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S’mores Cheesecake

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A rich and creamy S’mores Cheesecake that captures the essence of the classic campfire treat with a velvety chocolate filling and toasted marshmallow topping.

Ingredients

Scale
  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1/2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (78g) mini marshmallows
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • 45–50 large marshmallows, for topping
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • Additional graham cracker crumbs, for sprinkling

Instructions

  1. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake at 350°F (175°C) for about 10 minutes or until golden brown, then allow it to cool.
  2. Make the Cheesecake: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add in the sugar, cocoa powder, sour cream, and vanilla extract, mixing until well combined. One at a time, incorporate the eggs, ensuring each is fully blended before adding the next. Pour the chocolate cheesecake batter into the cooled crust and spread it evenly.
  3. Bake and Cool: Bake the cheesecake in a preheated oven at 325°F (163°C) for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leaving the cheesecake inside for an additional hour. Remove from the oven and chill in the refrigerator for at least 4 hours, or ideally overnight.
  4. Add the Topping: To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until smooth. Pour this ganache over the chilled cheesecake. Sprinkle mini marshmallows on top.
  5. Toast the Marshmallows: Using a kitchen torch or broiler, toast the large marshmallows on top of the cheesecake until they are golden brown.
  6. Final Assembly: Drizzle any remaining ganache over the toasted marshmallows and sprinkle additional graham cracker crumbs for a finishing touch. Allow the cheesecake to chill for 30 minutes before serving.

Notes

Use room temperature ingredients for the batter. Don’t skip the chilling step for the best flavor and texture.

Nutrition

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

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