S’mores Cheesecake Recipe

This S’mores Cheesecake is the ultimate indulgence, combining the creamy, rich goodness of cheesecake with the nostalgic flavors of campfire s’mores. Imagine a crunchy graham cracker crust, a velvety smooth cheesecake layer with a hint of vanilla, all topped with gooey toasted marshmallows and a drizzle of decadent chocolate. Perfect for any occasion where you want to wow your guests (or treat yourself!), this dessert is easy to make and impossible to resist. Ready to bring a little campfire magic into your kitchen? Let’s get baking!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Topping:

• 2 cups mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon heavy cream

this Recipe

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and mix. Then, add the eggs one at a time, beating on low speed until just combined. Be careful not to overmix! Fold in the sour cream and heavy cream until fully incorporated.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it out evenly. Bake in the preheated oven for 50-55 minutes, or until the center is just set and a little jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking!
4. Prepare the Topping: After the cheesecake has cooled, sprinkle the mini marshmallows evenly over the top. Use a kitchen torch to toast the marshmallows until golden brown and gooey (you can also use the oven broiler, but keep a close eye on them!).
5. Finish with Chocolate: Melt the chocolate chips with the heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the toasted marshmallows.
6. Chill and Serve: Let the cheesecake chill in the refrigerator for at least 4 hours or overnight before serving. Slice, serve, and watch it disappear!

Frequently Asked Questions (FAQs)

Can I make this S’mores Cheesecake ahead of time?

Absolutely! In fact, this cheesecake gets even better when made ahead. You can prepare the cheesecake up to 2 days in advance and keep it covered in the refrigerator. Just wait to toast the marshmallows until right before serving to keep them fresh and gooey!

What can I use if I don’t have a kitchen torch to toast the marshmallows?

No worries! You can use your oven’s broiler to toast the marshmallows. Place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning. Make sure the cheesecake is on the middle rack and rotate it as needed to evenly brown the marshmallows.

How do I prevent my cheesecake from cracking?

To avoid cracks, make sure not to overmix the cheesecake batter, especially after adding the eggs. Also, let the cheesecake cool slowly in the oven with the door slightly ajar for an hour after baking. This gradual cooling process helps prevent cracks from forming on the top.

What should I do if my cheesecake batter is lumpy?

Lumpy batter usually occurs when the cream cheese isn’t softened enough. To fix it, try beating the batter a bit longer to break down the lumps. Next time, ensure your cream cheese is fully softened to room temperature before mixing.

What other crust options work well with this cheesecake?

While a graham cracker crust is classic for s’mores, an Oreo crust would be an amazing twist! Simply replace the graham cracker crumbs with crushed Oreos and follow the same instructions for making the crust. A digestive biscuit crust would also work well if you’re looking for a slightly different flavor profile.

How should I store leftovers?

Store any leftover S’mores Cheesecake covered tightly in the refrigerator for up to 5 days. For best results, keep the cheesecake in its springform pan covered with plastic wrap or transfer it to an airtight container.

Can I use marshmallow fluff instead of mini marshmallows for the topping?

Yes, you can use marshmallow fluff, but it won’t have the same toasty effect as mini marshmallows. If using fluff, spread it over the top of the cooled cheesecake and use a kitchen torch to lightly brown it for that classic s’mores look and flavor.

More S’mores Cheesecake Recipes to Try:

S’mores Cheesecake Recipe by Will Cook for Smiles: This recipe takes the classic s’mores flavors and elevates them with a rich chocolate ganache layer and a creamy, dreamy cheesecake filling. Perfect for those who love a bit of extra indulgence!
S’mores Cheesecake by Sense & Edibility: A unique take that includes a torched marshmallow meringue topping for that extra fluff and a beautiful, rustic look. This recipe is perfect for impressing your friends and family!
S’mores Cheesecake by Bunsen Burner Bakery: Known for its ultra-smooth texture and a delightful mix of textures, this cheesecake features a layer of gooey marshmallows and a hint of coffee in the chocolate, giving it a sophisticated twist.

These recipes will provide additional inspiration and variations on the beloved S’mores Cheesecake. Enjoy exploring these delicious options!

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