Description
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 that’s perfect for any special occasion or as a delightful dessert.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- If using meringue rosettes as a topping, do not refrigerate the cake as it can cause the meringue to weep.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg