Marshmallow S’Mores Cheesecake

By: Bruce Weinstein & Mark Scarbrough

Marshmallow S’Mores Cheesecake
cuisine icon Cuisine
American
cuisine icon Course
Dessert, Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Other Pots ","• \tBecause of the size of the pan and ingredient ratios, this recipe cannot be made as stated in a 3- or 5-quart Instant Pot. ","• \tFor a 10-quart Instant Pot, you must use 2½ cups of water in the insert. You can otherwise complete the recipe as stated."]
cuisine icon Keywords
6-8 servings, 7-inch-across, american, baking spray, bittersweet chocolate, butter, contributed, cook 1 hour, dessert, dinner, easy, graham cracker crumbs, graham crackers, granulated white sugar, handheld electric mixer, high-sided, instant pot cheesecake, instant pot dessert recipe, large eggs, light brown sugar, marshmallow ice-cream topping, more than 2 hours, plus 2 tablespoons heavy cream, prep 15 min, pressure cook, pressure-safe rack or trivet, pressure-safe springform pan, regular or low-fat cream cheese, round, semisweet chocolate, unsweetened cocoa powder, water

prep icon Prep Time
15 min
cook icon Cook Time
1 hour

serving icon Servings
6-8 servings
Ingredients
  • 1 1/2 cups water
  • baking spray
  • 1 1/4 cups graham cracker crumbs
  • 5 tbsp butter
  • 1 lb regular or low-fat cream cheese
  • 3 tbsp granulated white sugar
  • 2 tbsp light brown sugar
  • 2 large eggs
  • 1 cup plus 2 tablespoons heavy cream
  • 8 oz bittersweet chocolate
  • 2 tbsp unsweetened cocoa powder
  • 6 oz semisweet chocolate
  • marshmallow ice-cream topping
  • graham crackers
  • 7-inch-across, round, high-sided, pressure-safe springform pan
  • pressure-safe rack or trivet
  • handheld electric mixer
Instructions
  • Pour the water into the insert set in a 6- or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Generously coat the inside of a 7-inch-across, round, high-sided, pressure-safe springform pan with baking spray.
  • Stir the graham cracker crumbs and melted butter in a small bowl until uniform. Pour this mixture into the prepared pan. Spread and lightly pack it into an even crust that extends halfway up the sides of the pan.
  • Using an electric mixer at medium speed, beat the cream cheese, white sugar, and brown sugar in a medium bowl until light and fluffy, scraping down the inside of the bowl occasionally. This can take up to 5 minutes. Beat in the eggs one at a time, then beat in the 2 tablespoons cream until smooth. Add the melted bittersweet chocolate and cocoa powder. Beat until uniform.
  • Turn off and remove the beaters. Pour and scrape every drop of batter into the crust-lined pan. Do not cover. Set the pan on the rack or trivet and lock the lid onto the pot.
  • Set PRESSURE COOK or MANUAL on HIGH pressure. Set time for 25 minutes with the KEEP WARM setting off.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts (and/or the foil sling) to transfer the (hot!) pan to a nearby wire rack. Cool to room temperature, about 1 hour. Either continue on with the next step or cover the cheesecake in the pan and refrigerate for up to 48 hours.
  • As the cheesecake cools, make the ganache topping. Pour the remaining 1 cup cream into a small saucepan and set over medium-low heat. Warm until the cream steams a bit. Meanwhile, put the semisweet chocolate in a medium bowl. Pour the warmed cream over the chocolate and stir until smooth. Cool to become a spreadable frosting, about 1 hour.
  • To serve, unlatch the ring side of the pan and remove the ring. Spread the ganache topping evenly over the cooled cheesecake. Cut the cheesecake into wedges. Set these on serving plates and dollop each with marshmallow ice-cream topping. Garnish the servings with graham crackers set on top or even poked into the slices.
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