S’mores Cheesecake

Just like any true s’more, our s’mores cheesecake has three distinct layers: a graham cracker crust, a chocolate- and marshmallow-studded cheesecake filling, and a topping of melted chocolate and singed marshmallow. Don’t be intimidated by the different components; each one is easy on its own, and they can also be made ahead over the course of a few days. Best of all, there’s no tricky cheesecake water bath. If the cheesecake splits, no one will see it under all the fun s’more toppings!

Ingredients for S’mores Cheesecake

• Graham crackers: Process about 36 squares of graham crackers in a food processor to make 2-1/4 cups of very fine graham cracker crumbs. You could also close the squares in a zip-top bag and whack them with a rolling pin until they’re crushed.
• Sugar: We’ll sweeten the crust with granulated sugar, but you can also use light brown sugar in a pinch.
• Butter: A stick of melted butter is used to combine the graham cracker crumbs and sugar. Brown the butter for a toastier, nuttier flavor.
• Cream cheese: Soften the cream cheese so it blends smoothly and easily. It’s very hard to get all the lumps out of cold cream cheese, and you don’t want a lumpy cheesecake filling. Take the cream cheese packets out of the fridge 30 to 60 minutes (depending on the temperature of your kitchen) before starting the recipe.
• Sweetened condensed milk: While at the store, double-check that you’re buying sweetened condensed milk, not evaporated milk. They’re not the same, and the latter will leave you with a very wet cheesecake filling that never sets.
• Eggs: Eggs give the cheesecake that custard-like texture. Bring the eggs to room temperature so they blend easily into the batter.
• Chocolate chips: You’ll need mini chocolate chips for the cheesecake filling and regular chocolate chips for the topping.
• Mini marshmallows: Our s’mores cheesecake recipe puts mini marshmallows both in the cheesecake filling and on top as a decorative topping. If you can’t find mini marshmallows, buy regular marshmallows and cut them into fourths.

Directions

Step 1: Prep the graham cracker crust

In a small bowl, combine the graham cracker crumbs and sugar, then stir in the butter. Lightly press the mixture onto the bottom and 1-3/4 inches up the sides of a greased 10-inch springform pan.

Editor’s Tip: I love using a measuring cup to evenly press in the mixture. Avoid packing the mixture down, or the crust will be way too hard to cut through later on.

Step 2: Make the filling

Preheat the oven to 325°F. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, sweetened condensed milk and vanilla extract until smooth. Add in the eggs and beat the mixture on low speed just until the eggs are incorporated.

Use a rubber spatula to stir in the mini chocolate chips and mini marshmallows until they’re evenly dispersed.

Pour the filling into the graham cracker crust and place the springform pan on a baking sheet.

Step 3: Bake the cheesecake … twice!

Bake the cheesecake until the center is almost set, 40 to 45 minutes. Sprinkle the top with the mini marshmallows and bake the cheesecake again until the marshmallows are puffed, four to six minutes longer.

Editor’s Tip: The cheesecake is done baking when it jiggles like Jell-O when hit on the side of the pan with a wooden spoon. If the center ripples like a wave, keep baking.

Step 4: Add the other toppings

Meanwhile, for the topping, melt the chocolate chips and shortening in a heavy saucepan or in the microwave. Stir the mixture until it’s completely smooth.

Drizzle the chocolate sauce over the toasted marshmallows.

Editor’s Tip: Chocolate burns easily in the microwave, so heat the chocolate in short, 10-second bursts and stir after each one.

Step 5: Chill and serve

Cool the cheesecake on a wire rack at room temperature for 10 minutes. Carefully run a butter knife or mini offset spatula around the edge of the pan to loosen the cheesecake, then cool it at room temperature for one hour longer.

Wrap the cheesecake and refrigerate it overnight. When you’re ready to serve, remove the side of the springform pan and slice away!

S’mores Cheesecake Variations

• Use a different cheesecake base: You can easily switch up the cheesecake’s flavor by using a different filling. Try a chocolate cheesecake for a more pronounced chocolate flavor, or go the peanut butter cheesecake route if you like your s’mores with a Reese’s cup instead of a chocolate bar.
• Try other decorations: Instead of the mini marshmallows and chocolate sauce, top the cheesecake with chocolate ganache and swirl marshmallow creme on top (and toast it if you have a butane torch!).

How to Store S’mores Cheesecake

Store s’mores cheesecake in the fridge for up to one week. Keep it covered, as it is prone to absorbing lingering fridge smells. You can either keep the cheesecake in its pan and cover it with storage wrap or transfer slices to an airtight container.

Can you freeze s’mores cheesecake?

Yes, you can freeze s’mores cheesecake, but I only recommend doing so before adding the marshmallows and chocolate topping. They won’t thaw very well, and that will diminish the integrity of your beautiful cheesecake. Cover the cheesecake tightly and freeze it for up to three months, then thaw it overnight in the fridge. Decorate it when you’re ready to serve it.

S’mores Cheesecake Tips

Why did my s’mores cheesecake crack?

Your s’mores cheesecake may have cracked if you overbeat the filling once the eggs were added. If the eggs fluff up too much in the filling, they’ll inflate during baking and contract as it cools, causing the dreaded cracked cheesecake. But don’t worry, the decorations for this cheesecake will cover up any cracks!

How can you cut clean slices of s’mores cheesecake?

To cut clean slices of s’mores cheesecake, take a sharp chef’s knife and run it under very hot water. Carefully wipe the knife dry and make the first cut. The knife’s warmth will easily cut through all the components with one sharp slice. Repeat this process after every cut, and you’ll get picture-perfect slices of s’mores cheesecake every time.

How do you serve s’mores cheesecake?

Serve s’mores cheesecake chilled from the fridge. It really doesn’t need much else, but there’s always room for a dollop of homemade whipped cream on top. I like to serve s’mores cheesecake with after-dinner drinks like espresso, Kahlua or sweet dessert wines.