Decadent S’mores Cheesecake Recipe

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Warm & Familiar Decadent S’mores Cheesecake Recipe

There’s something irresistibly cozy about s’mores—a nostalgic hug of toasted marshmallow, melty chocolate, and graham crackers. Now imagine capturing that beloved campfire treat in the form of a rich, velvety cheesecake. That’s exactly what this Decadent S’mores Cheesecake Recipe delivers. It’s a dessert that feels like a warm evening by the fire, but with the comforting texture of creamy cheesecake you’ll adore.

I love how each bite invites a mix of buttery graham crust, luscious cheese filling, gooey marshmallows, and a silky chocolate ganache top. You’ll notice how the textures play together: the crisp-edged crust grounds the cheesecake, while the soft marshmallows add bursts of chewy sweetness inside. It’s truly a crowd-pleaser that sparks smiles and conversation.

Whether you’re baking for a weekend treat or sharing this at a gathering, this recipe is approachable enough for home cooks yet impressive enough to be your next signature dessert. Let’s dive into these inviting layers and make your kitchen smell like a sweet campfire dream.

Ingredient Breakdown

• Graham cracker crumbs: Provide that classic crunchy base; finely crushed for even pressing.
• Granulated sugar: Sweetens the crust and filling while balancing tanginess.
• Unsalted butter: Binds the crust with a rich, buttery flavor; unsalted lets you control saltiness.
• Cream cheese: The star of the filling—softened ensures smooth, creamy texture without lumps.
• Sour cream: Adds creaminess and a subtle tang, cutting through the sweetness nicely.
• Vanilla extract: Deepens flavor with aromatic warmth; pure vanilla is best but imitation works.
• Eggs: Create structure and richness; room temperature for even mixing.
• Mini marshmallows: Melt into pockets of gooey sweetness inside the cheesecake.
• Mini chocolate chips: Melt and mingle with marshmallows for layered chocolate flavor.
• Chocolate chips (ganache): Creates a silky, shiny topping with rich chocolate intensity.
• Heavy cream: Combined with chocolate for smooth ganache texture.
• Jumbo marshmallows: Toasted atop for that signature s’mores crunch and caramel notes.

Before You Start

Gather all your ingredients and measure them out before you begin—that mise en place will save you from scrambling mid-recipe. Make sure your cream cheese, sour cream, and eggs come to room temperature; this makes sure the filling whips up smooth and bakes evenly without lumps or cracks. Also, preheat your oven to 325°F (163°C) early, so it’s perfectly ready when your crust and filling are assembled.

How to Make Decadent S’mores Cheesecake Recipe

1. Prepare the Crust: First things first, preheat your oven to 325°F (163°C). This ensures that when your crust is ready to bake, the oven will be at the perfect temperature, which helps the crust set quickly without drying out. In a medium bowl, mix the finely crushed graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. The butter here acts as a binder, turning those crumbs into a cohesive, buttery base that will crisp up nicely as it bakes. Press this mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass or measuring cup for even pressure. Bake for 8-10 minutes until it turns lightly golden and releases a fragrant, warm scent. That subtle toasty note is your signal it’s ready! Set it aside to cool completely before adding the filling.

2. Make the Marshmallow Cheesecake Filling: While the crust cools, beat the softened cream cheese in a large bowl on low speed, slowly increasing to medium. This gradual speed-up helps prevent lumps and ensures a velvety, lump-free base. Once smooth, sprinkle in the granulated sugar and mix until fully integrated—this sweet touch balances the tang of the cream cheese. Add the sour cream, vanilla extract, and salt, beating until smooth and homogeneous. The sour cream adds a lovely silkiness and gentle tang essential for that perfect cheesecake bite. Then, crack in the eggs one at a time, mixing on low speed after each to combine just enough. Overmixing here leads to cracks during baking, so keep it gentle. Lastly, fold in the mini marshmallows and chocolate chips by hand, so they remain evenly distributed without deflating the batter. The marshmallows will melt into pockets of gooey surprise, and the chocolate chips add a speak-easy chocolate richness with every bite.

3. Bake Your Cheesecake: Pour the luscious filling evenly over your cooled crust and smooth the top with a spatula. Place the springform pan on the middle rack of your preheated oven. Bake for 60 to 70 minutes. You’ll know the cheesecake is done when the edges look set and the center still has a gentle jiggle—it might wobble slightly but isn’t liquidy. This subtle jiggle ensures it finishes with a velvety and creamy texture rather than dry or crumbly. If your cheesecake cracks, it’s often because the oven was too hot or eggs were overmixed. When baking is complete, shut the oven door and leave the cheesecake inside for 15-20 minutes before removing; this helps it cool gradually and prevents sudden temperature shock. Once out, cool it to room temperature, then refrigerate for at least 4 hours or overnight. This resting time lets all the flavors mature and the texture set beautifully.

4. Prepare the Chocolate Ganache: While the cheesecake chills, heat your heavy cream gently in a small saucepan over medium heat until it just begins to simmer—tiny bubbles will form on the sides, but don’t let it boil. Pour the hot cream over your chosen chocolate chips or chopped milk chocolate in a heatproof bowl. Let it sit for 2-3 minutes; this softens the chocolate, making it easier to whisk smoothly without lumps. Then whisk until the ganache turns glossy, thick, and silky. This shiny ganache adds a decadent chocolate layer that contrasts beautifully against the cheesecake’s creamy tang. Allow the ganache to cool slightly before pouring it over the chilled cheesecake. As it sets, it’ll firm into a sleek, glossy finish.

5. Toast the Marshmallow Topping: The final flourish is classic toasted marshmallows crowning the ganache. Arrange jumbo marshmallows spaced evenly on top, giving them room to puff up as they heat. Toast them with a kitchen torch until golden brown and caramelized, creating that campfire char aroma. If you don’t have a torch, pop the cheesecake under a broiler for 1-2 minutes but watch closely—the bottom can burn quickly. These toasty marshmallows add the perfect crispy exterior blush with a melt-in-your-mouth center that completes this show-stopping Decadent S’mores Cheesecake Recipe.

Flavor Variations for Decadent S’mores Cheesecake Recipe

• Nutty Delight: Add chopped toasted pecans or almonds to the crust or swirl some into the filling for an added crunch and warm nuttiness.
• Peanut Butter Twist: Swirl creamy peanut butter into the cheesecake filling before baking for a rich and slightly salty balance.
• Seasonal Spice: Mix cinnamon and a touch of pumpkin pie spice into the crust or ganache for cozy fall vibes.
• Berry Campfire: Top with fresh raspberries or strawberries alongside toasted marshmallows for a fresh tart contrast.
• Mocha Magic: Add espresso powder to the ganache for a deep coffee flavor that complements the chocolate.
• Salted Caramel Drizzle: Once toasted, drizzle salted caramel sauce over the marshmallows for an extra layer of indulgence.

Storage, Freezer & Reheat Tips

• Keep refrigerated up to 4-5 days. Seal tightly to prevent drying or fridge odors from interfering.
• Freeze cheesecake (without marshmallow topping) wrapped in plastic and foil for up to 3 months. Thaw overnight in fridge before serving.
• Ganache can firm a bit in fridge; let cheesecake sit at room temperature 20-30 minutes before slicing for easier cuts and better flavor.
• To refresh toasted marshmallows on leftovers, use a kitchen torch again briefly or broil quickly, watching closely.

Decadent S’mores Cheesecake Recipe FAQs

Can I use a different type of chocolate for the ganache? Absolutely! Dark or semi-sweet chocolate offers deeper flavor; white chocolate adds sweetness. Just adjust sugar if needed.

Why do eggs need to be room temperature? Room temperature eggs blend more smoothly into the batter, preventing lumps and helping avoid cracks during baking.

Is it necessary to chill the cheesecake overnight? Chilling for at least 4 hours firms up the texture and deepens flavor. Overnight is ideal for best results.

Can I make this gluten-free? Yes! Swap regular graham crackers for gluten-free ones. Make sure your chocolate and marshmallows are GF too.

What if I don’t have a kitchen torch for toasting marshmallows? You can broil the marshmallows in the oven on high for 1-2 minutes—just watch closely as they brown quickly.

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