ensures a creamy, crack-free texture.
The slow cooling process—in the oven, then at room temperature, then in the refrigerator—is essential for the cheesecake to set properly.
Watch the marshmallows very carefully under the broiler as they can burn in seconds.

Nutrition

Serving Size: 1 slice
Calories: 900-1100
Sugar: 80-100 g
Sodium: 600-800 mg
Fat: 60-75 g
Saturated Fat: 35-45 g
Carbohydrates: 85-100 g
Fiber: 3-5 g
Protein: 12-16 g
Cholesterol: 250-300 mg

Find it online: https://cookupjoy.com/smores-sweet-potato-cheesecake/