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S’mores Cheesecake Recipe

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★★★★★

4.4 from 131 reviews

This decadent S’mores Cheesecake combines the classic campfire flavors of graham crackers, chocolate, and marshmallows into a rich, creamy cheesecake. A graham cracker crust forms the base, filled with a smooth cocoa-infused cheesecake batter layered over melty mini marshmallows and chocolate. Topped with toasted large marshmallows and drizzled with melted chocolate, this dessert is perfect for any celebration or cozy treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1/2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (78g) mini marshmallows
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream

Topping

  • 45–50 large marshmallows
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • Graham cracker crumbs for garnish

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine the graham cracker crumbs, sugar, salt, and melted butter in a small bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the pan to create an even crust layer. Bake for 10 minutes, then set aside to cool.
  2. Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from seeping in during baking. Set aside the wrapped pan.
  3. Make the Cheesecake Batter: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and unsweetened cocoa powder on low speed until smooth and fully combined, taking care to minimize air incorporation. Scrape down the bowl sides thoroughly.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until fully blended.
  5. Incorporate Eggs: Add eggs one at a time, mixing slowly and scraping down the bowl after each addition to ensure an even, lump-free batter.
  6. Layer Marshmallows: Sprinkle the mini marshmallows evenly over the cooled crust in the springform pan.
  7. Melt Chocolate Topping Inside Cheesecake: In a medium bowl, combine 3 oz semi-sweet chocolate chips and 5 tbsp heavy whipping cream. Heat in 20-second intervals in the microwave, stirring well between each, until the mixture is melted and smooth. Pour the melted chocolate evenly over the mini marshmallows in the crust.
  8. Add Cheesecake Batter: Spoon and spread the cheesecake batter evenly over the marshmallow and chocolate layer to keep them in place and avoid shifting.
  9. Set up Water Bath and Bake: Place the springform pan inside a larger roasting pan or baking dish. Pour warm water into the outer pan, filling it halfway up the sides of the springform pan—make sure water does not reach above the foil line. Bake for 1 hour and 20 to 30 minutes, until the center is mostly set but still slightly jiggly.
  10. Cool in Oven: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake gradually finish cooking and begin cooling.
  11. Slowly Cool with Oven Door Ajar: Crack the oven door open and allow the cheesecake to cool further for 30 minutes to prevent cracking.
  12. Chill Cheesecake: Remove the cheesecake from oven and water bath. Keep the foil on and refrigerate the cheesecake until firm, approximately 5–6 hours or overnight.
  13. Add Marshmallow Topping: Once chilled and firm, remove sides of the springform pan. Place the cheesecake on an oven-safe platter or baking sheet. Arrange the large marshmallows upright covering the entire cheesecake top but leaving some space near edges for puffing.
  14. Toast Marshmallow Topping: Place the cheesecake under a convection bake setting in the oven for 5–10 minutes until marshmallows puff up, then switch to broil for 2–3 minutes until they turn golden brown.
  15. Cool Slightly: Remove the cheesecake from the oven and let it cool briefly.
  16. Melt Chocolate for Drizzle: Heat 3 oz semi-sweet chocolate chips with 5 tbsp heavy whipping cream in 20-second microwave intervals, stirring between each until smooth and fully melted.
  17. Drizzle and Garnish: Drizzle the melted chocolate over the toasted marshmallow topping. Sprinkle graham cracker crumbs over the top for added texture and flavor.
  18. Serve: Serve the cheesecake warm or cold. It’s especially delightful slightly warm, when the marshmallows and chocolate inside are melty but the cheesecake retains its structure.
  19. Storage: Store leftover cheesecake covered in the refrigerator. Best eaten within 4–5 days for optimal freshness.

Notes

  • Room temperature ingredients ensure a smoother cheesecake batter and help prevent cracks.
  • Using a water bath provides gentle, even heat that prevents overcooking and cracking.
  • Low mixer speed helps reduce air incorporation for a creamier texture without cracking.
  • Toasting the marshmallow topping under broil requires close attention to avoid burning.
  • Chilling the cheesecake for several hours or overnight is essential for proper set and easy slicing.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
  • If your oven does not have a convection bake, keep a close eye on marshmallow toasting to avoid burning.

Keywords: S'mores, Cheesecake, Dessert, Graham Cracker Crust, Chocolate, Marshmallow, Thanksgiving, Party Dessert

Find it online: https://kitchenbyclara.com/smores-cheesecake-recipe/