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Decadent S’mores Cheesecake Recipe

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4.9 from 56 reviews

This Decadent S’mores Cheesecake combines a crunchy graham cracker crust with a creamy marshmallow-filled cheesecake, topped with a rich chocolate ganache and toasted jumbo marshmallows. Perfect for dessert lovers who adore the classic s’mores flavor in a sophisticated, indulgent cheesecake form.

Ingredients

Crust

  • 1 1/2 cups (213 grams) finely crushed graham cracker crumbs (about 14 full-sized sheets)
  • 1/3 cup (66 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

Marshmallow Cheesecake Filling

  • 32 ounces (908 grams) cream cheese, softened to room temperature
  • 1 cup (198 grams) granulated sugar
  • 2/3 cup (151 grams) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup (43 grams) mini marshmallows
  • 1/2 cup (90 grams) mini chocolate chips

Ganache

  • 1 cup (170 grams) chocolate chips or chopped milk chocolate
  • 3/4 cup (170 grams) heavy cream

Topping

  • Additional jumbo marshmallows for toasting

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden and fragrant. Set aside to cool.
  2. Make the Cheesecake Filling: Beat softened cream cheese on low to medium speed until smooth. Gradually add sugar and mix until incorporated. Add sour cream, vanilla extract, and salt; beat until smooth. Add eggs one at a time, mixing on low speed after each egg carefully to avoid overmixing. Gently fold in mini marshmallows and mini chocolate chips.
  3. Bake the Cheesecake: Pour filling over cooled crust and spread evenly. Bake in preheated oven for 60-70 minutes until the center is just set but slightly jiggly. Remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to chill and set.
  4. Prepare the Ganache: Heat heavy cream over medium heat until simmering (not boiling). Pour over chocolate chips in a heatproof bowl and let sit 2-3 minutes. Whisk until smooth and glossy. Cool slightly before pouring over chilled cheesecake.
  5. Top with Toasted Marshmallows: Arrange jumbo marshmallows on ganache with some space between them. Use a kitchen torch to toast until golden brown, or broil in the oven for 1-2 minutes watching carefully to prevent burning. Serve immediately.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth filling.
  • Do not overmix eggs to prevent cracks in the cheesecake.
  • Press graham cracker crust firmly to prevent crumbling.
  • Chill cheesecake thoroughly for best texture and flavor melding.
  • If using broiler to toast marshmallows, watch closely to avoid burning.
  • Use a springform pan for easy removal of cheesecake.

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