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
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Gather your ingredients for the cheesecake crust.
 Leah Maroney -
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.
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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.
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After the crust has cooled, cover the bottom of the crust with miniature marshmallows and chocolate chips.
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Make the Filling
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Gather the cheesecake filling ingredients. Make sure all of the ingredients are at room temperature.
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Preheat the oven to 500F.
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Beat the cream cheese with the sugar until fluffy.
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Beat in the heavy cream, sour cream, vanilla extract, salt, and corn starch.
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Beat in the eggs one at a time. Be careful not to over beat.
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Microwave the marshmallows for about thirty seconds. Beat the marshmallows into the batter quickly until incorporated.
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Pour the cheesecake into the prepared crust. Spread the top so it is even and smooth.
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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!
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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.
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Add the Topping
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Gather the ingredients.
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Heat the chocolate chips and heavy cream in a microwave safe bowl in thirty second increments, stirring in between until smooth.
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Pour the chocolate over the top of the chilled cheesecake. Then top it with the rest of the marshmallows.
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Place the cheesecake on a sheet pan and place it under the broiler until the marshmallows are just toasted.
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Chill the cheesecake for another hour and then slice and serve!
 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.