There’s something magical about the flavors of s’mores—the crispy graham crackers, melty chocolate, and gooey marshmallows—all perfectly combined into one nostalgic treat. Now imagine those same comforting flavors transformed into a rich, creamy cheesecake. Heavenly S’mores Cheesecake is an indulgent dessert that captures the essence of a campfire classic with a sophisticated twist.
This show-stopping dessert has a buttery graham cracker crust, a velvety marshmallow cheesecake filling, a layer of smooth chocolate ganache, and toasted marshmallows on top. Whether you’re celebrating a special occasion or just want to treat yourself to something extraordinary, this recipe is guaranteed to impress.
Why You’ll Love Heavenly S’mores Cheesecake
This cheesecake isn’t just delicious—it’s an experience! Here’s why you’ll love it:
- Irresistible Layers: Each bite is a perfect blend of graham cracker crust, marshmallow cheesecake, chocolate ganache, and toasted marshmallows.
- Nostalgic Flavor: Captures the essence of classic s’mores in an elevated dessert.
- Impressive Yet Simple: It looks bakery-worthy, but the steps are straightforward and beginner-friendly.
- Versatile: Ideal for birthdays, holidays, or just a weekend indulgence.
Ingredients for Heavenly S’mores Cheesecake
For the Crust
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 ½ cups (213 grams) |
| Granulated sugar | ⅓ cup (66 grams) |
| Unsalted butter, melted | 6 tbsp (85 grams) |
For the Marshmallow Cheesecake
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 32 oz (908 grams) |
| Granulated sugar | 1 cup (198 grams) |
| Sour cream, at room temperature | ⅔ cup (151 grams) |
| Vanilla extract | 2 tsp |
| Salt | ¼ tsp |
| Large eggs, at room temperature | 4 |
| Mini marshmallows | 1 cup (43 grams) |
| Mini chocolate chips | ½ cup (90 grams) |
For the Ganache
| Ingredient | Quantity |
|---|---|
| Chocolate chips or chopped milk chocolate | 1 cup (170 grams) |
| Heavy cream | ¾ cup (170 grams) |
For the Topping
| Ingredient | Quantity |
|---|---|
| Jumbo marshmallows | As desired |
Step-by-Step Instructions for Heavenly S’mores Cheesecake
1. Preparing the Crust
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Mix the Crust:
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
- Stir until the crumbs are evenly coated and resemble wet sand.
- Press and Bake:
- Press the mixture firmly into the bottom of the prepared pan, forming an even layer.
- Bake for 8–10 minutes. Reduce the oven temperature to 325°F (163°C) for the cheesecake. Set aside to cool.
2. Making the Marshmallow Cheesecake
- Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).
- Blend the Sweeteners:
- Add the granulated sugar, sour cream, vanilla extract, and salt.
- Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Add the Eggs:
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overbeating to prevent cracks.
- Fold in Marshmallows and Chocolate Chips:
- Gently fold in the mini marshmallows and mini chocolate chips until evenly distributed throughout the batter.
- Pour and Smooth:
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
3. Baking the Cheesecake
- Set Up the Water Bath:
- Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
- Place the pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake:
- Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set and the center has a slight jiggle.
- Cool Gradually:
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.
4. Preparing the Ganache
- Heat the Cream:
- Heat the heavy cream in a small saucepan or microwave-safe bowl until it just begins to simmer (do not boil).
- Melt the Chocolate:
- Pour the hot cream over the chocolate chips. Let it sit for 2–3 minutes, then stir until smooth and glossy.
- Top the Cheesecake:
- Pour the ganache over the chilled cheesecake, spreading it evenly with an offset spatula.
5. Toasting the Marshmallows
- Prepare the Marshmallows:
- Arrange jumbo marshmallows on top of the ganache.
- Toast:
- Use a kitchen torch to toast the marshmallows until golden brown. Alternatively, place the cheesecake under a broiler on low for a few seconds. Watch carefully to avoid burning.
6. Serve and Enjoy
Slice into this decadent cheesecake and enjoy the layers of graham cracker crust, marshmallow cheesecake, chocolate ganache, and toasted marshmallows. It’s a dessert guaranteed to impress!
Tips for Perfect S’mores Cheesecake
- Room-Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for a smooth, lump-free batter.
- Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks.
- Chill Time: Allow the cheesecake to chill completely for the best texture and flavor.
- Torch vs. Broiler: A kitchen torch gives you better control for toasting the marshmallows, but the broiler works in a pinch.
- Custom Toppings: Add crushed graham crackers, chocolate shavings, or extra mini marshmallows for added flair.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 48g |
| Protein | 7g |
| Fat | 24g |
| Sugar | 34g |
(Note: Nutritional values are approximate and may vary based on ingredients used and serving size.)
FAQs About Heavenly S’mores Cheesecake
1. Can I make this cheesecake ahead of time?
Yes! It’s even better the next day. Make it up to 2 days in advance and store it in the refrigerator until ready to serve.
2. What if I don’t have a springform pan?
A 9-inch round cake pan can work, but you’ll need to line it with parchment paper for easier removal.
3. Can I skip the water bath?
While not mandatory, a water bath ensures even baking and minimizes the risk of cracks.
4. Can I use different chocolate?
Yes, you can use dark chocolate, milk chocolate, or even white chocolate for the ganache, depending on your preference.
5. How should I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
6. Can I freeze this cheesecake?
Absolutely! Slice and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before serving.
Why You Should Try This Recipe
Heavenly S’mores Cheesecake is everything you love about s’mores but elevated into a stunning dessert that’s perfect for any occasion. Whether you’re a cheesecake enthusiast or a s’mores lover, this dessert delivers the best of both worlds. With its creamy texture, rich flavors, and toasted marshmallow topping, it’s guaranteed to impress and satisfy.
So, grab your ingredients and get ready to create a dessert masterpiece that’ll have everyone asking for seconds!
Print
Heavenly S’mores Cheesecake: A Campfire Classic Reimagined
- Total Time: 6 hours 40 minutes
- Yield: 12 servings
Description
Take the classic flavors of s’mores—crunchy graham crackers, melted chocolate, and gooey marshmallows—and transform them into a decadent cheesecake. Heavenly S’mores Cheesecake is a creamy, rich dessert layered with a graham cracker crust, marshmallow cheesecake filling, a smooth chocolate ganache, and toasted marshmallows on top. Perfect for parties, special occasions, or when you want to treat yourself to a slice of nostalgia.
Ingredients
For the Crust:
- 1 ½ cups (213 grams) graham cracker crumbs (about 14 full-sized sheets)
- ⅓ cup (66 grams) granulated sugar
- 6 tbsp (85 grams) unsalted butter, melted
For the Marshmallow Cheesecake:
- 32 oz (908 grams) cream cheese, softened to room temperature
- 1 cup (198 grams) granulated sugar
- ⅔ cup (151 grams) sour cream, at room temperature
- 2 tsp vanilla extract
- ¼ tsp 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 chopped milk chocolate
- ¾ cup (170 grams) heavy cream
For the Topping:
- Jumbo marshmallows (as desired)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly.
- Mix Ingredients: Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand.
- Press and Bake: Firmly press the mixture into the bottom of the springform pan to form an even crust layer. Bake for 8–10 minutes. Remove from the oven and reduce the temperature to 325°F (163°C). Set aside.
- Blend the Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy (about 2–3 minutes).
- Add Sweeteners: Add the granulated sugar, sour cream, vanilla extract, and salt. Mix until fully incorporated, scraping down the bowl as needed.
- Add Eggs: Mix in the eggs one at a time on low speed, just until combined. Do not overmix.
- Fold in Mix-Ins: Gently fold in the mini marshmallows and chocolate chips for extra flavor and texture.
- Assemble: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Water Bath Setup: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place it inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake: Bake at 325°F (163°C) for 60–70 minutes. The edges should be set, and the center should have a slight jiggle.
- Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Then remove it from the water bath and refrigerate for at least 4 hours or overnight.
- Heat the Cream: Heat the heavy cream in a small saucepan or microwave-safe bowl until it just begins to simmer (do not boil).
- Melt the Chocolate: Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir until the mixture is smooth and glossy.
- Top the Cheesecake: Spread the ganache evenly over the chilled cheesecake using an offset spatula.
- Prepare the Marshmallows: Arrange jumbo marshmallows on top of the ganache.
- Toast: Use a kitchen torch to toast the marshmallows until golden brown, or place the cheesecake under a broiler on low for a few seconds. Watch closely to avoid burning.
Notes
- Room-Temperature Ingredients: Use room-temperature cream cheese, sour cream, and eggs for a smooth, lump-free cheesecake batter.
- Optional Toppings: Add crushed graham crackers, chocolate shavings, or more mini marshmallows for decoration.
- Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
- Water Bath Tip: If you don’t have a roasting pan, place a shallow baking dish filled with water on the rack below the cheesecake for a similar effect.
- Prep Time: 30 minutes
- Cook Time: 6 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
