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S’mores Cheesecake – Creamy chocolate cheesecake with a buttery graham cracker crust and topped with a homemade toasted marshmallow fluff!
S’mores and cheesecake are two beloved treats, and when combined, they create a dessert that’s absolutely irresistible. This S’mores Cheesecake recipe features a buttery graham cracker crust, rich chocolate cheesecake filling, and a fluffy marshmallow topping. It’s perfect for any occasion, from cozy nights in to festive gatherings.
For more s’mores dessert, here are some of mine!
- Smores Blondies With Homemade Marshmallow Fluff
- Spring Inspired S’mores Strawberry Cake
- Tasty Graham Cracker S’mores Cake
Why You’ll Love This Recipe:
- Classic Flavors, New Twist: The combination of s’mores and cheesecake brings together the best of both worlds.
- Perfect for Sharing: This dessert is a showstopper that’s sure to impress at any gathering.
- Simple Ingredients: Made with easy-to-find pantry staples like graham crackers, cream cheese, and chocolate chips.
Ingredients – S’mores Cheesecake
First up, here are a list of some ingredients that are used to make this S’mores Cheesecake! T hese aren’t all the ingredients, for a full list of ingredients, check out the recipe card below!
- Graham cracker crumbs
- Unsalted butter
- Heavy cream
- Dark chocolate
- Full-fat cream cheese – Make sure that you pull it out so it can get to room temperature!
- Egg whites – It’s much easier to make this if your egg whites are room temperature, but if they aren’t that’s okay, it will take longer to whip!
- Light Karo syrup
- Vanilla extract
STEP BY STEP – Graham Cracker Crust
Need some help making this S’mores cheesecake? I have you covered, below is an idea of what the recipe entails, for a full list of instructions, check out the recipe card below!
- Preheat the Oven: Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray. Line the outside bottom with aluminum foil to prevent water from getting into the bottom of the pan. Set aside.
- Prepare the Crust Mixture: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter to the crumb mixture and mix until combined.
- Form the Crust: Press the mixture into the bottom of the 9-inch springform pan, creating an even layer and going halfway up the sides.
- Bake the Crust: Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the cheesecake batter.
STEP BY STEP – Cheesecake Batter:
- Prepare the Water Bath: Keep your oven at 325°F. Pour hot water into a larger pan (such as a roasting pan), filling up only a little less than halfway. Set aside.
- Melt the Chocolate: In a medium microwave-safe bowl, heat the heavy whipping cream until hot and bubbly (about 1 minute). Add the chocolate chips. Let it sit for 2-3 minutes, then stir. If there are still chunks of chocolate, microwave for an additional 30 seconds until smooth.
- Beat the Cream Cheese: In a large mixing bowl, using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy (about 2 minutes).
- Add Sugar and Eggs: While the mixer is on low speed, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth. Add the egg yolk and whole eggs all at once and mix until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Combine Ingredients: Gently fold in the melted chocolate/cream mixture, salt, vanilla extract, and cornstarch with a rubber spatula until smooth, making sure there are no lumps. Be careful not to overmix to avoid introducing excess air bubbles.
- Pour the Batter: Pour the cheesecake batter into the prepared crust and spread it evenly with a small offset spatula or the back of a spoon.
- Bake the Cheesecake: When the oven temperature is hot and ready, place the springform pan into the water bath and bake for 60-65 minutes, or until the middle of the cheesecake has a slight jiggle and the top begins to slightly brown. Let the cheesecake cool on the counter for an hour, then refrigerate for at least 4 hours to set up.
STEP BY STEP – Marshmallow Fluff:
- Whisk the Egg Whites: In the bowl of an electric mixer, whisk the egg whites and salt until frothy. Keep the mixer on the lowest speed to stabilize the mixture.
- Prepare the Sugar Syrup: While the egg whites are whipping, combine the sugar, corn syrup, water, and vanilla in a small saucepan over medium heat. Heat until the sugar has dissolved (about 3-5 minutes).
- Combine Sugar Syrup with Egg Whites: Once the sugar has melted, increase the mixer speed to medium-high, and slowly pour the hot sugar mixture down the inside rim of the mixing bowl. Pour very slowly to temper the eggs without scrambling them (about 2 minutes).
- Beat Until Stiff: After all the sugar has been added, turn the mixer to high speed and beat for about 5 minutes, or until the mixture is very stiff and shiny.
ASSEMBLY
- Spread the Fluff: Gently spread the marshmallow fluff on top of the cheesecake.
- Toast the Marshmallow: Using a kitchen torch, carefully toast the top of the marshmallow fluff until lightly browned.
Tips And Tricks – S’mores Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth, lump-free batter.
- Water Bath: This helps prevent cracks by providing a gentle and even baking environment.
- Slow Pouring: When adding the hot sugar syrup to the egg whites, pour very slowly to temper the eggs without scrambling them.
- Avoid over working: Mix the batter just until the ingredients are combined. Overmixing can introduce too much air into the batter, causing the cheesecake to crack.
- Water Bath Tips: Wrapping the outside of the springform pan with aluminum foil helps prevent water from seeping into the cheesecake. Be sure to use a larger pan for the water bath to create a gentle and even baking environment.
- Cooling the Cheesecake: Let the cheesecake cool gradually to avoid cracks. After baking, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour before transferring it to the counter.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to set properly.
- Toasting the Marshmallow Fluff: When using a kitchen torch to toast the marshmallow fluff, keep the flame moving to avoid burning one spot. Toast just until lightly browned for that perfect s’mores look and flavor.
Recommended Tools:
- 9-inch springform pan
- Stand mixer or handheld electric mixer
- Small saucepan
- Kitchen torch
- Food processor for making graham cracker crumbs
FAQs – S’mores Cheesecake
Can I make this cheesecake ahead of time?Yes! The cheesecake can be made a day in advance. Add the marshmallow fluff and toast it just before serving.
Can I use milk chocolate instead of dark chocolate?Absolutely! Feel free to use your favorite type of chocolate.
How do I store leftover cheesecake?Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap the cheesecake (without the marshmallow fluff) tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before adding the fluff and serving.
Can I freeze this S’mores Cheesecake ?Yes, you can freeze the cheesecake (without the marshmallow fluff) for up to 1 month. Thaw in the refrigerator overnight before adding the fluff and serving.
Storing and Freezing
To store S’mores Cheesecake, place any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap the cheesecake (without the marshmallow fluff) tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before adding the fluff and serving.
I hope you enjoy this S’mores Cheesecake as much as I do! They’re the perfect blend of nostalgia and modern-day deliciousness. Happy baking!
- Easy Chocolate Cake With Cream Cheese Frosting
- Chocolate Salted Caramel Cookie With Frosting
- Easy Chocolate Peanut Butter Sheet Cake Recipe
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Recipe
S’mores Cheesecake
Creamy chocolate cheesecake with a buttery graham cracker crust and topped with a homemade toasted marshmallow fluff!
Ingredients
For the Graham Cracker Crust:
- 2 ½ cups graham cracker crumbs fine crumb
- ¼ cup granulated sugar
- 10 tablespoons unsalted butter melted
For the Cheesecake Filling:
- ⅓ cup heavy whipping cream
- 10 ounces dark chocolate melted and cooled
- 32 ounces full-fat cream cheese 4 blocks, room temperature
- ¾ cup granulated sugar
- 1 large egg yolk room temperature
- 2 large whole eggs room temperature
- 2 tablespoons cornstarch
For the Marshmallow Fluff:
- Note: You can use a 7-ounce jar of marshmallow fluff if you prefer not to make your own.
- 2 egg whites room temperature
- Pinch of salt
- 3 tablespoons granulated sugar
- ½ cup light Karo syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
For the Graham Cracker Crust:
- Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan. Set aside.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted unsalted butter to the crumb mixture and mix until combined.
- Press the mixture into the bottom of the 9-inch springform pan, creating an even layer and going halfway up the sides.
- Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the cheesecake batter.
For the Cheesecake Batter:
- Keep your oven at 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway. Set aside.
- In a medium microwave-safe bowl, heat the cream until hot and bubbly (about 1 minute). Add the chocolate chips. Let it sit for 2-3 minutes, then stir. If there are still chunks of chocolate, microwave for an additional 30 seconds.
- In a large mixing bowl, using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy (about 2 minutes).
- While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
- With the mixer on low speed, add the egg yolk and whole eggs all at once and mix until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Gently fold in the melted chocolate/cream mixture, salt, vanilla extract, and cornstarch with a rubber spatula until smooth, making sure there are no lumps. Be careful not to overmix to avoid introducing excess air bubbles.
- Pour the cheesecake batter into the prepared crust and spread it evenly with a small offset spatula or the back of a spoon.
- Place the springform pan into the water bath and bake for 60-65 minutes, or until the middle of the cheesecake has a slight jiggle and the top begins to slightly brown.
- Let the cheesecake cool on the counter for an hour, then refrigerate for at least 4 hours to set up.
For the Marshmallow Fluff:
- In the bowl of a stand mixer, whisk the egg whites and salt until frothy. Keep the mixer on the lowest speed to stabilize the mixture.
- While the egg whites are whipping, combine the sugar, corn syrup, water, and vanilla in a small saucepan over medium heat. Heat until the sugar has dissolved (about 3-5 minutes).
- Once the sugar has melted, increase the mixer speed to medium-high, and slowly pour the hot sugar mixture down the inside rim of the mixing bowl. Pour very slowly to temper the eggs without scrambling them (about 2 minutes).
- After all the sugar has been added, turn the mixer to high speed and beat for about 5 minutes, or until the mixture is very stiff and shiny.
Assembly:
- Gently spread the marshmallow fluff on top of the chilled cheesecake.
- Using a kitchen torch, carefully toast the top of the marshmallow fluff until lightly browned.
Tried this recipe?Let us know how it was!
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