Friday was the 6th anniversary of when Zach and I first started dating. It also was exactly 3 months from the date when we will be getting married (October 11th).
6 years… that’s a quarter of my life, and the time has just been flying by. We’re engaged now… we own a house together now… it’s still a little much for me to wrap my head around (I remember when I thought getting our first cell phone plan together was a big commitment).
Saturday we picked out wedding bands and yesterday we went to our first marriage prep meeting after putting up drywall in our basement all morning. A lot has changed in the past 6 years.
I met Zach when we were 16 years old and working at a nearby Arby’s fast food restaurant together. He used to pick on me all the time. I had a huge crush on him pretty much from the start… but it took him 2 years to finally catch on and ask me out.
Boys. They can be so slow 😉
What better way to celebrate an anniversary than with a cheesecake? A S’mores cheesecake, specifically. Summertime is ideal for late-night bonfires and roasting s’mores, but I think I’ve found an even better way to enjoy that graham cracker/chocolate/marshmallow flavor combo.
And Zachary (between mouthfuls) told me this was the best thing I’ve made so far. Trying to get sincere, positive feedback about desserts from him is kind of like trying to wring water from a rock, so this recipe is definitely a winner, and will be around for a while.
A classic, graham cracker-based crust was the obvious choice for a S’mores cheesecake. Top that with a decadent, milk chocolate fudge (don’t freak out, it is very easy, no candy thermometer needed!), which in turn is topped with a creamy, marshmallow fluff based cheesecake and then sprinkled with graham cracker crumbs and drizzled with additional milk chocolate.
Share it with the special person in your life. Or eat it all yourself, whatev, I don’t judge.
- 2 ½ cups graham cracker crumbs
- 10 Tbsp salted butter melted
- 2 Tbsp granulated sugar
Milk Chocolate Fudge
- 1 can sweetened condensed milk 14 oz
- 1 bag milk chocolate chips 11.5 oz
- 2 Tbsp butter
- 1 tsp pure vanilla extract
- 32 oz cream cheese softened, 4 packages
- 14 oz marshmallow fluff
- 1 ¼ cup granulated sugar
- 1 tsp vanilla
- 3 eggs
- ½ cup sour cream
- 2 Tablespoons heavy cream
- Preheat oven to 350 degrees.
Graham Cracker Crust
- In a medium-sized bowl, combine 10 tbsp melted butter, graham cracker crumbs, and 2 Tbsp granulated sugar.
- Press into the bottom of a 10.5" springform pan and set aside
Milk Chocolate Fudge Center
- In a medium saucepan, combine sweetened condensed milk, Hersheys milk chocolate chips, and 2 Tbsp butter.
- Heat over low heat, stirring frequently, until all ingredients are melted and combined.
- Remove from heat and stir in 1 tsp vanilla extract. Stir.
- Pour over graham cracker crust. Set aside while you prepare the marshmallow cheesecake layer.
- In stand mixer, cream together cream cheese, marshmallow fluff, and sugar.
- Add 1 tsp vanilla and stir.
- Add in eggs, 1 at a time, beating well after each addition.
- Add sour cream and heavy cream, beat until combined, stopping to scrape down the sides of the bowl halfway through.
- Bake on 350 degrees F for 55 minutes. Center should be set and edges golden brown.
- Refrigerate for 4 hours before serving. If desired, sprinkle with additional graham cracker crumbs and drizzle with melted milk chocolate (I melted 2 ½ Milk Chocolate Hershey's bars for my chocolate drizzle)