Description
This S'Mores Cheesecake recipe combines the nostalgic flavors of campfire s'mores with the creamy decadence of cheesecake. Featuring a graham cracker crust layered with mini chocolate morsels and marshmallows, and topped with a luscious cream cheese filling, hot fudge topping, and toasted marshmallows, this dessert is perfect for any occasion.
Ingredients
Crust and Layer
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- ¾ cup mini chocolate morsels
- 1 cup marshmallows
Cheesecake Filling
- 32 oz cream cheese (softened)
- ½ cup sour cream
- 2 eggs
- ¾ cup heavy cream
- ¾ cup white granulated sugar
- 2 Tbsp corn starch
- 2 tsp vanilla extract
Topping
- 10 oz hot fudge topping (warmed)
- 2 cups marshmallows
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a large roasting pan that can hold the springform pan with space around it; disposable aluminum pans work well.
- Make Crust Mixture: In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and 1 tsp vanilla extract. Mix thoroughly until well combined.
- Form Crust: Press the crumb mixture evenly into the bottom of the springform pan and halfway up the sides to create the crust layer.
- Add Chocolate and Marshmallows: Evenly spread mini chocolate morsels and 1 cup marshmallows over the crust inside the pan.
- Beat Cream Cheese: Using an electric mixer, beat softened cream cheese on medium-high speed until smooth and fluffy, scraping the bowl as needed.
- Add Sugar and Cornstarch: Add the white granulated sugar and corn starch to the cream cheese mixture, mixing until fully incorporated.
- Incorporate Eggs: Beat in the eggs one at a time until well combined.
- Add Remaining Ingredients: Mix in sour cream, 2 tsp vanilla extract, and heavy cream. Beat until smooth and fully incorporated.
- Assemble Cheesecake: Pour the cheesecake batter over the chocolate and marshmallow layer in the springform pan and spread evenly. Optionally, wrap the springform pan with heavy-duty aluminum foil to prevent water leakage.
- Prepare Water Bath: Place the springform pan inside the roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for gentle baking.
- Bake Cheesecake: Bake in the oven for 90-95 minutes until the edges are set but the center slightly jiggles. Turn off the oven, open the door halfway, and let rest inside for 10 minutes.
- Cool and Separate: Remove the cheesecake from the oven and let it rest on the counter for 10 minutes. Run a butter knife gently around the edges to loosen the cake from the pan.
- Cool Further: Allow the cheesecake to cool for 1 hour at room temperature.
- Preheat Broiler: Turn on the oven broiler to prepare for toasting the marshmallow topping.
- Add Toppings: Spread the warmed hot fudge evenly over the cooled cheesecake, then scatter 2 cups of marshmallows evenly on top.
- Toast Marshmallows: Place the cheesecake under the broiler for 30-35 seconds, watching carefully until the marshmallows are lightly browned and toasted. Remove immediately to prevent burning.
- Chill: Let the cheesecake cool completely at room temperature, cover gently, and refrigerate for at least 4 hours before serving.
Notes
- Be sure to watch the marshmallows closely when broiling as they brown very quickly and can burn easily.
- Wrapping the springform pan with heavy-duty foil protects it from water seeping in during the water bath bake.
- Allowing the cheesecake to chill improves texture and makes slicing easier.
- You can substitute mini marshmallows with regular marshmallows cut into smaller pieces if mini are not available.
