Perfectly creamy s'mores cheesecake is topped with a decadent chocolate sauce and toasted marshmallows, and is totally irresistible! It's your favorite summer campfire treat that you can enjoy all year round.
- For the Graham Cracker Crust:
- 18 graham crackers
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 8 tablespoons butter
- 1/2 cup miniature marshmallows
- 1/3 cup semi-sweet chocolate chips
- For the Filling:
- 32 ounces cream cheese
- 1 cup sugar
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons corn starch
- 2 eggs
- 1 cup marshmallows
- For the Topping:
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 2 cups miniature marshmallows
Note: while there are multiple steps to this recipe, this cheesecake dish is broken down into workable categories to help you better plan for preparation and baking.
Make the Cheesecake Crust
Gather your ingredients for the cheesecake crust.
Blend together the graham crackers, brown sugar, and vanilla extract in a food processor. Drizzle in the butter after it has been processed to fine crumbs. Pulse a few more times until the butter in completely incorporated.
Press the graham cracker crumbs into the bottom of a 9-inch spring-form cheesecake pan. Cover the bottom evenly. The crust should be about a quarter of an inch thick. Use a flat glass to distribute the crust evenly. Bake the cheesecake crust at 350 F for five minutes.
After the crust has cooled, cover the bottom of the crust with miniature marshmallows and chocolate chips.
Make the Filling
Gather the cheesecake filling ingredients. Make sure all of the ingredients are at room temperature.
Preheat the oven to 500 F.
Beat the cream cheese with the sugar until fluffy.
Beat in the heavy cream, sour cream, vanilla extract, salt, and corn starch.
Beat in the eggs one at a time. Be careful not to over beat.
Microwave the marshmallows for about thirty seconds. Beat the marshmallows into the batter quickly until incorporated.
Pour the cheesecake into the prepared crust. Spread the top so it is even and smooth.
Place the cheesecake in the preheated oven. After 5 minutes reduce the heat to 200 F. Bake the cheesecake for 1 1/2 hours or until the cheesecake has reached an internal temperature of 150 F. It will still be a little jiggly, which is fine!
Allow the cheesecake to cool on the counter for 20 minutes. Then cover in plastic wrap and chill in the refrigerator for at least 2 hours.
Add the Topping
Gather the ingredients.
Heat the chocolate chips and heavy cream in a microwave-safe bowl in thirty-second increments, stirring in between until smooth.
Pour the chocolate over the top of the chilled cheesecake. Then top it with the rest of the marshmallows.
Place the cheesecake on a sheet pan and place it under the broiler until the marshmallows are just toasted.
Chill the cheesecake for another hour and then slice and serve!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- It is essential to have the cheesecake ingredients at room temperature. This will prevent lumps and will make the cheesecake perfectly smooth.
- Contrary to popular belief, you do not have to bake the cheesecake in a water bath. As long as you cook it in the 200 F oven you will have a perfectly cooked cheesecake.