By: Dalila Hashish, News Editor, The Pawprint
While this may not be the first recipe that comes to mind when you think of Thanksgiving, it is definitely a hidden gem. Combining two popular desserts, this recipe is guaranteed to reel you in from the very first bite!
To make the crust, you’ll need:
- 18 graham crackers
- 1 ½ sticks of melted butter (56.7g)
- ¼ cup sugar
- A pinch of kosher salt
The crust is very simple to make.
- Preheat the oven to 325° F (163 ° C)
- Crush the graham crackers until they make a fine powder, adding up to about 2 ½ cups.
- Use some of the butter to brush a 10-inch pan, then mix the graham cracker powder with the rest of the butter, the sugar, and the salt. The mixture should now have a similar consistency as wet sand.
- Put the mixture into the pan and press it down into the base, and one inch up to the side on all sides.
- Bake until the crust is slightly crispy, and let set for 15-20 minutes. Once it has cooled completely, put the pan onto a bug sheet of aluminum foil and wrap the foil around the bottom and sides of the pan. Then transfer the pan to a roasting pan .
For the main part of the cheesecake, you will need:
- 32 ounces of cream cheese, room temperature
- 2 cups sugar
- 15-ounce can pure sweet potato puree or 1 1/2 cups homemade 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
To create the filling:
- Boil a large pot of water
- Whip the cream cheese, either by hand with a spatula or with a mixer with a paddle attachment. Once it is smooth, add the remaining sugar and continue mixing just until it becomes light and fluffy.
- Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. When combined, scoop the mixture into the crust you made earlier.
This is where it gets a little bit tricky:
- Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (the pan with the crust and cream cheese filling inside).
- Bake in the oven for about two hours, until the edges of the cake have set and the middle is not fully set.
- Turn off the oven and open the door for about a minute to let some of the heat out. Then shut it again and leave the cheesecake inside for around another hour.
- Then remove the cheesecake from the roasting pan (keeping it in its original pan) and cool it on a wire rack before covering it in plastic wrap and refrigerate it from 8 hours or overnight.
To make the s’mores topping, you will need:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 3 cups miniature marshmallows
- Non-stick cooking spray
Lastly comes the best part: the soft, gooey, s’mores topping:
- Make sure the cheesecake has been fully chilled, then put the semi-sweet chocolate chips in a medium bowl and heat the heavy cream in a small pan for about 2-3 minutes until it starts to simmer.
- Pour the cream over the chocolate chips and let it set for a minute, then mix together and let it cool to room temperature.
- Put a rack in the centre of the oven and preheat the broiler to “high”.
- Put the mini marshmallows on top of the cheesecake, making as even a layer as possible.
- Put the cheesecake on a baking sheet and broil it until the tops of the marshmallows are golden brown, making sure to rotate the pan to make sure the browning is even. Make sure to keep the oven door slightly open.
- Unlock the pan and lift it from the cheesecake, and spray both sides of a knife with non-stick cooking spray to make sure the marshmallows don’t stick to the knife, and cut the cheesecake into however many pieces you want.
- Drizzle each slice with chocolate sauce and enjoy!