Gluten Free S’mores Cheesecake Recipe

When I was a little girl I desperately wanted to join the Girl Scouts. I had visions of learning life saving skills, getting badges for such things as besting a raging river, finding my way out of the forest by looking at where the moss grows on trees and giving C.P.R. to a fellow girl scouts. I dreamed of camp outs, songs around the fire and most of all making and eating S’mores!

At the time I was too young to join the girl scouts so my mom signed me up for Brownies. I donned my crisp brown uniform all excited for the adventures ahead only to find out that the only thing we did at the meetings was make macaroni art. Kind of ironic for a gluten intolerant girl, don’t you think?

My association with the Brownies did not last long. The closest we got to a camping trip was a meeting out side for an hour in the park. There was no roaring fire, no ghost stories and certainly no S’mores!

I’ve been obsessed with S’mores ever since.

This is a gluten-free, grain-free S’mores cheesecake. I tried to duplicate the flavor of a graham cracker crust by using flavors found in graham crackers and I did pretty well if I do say so myself. Beware – this cheese cake is VERY RICH! Start with a small piece.

Camp fire is optional!

Gluten Free S’mores Cheesecake Recipe

Ingredients

Crust

1 ¼ cups dry-roasted, salted peanuts
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Filling

9 ounces semi-sweet chocolate chips
2 8 ounce packages cream cheese, room temperature
¾ cup granulated sugar
1/8 teaspoon salt
¾ cup heavy whipping cream
3 large eggs

Topping

3 egg whites
Pinch of salt
1 7 ounce jar Kraft marshmallow cream

Directions

Preheat oven to 350 degrees.

For Crust – Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9 inch springform pan. Bake until set, about 15 minutes and cool while making the filling.

For filling – Melt chocolate in the microwave ( stir every 30 seconds until fully melted and smooth, about 2 minutes) or in the top of a double boiler set over barely simmering water stirring until melted and smooth.

Combine cream cheese, sugar and salt in a food processor and process until smooth. With the motor running, pour in the whipping cream through the feed tube and process until just blended. With motor still running add the melted chocolate and the eggs, one at a time, blending and scraping down the sides after each addition until smooth and well blended. Pour over prepared crust.

Bake until the outer edge is slightly puffed up and the cake is just barely set in the center, about 55 minutes. Put pan on a rack to cool. Run a small knife around the edges of the cake to loosen. Chill cake, uncovered, for at least 8 hours or overnight. Can be made 2 days ahead.

For topping – Beat egg whites and salt until soft peaks form. Add the marshmallow crème and beat until stiff peaks form.

Preheat oven to 350 degrees.

Spread topping over cheesecake, sealing the edges and bake 15 minutes or until lightly browned. You can also quick cook under the broiler if desired – just watch it and cook only until lightly browned.

Let cool for about 15 minutes then release from springform pan and serve.

Servings

This Gluten Free Recipe Serves 10 People.

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celiac, diet, Gluten Free, recipes