There’s something magical about the way the sun sets over a campfire, flames flickering happily as friends gather, sharing stories and laughter. Those evenings, filled with the rich aroma of roasted marshmallows and melted chocolate, inspired countless childhood memories for many of us. Now, imagine capturing that nostalgic flavor in every bite of a decadent cheesecake! This S’mores Cheesecake does just that, bringing the warmth of those campfire nights right to your kitchen.
Why make this recipe? The answer is simple: it’s the perfect indulgence for any occasion. This cheesecake balances the creamy richness of cream cheese with that classic s’mores flavor we all adore. Elevated yet comforting, it’s a stunning dessert that promises to impress, whether it’s a casual family dinner or a festive gathering.
How to make S’mores Cheesecake
Ingredients:
- 2 1/2 cups Graham Cracker Crumbs (about 18 full sheets; reserve 1/8 cup for topping)
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 24 oz Cream Cheese (softened and at room temperature)
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 Large Eggs (room temperature)
- 2 cups Mini Marshmallows (divided; 1 cup for the cheesecake filling, 1 cup for topping)
- 6 oz Chopped Dark Chocolate 60% Cacao Squares (divided; 4 oz for the cheesecake filling, 2 oz for topping)
Directions:
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Graham Cracker Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for your crust. Bake in the preheated oven for about 10 minutes, then set aside to cool.
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S’mores Cheesecake Batter: While the crust cools, in a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined. One by one, add the eggs, blending well after each addition. Gently fold in 1 cup of the mini marshmallows and 4 oz of the dark chocolate.
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Pour the cheesecake batter over the cooled crust and use a spatula to smooth it out. Bake in the oven for about 55-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
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After cooling, remove from the oven and let it cool completely in the fridge for at least four hours, or overnight if possible. Once chilled, melt the remaining 2 oz of dark chocolate and drizzle it over the cheesecake. Top with the reserved 1 cup of mini marshmallows and place under the broiler for 1-2 minutes, or until the marshmallows are golden and toasty—watch closely so they don’t burn!
How to serve S’mores Cheesecake
Slice the cheesecake into generous pieces and serve it cold, garnished with extra chocolate drizzle and perhaps a sprinkle of graham cracker crumbs for that finishing touch. Each bite is a creamy, crunchy delight that’s sure to evoke smiles and fond memories.
How to store S’mores Cheesecake
Store any leftovers in the refrigerator, covered, for up to five days. This cheesecake can also be frozen! Wrap it tightly in plastic wrap and aluminum foil, and it’ll stay delicious for up to two months—though we doubt it will last that long!
Tips to make S’mores Cheesecake
- Ensure your cream cheese is at room temperature to avoid lumps in the batter.
- Don’t rush the cooling process; letting it cool in the oven prevents cracks from forming on the surface.
- For a special touch, consider adding a layer of fudge or chocolate ganache between the crust and the cheesecake filling.
Variations
You can experiment with flavored chocolate or even add swirls of caramel throughout the cheesecake. If you want to create a gluten-free version, simply substitute the graham cracker crumbs with gluten-free alternatives!
FAQs
1. Can I use regular marshmallows instead of mini marshmallows?
Yes, regular marshmallows work just fine. Just cut them into smaller pieces to evenly distribute throughout the cheesecake.
2. What can I use if I don’t have a springform pan?
You can use a standard round cake pan, but be sure to adjust the baking time as it may take longer to set.
3. Is it okay to make this cheesecake ahead of time?
Absolutely! S’mores Cheesecake actually tastes even better after it’s had some time in the fridge, as it allows the flavors to meld beautifully.
There’s something undeniably heartwarming about taking a forkful of this S’mores Cheesecake and being transported back to those firelit nights under the stars. It reminds us that even as we grow and change, some flavors and memories remain timeless. So, gather loved ones close, and enjoy the scrumptious sweetness of this dessert that brings us all together, one slice at a time. Happy baking!
S'mores Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well mixed.
- Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for your crust.
- Bake in the preheated oven for about 10 minutes, then set aside to cool.
- While the crust cools, in a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- One by one, add the eggs, blending well after each addition.
- Gently fold in 1 cup of the mini marshmallows and 4 oz of the dark chocolate.
- Pour the cheesecake batter over the cooled crust and use a spatula to smooth it out.
- Bake in the oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
- Once done, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- After cooling, remove from the oven and let it cool completely in the fridge for at least four hours, or overnight if possible.
- Once chilled, melt the remaining 2 oz of dark chocolate and drizzle it over the cheesecake.
- Top with the reserved 1 cup of mini marshmallows and place under the broiler for 1-2 minutes, or until the marshmallows are golden and toasty—watch closely so they don't burn!
- Slice the cheesecake into generous pieces and serve it cold, garnished with extra chocolate drizzle and perhaps a sprinkle of graham cracker crumbs.