Decadent S’mores Cheesecake: The Ultimate Campfire-Inspired Dessert

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Nothing evokes the warmth of a campfire like the classic trio of graham crackers, chocolate, and marshmallows. Now, imagine those flavors elevated into a creamy, indulgent cheesecake that’s perfect for any celebration. Decadent S’mores Cheesecake combines everything you love about s’mores into a single show-stopping dessert. Whether you’re hosting a party or just indulging your sweet tooth, this cheesecake is sure to impress.

Ready to embark on a culinary adventure? Let’s break down how you can create this ultimate campfire-inspired dessert at home.

Why You’ll Love Decadent S’mores Cheesecake

  • Elevated Comfort Food: This cheesecake captures the nostalgic essence of s’mores with a sophisticated twist.
  • Rich and Creamy: The marshmallow cheesecake filling is ultra-smooth, with bursts of chocolate chips and gooey marshmallows.
  • Versatile: Perfect for holidays, birthdays, or anytime you want to wow your guests.
  • Make-Ahead Dessert: This cheesecake sets overnight, making it a stress-free option for entertaining.

Ingredients for Decadent S’mores Cheesecake

ComponentIngredientQuantity
CrustFinely ground graham cracker crumbs1 ½ cups (213 grams)
Granulated sugar⅓ cup (66 grams)
Unsalted butter, melted6 tablespoons (85 grams)
Marshmallow CheesecakeCream cheese, softened32 ounces (908 grams)
Granulated sugar1 cup (198 grams)
Sour cream⅔ cup (151 grams)
Vanilla extract2 teaspoons
Salt¼ teaspoon
Large eggs4
Mini marshmallows1 cup (43 grams)
Mini chocolate chips½ cup (90 grams)
GanacheChocolate chips or finely chopped milk chocolate1 cup (170 grams)
Heavy cream¾ cup (170 grams)
ToppingJumbo marshmallowsFor toasting

Step-by-Step Instructions for Decadent S’mores Cheesecake

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the springform pan to create an even layer.
  4. Bake the crust for 8–10 minutes. Remove from the oven and let it cool completely.

Step 2: Make the Marshmallow Cheesecake Filling

  1. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and granulated sugar until smooth and creamy.
  2. Add the sour cream, vanilla extract, and salt, mixing until well combined.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gently fold in the mini marshmallows and mini chocolate chips.
  5. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

  1. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.
  2. Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly.
  3. Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven for 1 hour.
  4. Remove the cheesecake from the water bath and refrigerate for at least 6 hours or overnight to set fully.

Step 4: Make the Ganache

  1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
  2. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl.
  3. Let the mixture sit for 2 minutes, then whisk until smooth and glossy.
  4. Pour the ganache over the chilled cheesecake, spreading it evenly to the edges. Allow it to set for 15–20 minutes.

Step 5: Add the Toasted Marshmallows

  1. Arrange jumbo marshmallows on top of the cheesecake.
  2. Using a kitchen torch, toast the marshmallows until golden brown and gooey. Alternatively, place the marshmallows under a broiler for 1–2 minutes, watching closely to prevent burning.

Step 6: Slice and Serve

  • Slice the cheesecake using a sharp knife dipped in hot water for clean cuts.
  • Serve chilled or at room temperature for the ultimate campfire-inspired dessert experience.

Tips for Perfect S’mores Cheesecake

  1. Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
  2. Don’t Skip the Water Bath: It helps the cheesecake bake evenly and prevents cracking.
  3. Cool Gradually: Letting the cheesecake cool in the oven prevents sudden temperature changes that can cause cracks.
  4. Customize the Topping: Add crushed graham crackers, extra chocolate drizzle, or more marshmallows for added flair.
  5. Use a Kitchen Torch: For the perfect toasted marshmallow topping, a kitchen torch offers precision and control.

Nutritional Information (Per Slice)

NutrientAmount
Calories~450
Protein~7g
Carbohydrates~38g
Fats~32g

(Note: Nutritional values are approximate and depend on portion size and specific ingredients used.)

FAQs About Decadent S’mores Cheesecake

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is even better when made a day in advance, as it needs time to chill and set.

2. Can I use a different crust?
Absolutely. You can substitute the graham cracker crust with an Oreo cookie crust or even a chocolate cookie crust for a richer flavor.

3. Do I have to use a water bath?
While not mandatory, a water bath helps ensure even baking and prevents cracks in the cheesecake.

4. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the marshmallow topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

5. Can I use dark chocolate for the ganache?
Yes! Dark chocolate adds a deeper, more intense flavor to the ganache. Adjust the sweetness to your preference.

6. What’s the best way to toast the marshmallows without a kitchen torch?
If you don’t have a torch, use your oven’s broiler setting. Place the marshmallows on top and broil for 1–2 minutes, watching carefully to avoid burning.

Final Thoughts and Call to Action

Decadent S’mores Cheesecake is the perfect dessert for s’mores lovers and cheesecake fans alike. With its graham cracker crust, creamy marshmallow filling, and gooey toasted marshmallows, this dessert is a masterpiece of flavors and textures. Whether you’re celebrating a special occasion or indulging in a weekend treat, this cheesecake is guaranteed to impress.

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Decadent S’mores Cheesecake: The Ultimate Campfire-Inspired Dessert


  • Author: Annabel
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings

Description

Indulge in a decadent twist on a campfire classic! This S’mores Cheesecake features a buttery graham cracker crust, a creamy marshmallow cheesecake filling, rich chocolate ganache, and gooey toasted marshmallows. Perfect for any celebration or cozy evening, this dessert will transport you straight to a campfire with every bite.


Ingredients

For the Crust:

  • 1 ½ cups (213 grams) finely ground graham cracker crumbs
  • ⅓ cup (66 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

For the Marshmallow Cheesecake Filling:

  • 32 ounces (908 grams) cream cheese, softened
  • 1 cup (198 grams) granulated sugar
  • ⅔ cup (151 grams) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup (43 grams) mini marshmallows
  • ½ cup (90 grams) mini chocolate chips

For the Ganache:

  • 1 cup (170 grams) chocolate chips or finely chopped milk chocolate
  • ¾ cup (170 grams) heavy cream

For the Topping:

  • Jumbo marshmallows (as desired, for toasting)

Instructions

  1. Prepare the Crust:

    • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
    • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
    • Firmly press the mixture into the bottom of the springform pan to create an even layer. Bake for 8–10 minutes, then let it cool completely.
  2. Make the Cheesecake Filling:

    • In a large bowl, beat cream cheese and sugar until smooth and creamy.
    • Add sour cream, vanilla extract, and salt, mixing well.
    • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    • Gently fold in mini marshmallows and mini chocolate chips.
    • Pour the batter over the cooled crust and smooth the top.
  3. Bake the Cheesecake:

    • Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
    • Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly when shaken.
    • Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour.
    • Remove from the water bath and refrigerate for at least 6 hours, or overnight, to set completely.
  4. Make the Ganache:

    • Heat heavy cream in a small saucepan over medium heat until it just starts to simmer.
    • Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Whisk until smooth and glossy.
    • Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Allow it to set for 15–20 minutes.
  5. Add the Toasted Marshmallows:

    • Arrange jumbo marshmallows on top of the cheesecake.
    • Toast using a kitchen torch until golden brown and gooey, or place under a broiler for 1–2 minutes (watch closely to prevent burning).
  6. Serve:

    • Slice the cheesecake with a sharp knife dipped in hot water for clean cuts. Serve chilled or at room temperature.

Notes

  • Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
  • Use a water bath to prevent cracks and achieve a creamy texture.
  • Customize with extra toppings like crushed graham crackers or a drizzle of melted chocolate.
  • Prep Time: 30 minutes
  • Cook Time: 6 hours 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American