S’mores Cheesecake Recipe

Introduction:
This S’mores Cheesecake brings the campfire classic indoors with a creamy, indulgent twist. Topped with chocolate ganache and garnished with marshmallows, graham crackers, and chocolate bars, it’s a decadent treat!

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Ingredients

For the Graham Cracker Crust:

• 2 cups (242g) graham cracker crumbs
• 2 tablespoons (30g) sugar
• 1/2 stick (57g) unsalted butter, melted

For the Cheesecake Filling:

• 10 jumbo marshmallows (200g) or 10 oz (284g) regular marshmallows
• 4 packages (8 oz each | 904g) cream cheese, room temperature
• 1 cup (203g) granulated sugar
• 1/2 teaspoon kosher salt
• 4 large eggs, room temperature
• 1/2 cup (115g) sour cream, room temperature
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons (19g) cornstarch

For the Chocolate Ganache Topping:

• 1/2 cup heavy whipping cream
• 1 cup (175g) semi-sweet chocolate chips

Optional Toppings:

• Marshmallows
• Graham cracker squares
• Milk chocolate bar squares
• Swiss meringue rosettes

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Directions

1. Prepare the Graham Cracker Crust:

• Preheat the oven to 350°F (175°C).
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. The mixture should hold together when squeezed. Adjust with more graham crumbs or melted butter as needed.
• Press the mixture into the bottom and up the sides of a 9″ springform pan.
• Bake for 10 minutes. Let cool. Wrap the bottom and sides of the pan with two layers of aluminum foil.

2. Prepare the Toasted Marshmallow Cheesecake:

• Arrange marshmallows on a lightly greased sheet pan. Toast in the oven for about 5 minutes, just before adding eggs to the batter. Watch closely.
• In a large bowl, beat cream cheese, granulated sugar, and salt until light and fluffy.
• Add eggs one at a time, mixing on medium speed. Scrape down the bowl after each addition.
• Mix in sour cream, heavy cream, and vanilla extract until smooth.
• Blend in toasted marshmallows until incorporated. Small lumps are okay.
• With the mixer on low, blend in cornstarch just until mixed.

3. Bake the Cheesecake:

• Place the springform pan in a larger pan. Fill the outer pan with boiling water halfway up the sides of the springform pan.
• Bake for 1 hour 15 minutes. If the top starts to brown too much, cover loosely with aluminum foil.
• Turn off the oven and prop the door open 1-2 inches. Cool for 1 hour in the oven.
• Remove from the oven and water bath. Cool on the countertop for 30 minutes, then wrap in plastic wrap and refrigerate for 5-6 hours or overnight.

4. Prepare the Chocolate Ganache Topping:

• Heat 1/2 cup heavy whipping cream until steaming. Pour over 1 cup semi-sweet chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Cool for 5 minutes.

5. Finish the Cheesecake:

• Remove cheesecake from the springform pan. Spread ganache over the cheesecake using an offset spatula.
• Decorate with optional toppings like marshmallows, graham cracker squares, milk chocolate bars, and Swiss meringue rosettes. (If using meringue, don’t refrigerate the cake afterward as it will weep.)
• Serve within 3 days of baking.

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Servings and Timing

• Servings: 10
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling and Chilling Time: 6 hours
• Total Time: 7 hours 25 minutes

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Variations

• Different Marshmallows: Use mini marshmallows or flavored marshmallows for a unique twist.
• Crust Variation: Substitute graham cracker crumbs with crushed Oreos or digestive biscuits for a different base flavor.
• Additional Toppings: Try adding caramel drizzle or crushed nuts for extra texture and flavor.

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Storage/Reheating

• Storage: Keep the cheesecake refrigerated in an airtight container. It is best enjoyed within 3 days of baking.
• Reheating: Serve chilled or at room temperature. If preferred, you can gently warm individual slices in the microwave for a few seconds.

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10 FAQs

1. Can I use a different type of cheese?
   • For best results, use cream cheese. Substitutes like ricotta or mascarpone will change the texture and flavor.
2. How can I make the crust gluten-free?
   • Use gluten-free graham cracker crumbs or crushed gluten-free cookies.
3. Can I freeze the cheesecake?
   • Yes, you can freeze the cheesecake for up to 2 months. Thaw it in the refrigerator before serving.
4. Why is my cheesecake cracked?
   • Cracking can occur due to overmixing or baking at too high a temperature. Ensure the oven is not too hot and avoid overmixing.
5. Can I make this cheesecake without a springform pan?
   • A springform pan is ideal for easy removal. If using a regular pan, line it with parchment paper for easier removal.
6. How do I know when the cheesecake is done?
   • The edges should be set and the center should still have a slight jiggle. It will firm up as it cools.
7. Can I add other flavors to the cheesecake?
   • Yes, you can add flavored extracts or mix-ins like chocolate chips or fruit puree.
8. What can I use instead of heavy cream for the ganache?
   • You can use half-and-half or evaporated milk, but the ganache may be slightly less rich.
9. How do I prevent the cheesecake from sticking to the pan?
   • Line the bottom of the pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
10. Can I make mini cheesecakes instead?
    • Yes, use a muffin tin with liners for mini cheesecakes. Adjust baking time to 20-25 minutes.

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Conclusion

This S’mores Cheesecake is a delightful twist on the classic campfire treat, offering a rich, creamy dessert that’s perfect for any occasion. With its layered flavors of toasted marshmallows, creamy cheesecake, and chocolate ganache, it’s sure to impress your guests and satisfy your sweet tooth. Enjoy this decadent dessert as a special treat or at your next gathering!

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