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