Introduction

Decadent S’mores Cheesecake is an indulgent dessert that brings together the best of both worlds: the creamy richness of a cheesecake and the nostalgic, smoky sweetness of s’mores. Featuring a buttery graham cracker crust, a smooth and velvety cream cheese filling, and all the iconic elements of s’mores—chocolate, marshmallows, and graham crackers—this cheesecake is a showstopper for any occasion. Perfect for summer gatherings, family celebrations, or any time you want to experience a comforting, campfire-inspired treat, this cheesecake will surely satisfy your sweet tooth. It’s an elevated version of the classic s’mores that adds sophistication while keeping the heartwarming flavors intact.

The History of S’mores and Cheesecake

S’mores have been a staple of American campfire cuisine for over a century. The combination of graham crackers, marshmallows, and chocolate was first mentioned in a Girl Scouts publication in 1927, and the name “s’mores” is derived from “some more,” a term reflecting how irresistible the treat is, making you want “some more” with every bite. While s’mores are traditionally enjoyed around a campfire, their popularity led to numerous adaptations, including the creation of S’mores Cheesecake, which combines the creamy texture of a classic cheesecake with the flavors of a beloved campfire dessert. Cheesecake itself has its origins in ancient Greece, but it gained popularity in the United States in the early 20th century when cream cheese was introduced. The modern adaptation of combining these two iconic desserts—cheesecake and s’mores—brings together two beloved American traditions.

Ingredients Breakdown

Graham Cracker Crumbs (1 ½ cups): Forms the crust of the cheesecake, adding a crunchy texture and a slight sweetness.
Sugar (2 tbsp): Sweetens the crust, balancing the slight saltiness of the graham crackers.
Butter (6 tbsp, melted): Binds the graham cracker crumbs together to form the crust while adding richness.
Cream Cheese (3 packs, 8 oz each): The base of the cheesecake filling, providing the smooth, creamy texture that defines cheesecake.
Granulated Sugar (1 cup): Sweetens the cheesecake filling without overwhelming the other flavors.
Vanilla Extract (1 tsp): Adds depth to the cheesecake filling, enhancing the overall flavor profile.
Sour Cream (1 cup): Adds a tangy element that balances the sweetness and gives the cheesecake a smooth, velvety texture.
Eggs (3 large): Provide structure to the cheesecake filling, allowing it to set perfectly.
Marshmallows (2 cups): Mini marshmallows are incorporated into the cheesecake filling to give it that signature s’mores flavor.
Chocolate Chips (1 ½ cups): Semi-sweet or milk chocolate chips melt beautifully into the cheesecake filling, adding richness and that familiar s’mores flavor.
Heavy Cream (2 tbsp): Used for the chocolate topping, adding richness and making it glossy.
Marshmallow Fluff (½ cup): Used for the final topping to mimic the toasted marshmallow element of a traditional s’more.

Step-by-Step Recipe

Step 1: Prepare the Graham Cracker Crust

Preheat the oven to 325°F (165°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Use the back of a spoon to compact the crust tightly.
Bake the crust for 8-10 minutes, until golden and slightly firm. Remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This should take about 2 minutes.
Add the granulated sugar and vanilla extract, and continue to mix until combined.
Add the sour cream and beat until the mixture is smooth.
Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
Gently fold in the mini marshmallows and chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 3: Bake the Cheesecake

Pour the cheesecake batter into the cooled graham cracker crust. Smooth the top with a spatula to ensure an even layer.
Place the cheesecake in the oven and bake at 325°F (165°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out clean, but the center should still be slightly soft.
Turn off the oven and allow the cheesecake to cool in the oven for about 1 hour with the door slightly ajar. Then, remove it from the oven and allow it to cool to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.

Step 4: Prepare the Chocolate Ganache Topping

While the cheesecake is chilling, make the chocolate ganache. In a microwave-safe bowl, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
Let the ganache cool to room temperature before drizzling it over the chilled cheesecake.

Step 5: Toast the Marshmallow Fluff Topping

Once the cheesecake is set and the ganache has cooled, spread the marshmallow fluff evenly over the top of the cheesecake.
To create a toasted marshmallow effect, use a kitchen torch to gently toast the marshmallow fluff until golden brown, or place the cheesecake under a broiler for a few seconds, watching carefully to avoid burning.
Drizzle the chocolate ganache over the marshmallow fluff, and garnish with additional mini marshmallows or chocolate shavings for a decorative touch.

Step 6: Serve and Enjoy

Slice the cheesecake carefully, as it is quite rich and creamy. Serve chilled, and enjoy the combination of smooth cheesecake, chocolate, marshmallows, and graham cracker crust.

Tips for the Perfect Decadent S’mores Cheesecake

Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before starting. This will help the batter blend more smoothly and prevent lumps.
Don’t Overmix: When adding eggs and other ingredients, mix just until incorporated. Overmixing can result in a dense cheesecake.
Prevent Cracks: To avoid cracks in your cheesecake, bake it slowly and ensure it cools gradually. Opening the oven door too early can cause the cheesecake to crack.
Chill Properly: Make sure the cheesecake is fully chilled before serving. This will help it set properly and make it easier to slice.
Toast Marshmallows Carefully: If you’re using a kitchen torch to toast the marshmallow fluff, be careful not to burn it. Keep the flame moving continuously to ensure even browning.

Variations and Customizations

Chocolate Variations: You can experiment with different types of chocolate, such as dark chocolate or white chocolate, to change the flavor profile of the cheesecake.
Nutty Crunch: Add chopped nuts, such as pecans or walnuts, to the crust or cheesecake filling for an added crunch and flavor.
Fruit Topping: For a fresh twist, top the cheesecake with fresh fruit like raspberries or strawberries in addition to or instead of marshmallows.
S’mores Cheesecake Bars: Instead of making a whole cheesecake, you can bake the batter in a 9×13-inch pan for cheesecake bars, making it easier to serve in small portions.
No-Bake Version: If you want to skip baking, make a no-bake cheesecake filling by substituting gelatin with heavy whipping cream and using the same marshmallow, chocolate, and graham cracker crust elements.

Health Considerations and Nutritional Value

Decadent S’mores Cheesecake is certainly a treat for special occasions and indulgence, so it should be enjoyed in moderation. Here are some considerations:

Calories: The cheesecake is rich in calories, with each slice containing around 400-500 calories, depending on portion size.
Fat: The cheesecake contains a significant amount of fat, mainly from the cream cheese, butter, and chocolate. Consider using low-fat cream cheese and reducing the amount of butter in the crust to lower the fat content.
Sugar: This dessert is sweet, with both the cheesecake and ganache contributing to the sugar content. You can reduce the sugar in the filling and topping by using sugar substitutes like Stevia or monk fruit.
Gluten-Free Option: For a gluten-free version, use gluten-free graham crackers or a nut-based crust to keep the dessert gluten-free.
Protein: The cream cheese and eggs in the cheesecake provide some protein, but this is a primarily indulgent dessert rather than a significant source of nutrients.

FAQ

Q1: Can I make this cheesecake in advance?
Yes, this cheesecake can be made 1-2 days in advance. After chilling, it will keep well in the refrigerator for up to 5 days.

Q2: Can I make a smaller version?
Yes, you can use a 7-inch springform pan for a smaller cheesecake and adjust the baking time accordingly.

Q3: Can I freeze the cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q4: How can I get the marshmallow fluff to toast evenly?
Use a kitchen torch for the best results, as it allows for even browning. If you don’t have a torch, you can place the cheesecake under a broiler for a few seconds, but keep a close eye on it to prevent burning.

Decadent S’mores Cheesecake

Decadent S’mores Cheesecake is a luxurious dessert that combines the creamy richness of cheesecake with the smoky sweetness of s'mores, complete with a graham cracker crust, chocolate ganache, and toasted marshmallows. Perfect for special occasions, it offers a sophisticated twist on a classic campfire treat.

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Prep Time 30

Cook Time 1 10

Chill Time 6

Total Time 7 40

Course Dessert

Cuisine American

Servings 16

Ingredients

For the Crust:

1 ½ cups 213 grams graham cracker crumbs (approximately 14 full-size sheets, finely crushed)
⅓ cup 66 grams granulated sugar
6 tablespoons 85 grams unsalted butter, melted

For the Marshmallow Cheesecake:

32 ounces 908 grams cream cheese, room temperature
1 cup 198 grams granulated sugar
⅔ cup 151 grams sour cream, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
4 large eggs room temperature
1 cup 43 grams miniature marshmallows
½ cup 90 grams miniature chocolate chips

For the Ganache:

1 cup 170 grams chocolate chips or chopped milk chocolate
¾ cup 170 grams heavy cream

For the Topping:

Jumbo marshmallows for toasting

Instructions

Make the Crust:

Preheat the oven to 350°F (175°C).
In a food processor, pulse the graham crackers until they form fine crumbs (or crush them by hand).
Add the melted butter to the crumbs and mix well using the food processor.
Press the mixture into the bottom and up the sides of a 9-inch springform pan, compacting the crumbs as much as possible.
Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325°F (165°C).

Make the Cheesecake:

In a stand mixer or with a hand mixer, beat together the cream cheese and granulated sugar on medium speed until creamy and smooth (about 2-3 minutes).
Mix in the sour cream, vanilla extract, and salt until well combined.
Crack the eggs into a small bowl and whisk lightly to break up the yolks. Gradually add a quarter of the eggs to the cream cheese mixture, mixing on low speed until combined. Repeat with the remaining eggs, mixing only until each addition is incorporated. Be careful not to overmix to avoid cracks in the cheesecake.
Gently fold in the miniature marshmallows and chocolate chips using a rubber spatula. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.

Prepare the Springform Pan:

Wrap the springform pan in three layers of aluminum foil, or place the 9-inch springform pan inside a 10-inch cake pan to create a “pan-in-pan” water bath.
Pour the cheesecake batter into the prepared graham cracker crust.

Bake the Cheesecake:

Place the springform pan into the larger pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan.
Bake at 325°F for 70 minutes, or until the edges are set and the center of the cheesecake jiggles slightly (about 3-4 inches in diameter in the center).
Turn off the oven, open the door slightly, and let the cheesecake cool in the warm oven for 30 minutes.
After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Make the Ganache:

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on 50% power for 1 minute, then stir. Repeat the process until the mixture is smooth and no lumps remain.
Let the ganache cool for 5 minutes, then pour it onto the cooled cheesecake, spreading it evenly with an offset spatula. Reserve a small amount of ganache for drizzling.

Toast the Marshmallows:

While the ganache is still soft, gently press jumbo marshmallows on top of the cheesecake, leaving a small border around the edges.
Use a kitchen torch or broil in the oven to toast the marshmallows until golden brown and puffy.
Drizzle the reserved ganache over the toasted marshmallows.

Final Steps:

Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set.
Once set, slice and serve the cheesecake.

Notes

Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps and ensure smooth mixing.
Do Not Overmix: Overmixing can cause the cheesecake to crack, so mix gently and only until the ingredients are combined.
Water Bath: The water bath helps prevent cracking and ensures even baking of the cheesecake.
Marshmallow Blowouts: If some marshmallows overflow during broiling, you can press them gently back into place before serving.

Keyword Decadent S’mores Cheesecake

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