S'mores Cheesecake

S'mores Cheesecake

Leah Maroney

  • Total: 2 hrs 10 mins
  • Prep: 35 mins
  • Cook: 95 mins
  • Yield: 1 cheesecake (serves 12)

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.

Ingredients

  • 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

Steps to Make It

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

  1. Gather your ingredients for the cheesecake crust.

    S'mores Cheesecake
     Leah Maroney
  2. 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.

    S'mores Cheesecake
     Leah Maroney
  3. 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.

    S'mores Cheesecake
     Leah Maroney
  4. After the crust has cooled, cover the bottom of the crust with miniature marshmallows and chocolate chips.

    S'mores Cheesecake
     Leah Maroney

Make the Filling

  1. Gather the cheesecake filling ingredients. Make sure all of the ingredients are at room temperature.

    S'mores Cheesecake
     Leah Maroney
  2. Preheat the oven to 500F.

  3. Beat the cream cheese with the sugar until fluffy.

    S'mores Cheesecake
     Leah Maroney
  4. Beat in the heavy cream, sour cream, vanilla extract, salt, and corn starch.

    S'mores Cheesecake
    Leah Maroney 
  5. Beat in the eggs one at a time. Be careful not to over beat.

    S'mores Cheesecake
     Leah Maroney
  6. Microwave the marshmallows for about thirty seconds. Beat the marshmallows into the batter quickly until incorporated.

    S'mores Cheesecake
     Leah Maroney
  7. Pour the cheesecake into the prepared crust. Spread the top so it is even and smooth.

    S'mores Cheesecake
     Leah Maroney
  8. 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!

    S'mores Cheesecake
     Leah Maroney
  9. 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.

    S'mores Cheesecake
     Leah Maroney

Add the Topping

  1. Gather the ingredients.

    S'mores Cheesecake
    Leah Maroney 
  2. Heat the chocolate chips and heavy cream in a microwave safe bowl in thirty second increments, stirring in between until smooth.

    S'mores Cheesecake
     Leah Maroney
  3. Pour the chocolate over the top of the chilled cheesecake. Then top it with the rest of the marshmallows.

    S'mores Cheesecake
     Leah Maroney
  4. Place the cheesecake on a sheet pan and place it under the broiler until the marshmallows are just toasted.

    S'mores Cheesecake
     Leah Maroney
  5. Chill the cheesecake for another hour and then slice and serve!

    S'mores Cheesecake
     Leah Maroney

Tips

  • 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 cake the cheesecake in a water bath. As long as you cook it in the 200F oven you will have a perfectly cooked cheesecake.

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