S’mores Cheesecake Pie


With toasty waves of homemade marshmallow topping, this chocolate-filled treat is irresistible.

S'mores Cheesecake Pies
Serves: Makes 1 (10-inch) pie
  • Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large egg whites, lightly beaten
  • Filling:
  • ½ (12-ounce) package semisweet chocolate morsels
  • ¼ cup unsalted butter
  • ½ tablespoon unsweetened cocoa powder
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • Topping:
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ⅔ cup plus 2 tablespoons sugar, divided
  • ⅔ cup light corn syrup
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°.
  2. For crust: In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until combined; stir in egg whites until well combined. Press mixture firmly into bottom and 1 inch up sides of a 10-inch cast-iron skillet.
  3. Bake for 6 minutes. Let skillet cool on a wire rack for 20 minutes. Reduce oven to 300°.
  4. For filling: In a medium saucepan, cook chocolate morsels, butter, and cocoa over low heat, stirring constantly, until melted and smooth. Remove from heat.
  5. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Gradually add sugar, beating until combined. Add eggs, one at a time, beating just until combined after each addition. With mixer on low speed, add sour cream and vanilla, beating until smooth. Fold in chocolate mixture. Pour into prepared crust.
  6. Bake for 1½ hours. Turn oven off, and leave cheesecake in oven with door closed for 2 hours. Remove from oven. Let cool completely on a wire rack. Loosely cover, and refrigerate for 8 hours.
  7. For topping: In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high speed until foamy. Add 2 tablespoons sugar, and beat until soft peaks form.
  8. Meanwhile, in a small saucepan, stir together corn syrup, ⅓ cup water, and remaining ⅔ cup sugar until moistened. Cook over medium heat, swirling pan occasionally (do not stir mixture), until mixture registers 248° on a candy thermometer.
  9. Reduce mixer speed to medium. Pour corn syrup mixture into egg whites in a slow, steady stream. Increase mixer speed to high, and beat until thick, white, and fluffy, 4 to 5 minutes. Beat in vanilla bean paste just until combined. Spread mixture onto pie using an offset spatula. Lightly brown meringue using a kitchen torch or under an oven broiler, if desired.

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