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Decadent S’mores Cheesecake Recipe

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This Decadent S’mores Cheesecake combines the nostalgic flavors of classic s’mores with a creamy cheesecake base. Featuring a graham cracker crust, marshmallow-studded cheesecake filling, a luscious chocolate ganache topping, and toasted jumbo marshmallows, this dessert offers layers of rich, gooey, and crunchy textures that will delight any sweet tooth and elevate your dessert game for any occasion.

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 your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated and moist. 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: In a large bowl, beat 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 on low speed, mixing gently to avoid air incorporation. Fold in mini marshmallows and mini chocolate chips carefully.
  3. Bake the Cheesecake: Pour the filling over the cooled crust and spread evenly. Bake at 325°F (163°C) for 60-70 minutes until the center is set but slightly jiggly. Avoid overbaking. Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best texture and flavor melding.
  4. Prepare the Ganache: Heat heavy cream in a small saucepan over medium heat until it simmers (do not boil). Remove from heat, pour over chocolate chips in a heatproof bowl, and let sit for 2-3 minutes. Whisk until smooth and glossy. Cool ganache slightly before pouring over chilled cheesecake; allow ganache to set.
  5. Top with Toasted Marshmallows: Arrange jumbo marshmallows on top of the ganache, spacing them apart. Use a kitchen torch to toast marshmallows to desired doneness. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning. Serve and enjoy your decadent s’mores cheesecake.

Notes

  • Bring all dairy ingredients to room temperature for a smooth cheesecake batter and to avoid lumps.
  • Do not overmix the eggs to prevent cracking during baking.
  • Use a water bath if desired to minimize cracks, though not required for this recipe.
  • Chilling the cheesecake overnight improves flavor and texture.
  • If you don’t have a kitchen torch, the oven broiler method works well for toasting marshmallows.
  • Press crust firmly and evenly for a stable base.
  • Store leftover cheesecake covered in refrigerator for up to 3-4 days.

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