Let me tell you a story about a girl. A girl who has no concept of time and has to be at a family BBQ in 3 hours. A BBQ that is an hour away and she wants to make cheesecake. Cheesecake that has to set for at least 2 hours or else she will have a chocolate mess on her hands. She decided to take her precious, Saturday morning time going to yoga. She needs to gather herself for the day. She goes home and starts to make her cheesecake. She’s calm and collected and isn’t even worried about her time allotment. Do you want to know how this story ends? It ends with a girl, frantically cutting and trying to pose chocolate that is literally melting in front of her. Don’t worry there’s a happy ending and it’s 50 people at a BBQ who don’t care what the food looks like as long as it tastes great. Lucky me, I mean her. Gosh, the nerve of some people. She needs to get her act together. I present to you: Sophisticated S’mores. (more…)
Here’s the ingredient line up:
From Top Left to Right: Eggs, melted butter, vanilla, heavy cream, marshmallow fluff (organic, of course), sugar, graham cracker crumbs, toasted coconut, greek yogurt, semisweet chocolate, and cream cheese.
We pulse our graham crackers until they are crumbs. We add our melted butter and some vanilla. Pulse again.
Place the graham crumbs in a 9×13 pan, lined with buttered foil (you’ll be thanking me later), and evenly press the crumbs into a crust like so. Finger outlines=homemade.
Now, for the reason we are all here: cheesecake! Cream the cream cheese, sugar, vanilla, fluff, and yogurt. Add the eggs, one at a time. We got ourselves a filling! Pour onto the crust and bake. And whatever you do, do NOT open that oven door! Your cheesecake depends on it!
After the 3 annoying steps to bake this thing, your cheesecake should look (somewhat) like this. Let that creaminess cool completely. Please and thank you.
As you wait for the cheesecake to cool and you haven’t picked a leetle piece from one of the corners to sample, we can make our other additions that make this dessert something special. We toast our coconut in a dry pan over medium low. Keep an eye on those suckers. They want to burn so badly. Once they are golden brown, take them off the heat.
This is where our cheesecake goes from dessert to sheer decadence. Two words: chocolate ganache. It sounds so fancy but is only two ingredients. Chop your chocolate so it will melt easily and place in a heat proof bowl.
Put your heavy cream in a saucepan and bring to a boil. Pour over chocolate and whisk until melted. As the chocolate cools, it gets thicker. Look at that shine! No, this isn’t a shampoo commercial.
All we need to do is combine the trifecta! Pour that chocolate over the cheesecake and make sure it’s evenly distributed. Sprinkle with the coconut.
You will have something that looks like this. But here is where I made the biggest mistake. Instead of saving some extra fluff to drizzle on top, I thought eating it with extra graham crackers was a better idea. Save some fluff to heat up and drizzle on top of this goodness. You’ll be glad you did.
Like I said in my little story, I didn’t have time for my cheesecake to set before I had to cut it. That’s why the bars are dripping with chocolate. Make sure you allow yourself at least 2 hours for them to have fridge time. These take a little work but are soooo worth it. They are S’mores with a cheesecake twist. Sometimes, it’s good to be an adult. Happy sweets making!