After grilling s’mores for ourselves and our dock neighbors, we were still left with half a bag of marshmallows, a box of graham crackers, and a whole bar of dark chocolate. Such problems… Cheesecake was the answer to this problem!

Our galley kitchen is small. The counter space is measured in inches. Our pantry has just the basics. Our cookware and dishes are on the multifunctional and minimal side. We did outfit our little home with Denby dishes, which can be baked in. So, forget about the springform pan and the food processor in this preparation. What follows is how I made S’mores Cheesecake, galley style.

S’mores Cheesecake

Ingredients

Crust-

• a little more than 1 cup of ground graham crackers. I ground the graham crackers using our coffee grinder.
• 3 tbsp brown sugar
• 1/4 cup melted unsalted butter

• 8 oz. cream cheese, brought to room temperature
• 2 eggs, also room temperature
• 4 tbsp brown sugar
• 1/4 cup of coarsely chopped dark chocolate bar

Topping

• Marshmallows, quartered
• 1/4 cup of coarsely chopped dark chocolate bar

Directions

1. Mix graham cracker crumbs with 3 tbsp brown sugar and butter.
2. Press into a well-buttered pasta bowl that can be baked (or springform pan if you are in a standard kitchen).
3. In a medium-sized pot, beat eggs and remaining 4 tbsp. of brown sugar. I used brown sugar to add flavor in lieu of vanilla extract.
4. Whisk in cream cheese until smooth. A mixer would have come in handy for this step. My arm was a little tired here.
5. Mix in 1/4 cup of chopped dark chocolate. I did experiment with using a vegetable peeler to curl pieces of chocolate. Using a cutting board and a chopping knife was easier and turned out with equally good results.
6. Pour cream cheese mixture into graham cracker crust and bake in a 320 degree F oven. My little oven may bake a little warmer than yours, so you may need to increase the temperature a bit.
7. Bake for about 40 minutes, until the center is almost set.
8. Evenly place marshmallows on top of cheesecake. Sprinkle with remaining 1/4 cup of chocolate. Bake for another 5 minutes, marshmallows should just be tanning.
9. Remove from oven and let cool for about an hour. No matter how much Jack begs, tell him he can’t have any cheesecake until tomorrow.
10. Refrigerate overnight. Fortunately, our camper is parked in the harbor parking lot and is equipped with a nice little fridge.

I was pleasantly surprised that we could pop the cheesecake out of the pasta bowl. I thought we were going to have to enjoy this dessert spoonful by spoonful. Who needs springform pans?!