Hey there! I’m so excited to share today’s recipe with you, because if you love s’mores (and who doesn’t?!) and cheesecake, then this S’mores Cheesecake is about to become your new favorite dessert. Imagine layers of creamy cheesecake, a buttery graham cracker crust, gooey chocolate ganache, and toasted marshmallows—all the flavors of a classic s’more, but in the form of a rich, indulgent cheesecake.
Before we dive into this mouthwatering treat, I want to thank you for stopping by! I can’t wait for you to try this recipe, and if you love getting fun and decadent recipes like this, make sure to subscribe to my email list for more sweet inspiration straight to your inbox!
Why You’ll Love This S’mores Cheesecake
This dessert is the perfect combination of everything we love about both s’mores and cheesecake. Here’s why it’s going to be a hit in your kitchen:
- Layers of Flavor: From the crunchy graham cracker crust to the creamy cheesecake, topped with chocolate ganache and toasted marshmallows, it’s truly a dream dessert.
- Perfect for Parties: The wow-factor of this cheesecake makes it ideal for birthdays, holiday gatherings, or summer BBQs.
- No Campfire Needed: You can get all the flavors of a s’more without having to leave your kitchen.
- Texture Heaven: You get crunch, creaminess, gooey marshmallow, and rich chocolate in every bite!
This cheesecake offers that classic s’mores experience with a gourmet twist. The toasted marshmallows bring that nostalgic campfire flavor, while the creamy cheesecake adds a rich, decadent element that takes it over the top.
Benefits of This Recipe
- Make-Ahead Dessert: Cheesecake needs to chill, so it’s the perfect dessert to make ahead of time, saving you stress on party day!
- Crowd-Pleaser: Who can resist s’mores and cheesecake? Put them together, and you’ve got a guaranteed hit.
- Easy to Customize: Want extra chocolate or a thicker graham cracker crust? This recipe can be easily adjusted to suit your taste.
Ingredients You’ll Need
For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the marshmallow topping:
- 2 cups mini marshmallows (or use large marshmallows cut in half)
Tools You’ll Need
- 9-inch springform pan
- Electric mixer or whisk
- Mixing bowls
- Rubber spatula
- Baking sheet
- Piping bag or kitchen torch (optional for marshmallow topping)
Ingredient Additions and Substitutions
- Chocolate Overload: Mix chocolate chips into the cheesecake batter for an extra chocolatey kick.
- Oreo Crust: If you want to switch it up, try using crushed Oreos instead of graham crackers for the crust.
- Salted Caramel Drizzle: Drizzle homemade or store-bought salted caramel sauce over the top for an extra indulgent twist.
Step-by-Step Instructions for S’mores Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
- Make the graham cracker crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to pack it tightly and evenly.
- Bake the crust for 10 minutes, then set aside to cool while you make the cheesecake filling.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla: Gradually mix in the sugar and vanilla extract until well combined.
- Add the eggs one at a time, beating on low speed until just combined. Do not overmix to avoid incorporating too much air.
- Stir in the sour cream and mix until the batter is smooth and creamy.
- Pour the filling over the cooled graham cracker crust, spreading it out evenly.
Step 3: Bake the Cheesecake
- Bake the cheesecake at 325°F for 50-55 minutes, or until the edges are set but the center still jiggles slightly.
- Cool the cheesecake: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Step 4: Prepare the Ganache and Marshmallow Topping
- Make the chocolate ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Spread the ganache over the top of the chilled cheesecake in an even layer.
- Top with marshmallows: Sprinkle the mini marshmallows over the chocolate ganache, covering the entire top.
Step 5: Toast the Marshmallows
- Broil the marshmallows: Preheat your oven’s broiler. Place the cheesecake under the broiler for about 1-2 minutes, keeping a close eye on it so the marshmallows don’t burn. You just want them to get golden brown and toasty.
- Alternatively, use a kitchen torch to toast the marshmallows for more control.
- Chill again: Refrigerate the cheesecake for about 20 minutes to let the ganache set before slicing.
Step 6: Serve and Enjoy!
Once your cheesecake is fully chilled and ready, slice it up and serve! Each piece will have the perfect combination of creamy cheesecake, rich chocolate, crunchy crust, and gooey toasted marshmallows.
What to Serve with S’mores Cheesecake
Since this cheesecake is rich and indulgent, serve it with something light like fresh berries or a dollop of whipped cream. A cup of black coffee or a glass of cold milk would be perfect to balance out the sweetness.
Tips for Making the Best S’mores Cheesecake
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake batter.
- Prevent Cracks: Don’t overmix the cheesecake filling, and allow the cheesecake to cool slowly in the oven after baking to avoid cracks.
- Watch the Marshmallows Closely: If you’re broiling the marshmallows, stay close! They can go from perfectly toasted to burnt in a matter of seconds.
How to Store S’mores Cheesecake
- Refrigerate: Store the cheesecake in an airtight container in the fridge for up to 5 days. Keep in mind that the marshmallows may lose their crispness after a day or two, but the flavor will still be delicious!
- Freeze: You can freeze the cheesecake (without the marshmallow topping) for up to 3 months. Simply wrap the cheesecake tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before adding the marshmallow topping and serving.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought graham cracker crust?
A: Yes! If you’re short on time, you can use a pre-made graham cracker crust. Just make sure it’s sturdy enough to hold the weight of the cheesecake.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! You can make the cheesecake a day or two in advance and refrigerate it. Just add the toasted marshmallow topping right before serving to keep it fresh and gooey.
Q: Can I use dark chocolate instead of semi-sweet?
A: Definitely! Dark chocolate will add a slightly more intense flavor, which can be a great complement to the sweet marshmallow topping.
Conclusion
This S’mores Cheesecake is the ultimate indulgence, combining the best of both worlds—creamy, decadent cheesecake and the nostalgic flavors of classic s’mores. It’s a guaranteed hit for any occasion, whether it’s a summer BBQ, holiday gathering, or a special treat for yourself.
I can’t wait for you to try it! Don’t forget to leave a review or share your cheesecake creation with me on Pinterest. If you love s’mores-inspired desserts, you’ll also want to check out these other recipes:
- S’mores Brownies: Fudgy brownies topped with gooey marshmallows and graham cracker crumbs.
- S’mores Bars: All the flavor of a s’more, but in easy-to-eat bar form.
Nutritional Information (Per Slice)
- Calories: 450
- Fat: 30g
- Carbohydrates: 42g
- Protein: 7g
