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S’mores Cheesecake Recipe

★★★★★

4.7 from 112 reviews
  • Author: Naomi
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x

Description

This decadent S’mores Cheesecake combines a buttery graham cracker crust with a creamy, fluffy marshmallow-infused cream cheese filling, topped with rich chocolate ganache and toasted mini marshmallows. Perfect for dessert lovers craving the nostalgic flavors of classic s’mores in a luscious cheesecake form.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs (about 200g), finely crushed
  • 6 tablespoons unsalted butter (85g), melted
  • 1/4 cup granulated sugar (50g)
  • Pinch of salt

Cheesecake Filling

  • 24 oz cream cheese (680g), full-fat, softened
  • 1 cup marshmallow fluff (about 120g)
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (120g)
  • 1/4 cup heavy cream (60ml)

Ganache and Topping

  • 1 cup semi-sweet chocolate chips (170g)
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon salted butter (14g)
  • 3 cups mini marshmallows (150g)

Instructions

  1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to ensure an easy release after baking.
  2. Make Crust Mixture: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles wet sand, ensuring even moisture throughout.
  3. Form and Bake Crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 8-10 minutes until lightly golden. Remove and let cool while preparing the filling.
  4. Reduce Oven Temperature: Lower oven to 325°F (163°C) for baking the cheesecake filling.
  5. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy, eliminating lumps for an even texture.
  6. Add Marshmallow Fluff and Vanilla: Blend in the marshmallow fluff and vanilla extract, mixing on low speed until fully incorporated for a light marshmallow flavor.
  7. Add Eggs: Add the eggs one at a time, mixing briefly after each addition just until combined to avoid over-beating which can cause cracks.
  8. Fold in Creams: Gently fold in the sour cream and 1/4 cup heavy cream by hand until the batter is silky smooth and lump-free, preserving airiness.
  9. Pour Filling into Crust: Pour the batter over the cooled crust and gently tap the pan to release trapped air bubbles for a smooth surface.
  10. Bake Cheesecake: Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes. The edges should be set, and the center should still wobble slightly when gently shaken.
  11. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  12. Chill Cheesecake: Remove the cheesecake, run a knife around the edges to loosen it, cool to room temperature, then chill uncovered in the refrigerator for at least 4 hours or overnight for best texture.
  13. Make Ganache: Heat 1/2 cup heavy cream and 1 tablespoon salted butter in a small saucepan until steaming. Pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  14. Apply Ganache: Spread the ganache evenly over the chilled cheesecake. Refrigerate for 15 minutes to allow it to set and firm up.
  15. Add and Toast Marshmallows: Arrange mini marshmallows in a thick layer over the ganache. Use a kitchen torch or place under the broiler for 1-2 minutes, watching closely until golden brown and toasted without burning.
  16. Cool and Serve: Let the cheesecake cool for 10 minutes before unmolding. Slice using a hot, wet knife for clean edges and serve.

Notes

  • Room temperature eggs and cream cheese ensure a smoother batter and prevent lumps.
  • To prevent cracks in the cheesecake, avoid over-mixing and do not open the oven door while baking.
  • Use a water bath if preferred for even baking and preventing cracks.
  • If you don’t have a kitchen torch, broil the marshmallows very closely and watch carefully to avoid burning.
  • For a firmer crust edge, bake the crust slightly longer but avoid burning.
  • Slice the cheesecake with a knife dipped in hot water and wiped dry for smooth, clean slices.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: S'mores cheesecake, graham cracker crust, marshmallow cheesecake, chocolate ganache cheesecake, toasted marshmallow dessert

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