Gluten Free Campfire S’mores Cheesecake

Prep Time 30 mins
Cook Time 70 mins
Cooling Time 6 hrs
Total Time 7 hrs 40 mins
Cooking Method:
Difficulty: Advanced
Cooking Temp: 325  F
Servings: 10
Estimated Cost: 25
Calories: 350–450 kcal
Best Season: Suitable throughout the year
Ingredients
    Brown Butter Graham Cracker Crust
  • 2 Cups Gluten Free Graham Cracker Crumbs (200g)
  • ½ Cup Unsalted Butter, browned (110g)
  • ⅓ Cup Granulated Sugar (70g)
  • ¼ Tsp Salt
    • Cheesecake Batter
  • 4 Blocks Cream Cheese, Room Temp. (8oz)
  • 1 ¼ Cups Granulated Sugar (255g)
  • 2 Tbs Gluten Free Cornstarch
  • 3 Large 3 Eggs + 1 Egg Yolk, Room Temp.
  • 2 Tsp Vanilla Bean Paste (1 Tbs Vanilla Extract)
  • 1 Cup Sour Cream, Room Temp.
    • Chocolate Ganache
  • 1 cup semi-sweet chocolate chips (170g)
  • ½ Cup Heavy Cream (120ml)
    • Marshmellow Meringue
  • 3 Large Egg Whites
  • ¾ Cup Granulated Sugar (100g)
  • ¼ Tsp Cream of Tartar
  • ½ Tsp Vanilla Bean Paste
  • ½ Tsp King Arthur's Instant Pie Thickener
Instructions
  1. 1
    Graham Cracker Crust
    1. Preheat the oven to 350°F (175°C).  
    2. In a bowl, mix 2 cups (200g) graham cracker crumbs, 1/2 cup (115g) melted salted browned butter, and 2 tbsp (25g) sugar until the mixture resembles wet sand.  
    3. Press the mixture into the bottom of a 9-inch (23cm) springform pan, sprayed with non-stick spray, lined with a parchment circle,  creating an even layer.  
    4. Bake the crust for 10 minutes, then let cool.  
  2. 2
    Cheesecake Batter
    1. Reduce oven temperature to 325°F (160°C).  
    2. Combine 4 blocks (680g) of cream cheese and 1 cup  + ¼ Cups (225g)  sugar together until smooth.  
    3. Add in 2 Tbs of cornstarch. Mix until cornstarch is dissolved.
    4. Add 3 large eggs one at a time, mixing low and slow after each addition. Then add 1 egg yolk and mix only until combined.
    5. Mix in 1 cup (240g) sour cream, scrape down the sides of bowl.
    6. Add 2 Tsp vanilla bean paste. Mix on medium speed for 3 minutes.
  3. 3
    Assemble and Bake the Cheesecake
    1. Pour the cheesecake batter over the cooled crust and smooth the top.  
    2. Place a pan filled with hot water on the bottom rack of the oven to create steam.  
    3. Place the cheesecake on the middle rack above the water pan.  
    4. Bake for 1 hour and 10 minutes, or until the edges are set and the center jiggles slightly.  
    5. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.  
    6. Remove from the oven and cool cheesecake on the counter for 30 minutes, move on to assemble the remaining ingredients.
  4. 4
    Prepare the Chocolate Ganache
    1. Take large pot and fill half way with water, bring it to a boil.
    2. Take another heat resistant bowl to place over top of the pot to create a double broiler.
    3. Take 1 Cup (170g) of semi-sweet chocolate chips and place in heat resistant bowl. Cook until completely melted.
    4. Remove from heat. Add in ½ Cup (120ml) heavy cream.
    5. Spread onto top of cooked and cooled cheesecake.
  5. 5
    Marshmallow Meringue
    1. In the same double broiler used for the chocolate ganache, using a  different heatproof bowl, whisk 3 large egg whites, ¾ Cup (100g) sugar, over a pot of simmering water until the sugar dissolves (about 3-4 minutes).  
    2. Remove from heat, add in ¼ Tsp cream of tartar, and ½ Tsp of King Arthur's Pie Thickener.  Whip  with a mixer until stiff peaks form. Add 1/2 tsp vanilla extract and mix briefly to combine.  
  6. 6
    Assemble the Final Topping
    1. Pipe or spread the marshmallow meringue over the ganache layer.  
    2. Use the broil option in the oven, or use a blow torch to toast the meringue until golden brown to your liking.
    3. Refrigerate the cheesecake for 4-6 hours before slicing. 
Note

If you are short on time and have not been able to get your ingredients to room temperature. Place ingredients in a bag and place in warm water for 30 minutes.

Do not skip the steps to cool down your cheesecake, it will cause the cheesecake to have a large crack down the middle.

Make sure your oven is set at the proper temperature to cook your cheesecake. If the oven temperature is too high you will have a large crack down the cheesecake.

If you are using the broiler to toast your Marshmallow Meringue, pay very close attention to your cheesecake, it will burn in a matter of seconds.

This cheesecake can be stored in the fridge for up to 4–5 days in an airtight container. For longer storage, consider freezing individual slices for up to 1–2 months.

Keywords: Gluten-Free , Campfire Dessert, Nostalgic Baking, Marshmallow Cheesecake

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.