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S’Mores Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 7 hours 20 minutes
  • Yield: 9 inch springform cheesecake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This indulgent S’mores Cheesecake combines a graham cracker crust loaded with chocolate morsels and marshmallows, a creamy cheesecake filling, and a toasted marshmallow and hot fudge topping for a delightful twist on the classic campfire treat.

Ingredients

Units Scale

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • 3/4 cup mini chocolate morsels
  • 1 cup marshmallows

Cheesecake:

  • 32 oz cream cheese softened
  • 1/2 cup sour cream
  • 2 eggs
  • 3/4 cup heavy cream
  • 3/4 cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract

Topping:

  • 10 oz hot fudge topping warmed
  • 2 cups marshmallows

Instructions

  1. Preheat and prepare: Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  2. Make crust mixture: In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Form crust: Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  4. Add chocolate and marshmallows: Spread mini chocolate morsels and marshmallows over the bottom, evenly.
  5. Prepare cheesecake batter: In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  6. Add dry ingredients and eggs: Add corn starch and sugar and mix until combined. Beat in eggs until well incorporated.
  7. Mix remaining wet ingredients: Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  8. Assemble cheesecake: Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  9. Prepare water bath: Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  10. Bake cheesecake: Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
  11. Rest on counter: Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  12. Cool cheesecake: Cool cheesecake for an hour.
  13. Broil topping: Turn on the broiler in the oven. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
  14. Toast marshmallows: Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
  15. Chill cheesecake: Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

Notes

  • You can wrap the springform pan in heavy duty aluminum foil from bottom up to the sides if you are unsure about it holding up in the water bath.
  • Watch the marshmallows carefully under the broiler as they toast very quickly (30-35 seconds).
  • You don’t have to take the cheesecake out of the pan until ready to serve.

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