Go Back

S'mores Cheesecake

A decadent cheesecake capturing the nostalgic flavor of campfire s'mores, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 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)
Cheesecake Filling
  • 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)

Method
 

Make the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well mixed.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for your crust.
  4. Bake in the preheated oven for about 10 minutes, then set aside to cool.
Prepare the Cheesecake Batter
  1. 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.
  2. Add the vanilla extract and mix until combined.
  3. One by one, add the eggs, blending well after each addition.
  4. Gently fold in 1 cup of the mini marshmallows and 4 oz of the dark chocolate.
Bake the Cheesecake
  1. Pour the cheesecake batter over the cooled crust and use a spatula to smooth it out.
  2. Bake in the oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
  3. Once done, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Chill and Serve
  1. After cooling, remove from the oven and let it cool completely in the fridge for at least four hours, or overnight if possible.
  2. Once chilled, melt the remaining 2 oz of dark chocolate and drizzle it over the cheesecake.
  3. 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!
  4. Slice the cheesecake into generous pieces and serve it cold, garnished with extra chocolate drizzle and perhaps a sprinkle of graham cracker crumbs.

Notes

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. Store any leftovers in the refrigerator for up to five days, or freeze wrapped tightly for up to two months.