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S’mores Cheesecake Recipe


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  • Author: khaoula belabess
  • Total Time: 7 hours 25 minutes (includes cooling and chilling time)
  • Yield: 10 servings 1x
  • Diet: Gluten Free

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