This S'mores Cheesecake is an elevated version of the classic s'mores we all know and love! It blends together a buttery graham cracker crust with a creamy chocolate and marshmallow cheesecake filling topped with more marshmallows, chocolate, and graham cracker crumbs. For a little fancy garnish, drizzle over the top some chocolate syrup!
this s'mores cheesecake is
- rich and creamy
- perfect for any s'mores lover
- filled with chopped dark chocolate and mini marshmallows
- very decadent—1 slice satisfies the sweet tooth wonderfully
- baked in a buttery, graham cracker crust
With a bake time of 1 hour, a cooling time of 45 minutes, and allowing it set for a minimum of 4 hours this s'mores cheesecake will require patience. But it's worth the wait—I promise!
what is the best way to make graham cracker crumbs?
There are 3 ways to make graham cracker crumbs:
- Use a food chopper and pulse them into fine crumbs.
- Place the graham cracker sheets into a sealed ziploc bag and hit them with a large serving spoon to turn them into fine crumbs.
- Buy them already as crumbs—usually in the baking aisle!
what mixer attachment should I use?
For the best results, use the paddle attachment with your stand mixer. This will avoid beating any extra air into the cheesecake filling which can cause it to crack.
should I use a springform pan to bake a cheesecake?
Yes! Cheesecakes are best baked in a springform pan because the sides can be removed easily after it's cooled. Trying to get a cheesecake out of a non-springform pan is just way too complicated and you'll end up with a hot mess.
is a water bath necessary for making cheesecakes?
There are cheesecake recipes, like my triple chocolate mocha cheesecake recipe that do not require a water bath. For this particular s'mores cheesecake, however, it is necessary.
Having a water bath creates a nice steam bath inside your oven, like a little sauna. All that moisture will help keep your cheesecake from drying out, sinking, or cracking.
Make sure to add boiling water and not just hot water from the tap.
s'mores cheesecake tips
- Don't over mix the cheesecake batter. The more you mix the cheesecake filling the more you'll add air to it which can cause cracks galore. One good thing about this s'mores cheesecake though is it's covered with mini marshmallows, chopped chocolate, and graham cracker crumbs hiding any possible cracks.
- Wrap your springform pan in aluminum foil. To prevent the springform pan from leaking or having the boiling water get inside the pan, wrap the bottom and sides in heavy aluminum foil. I typically use 5-6 layers of aluminum foil, making sure it comes up just past the sides of the pan. Having this extra later of protection will help your cheesecake from leaking. I haven't had any leak yet, but this tip is always a good one for those "just in case" moments.
- Keep the oven door closed. Don't be tempted to keep peaking in on your cheesecake while it's baking in the oven or for after when it's cooling down inside the oven. Doing so will let out all that nice steam your oven created with the water bath. Seriously—don't open the oven door!
You can also find more helpful tips on how to make the best cheesecake over on the Reese's peanut butter cheesecake recipe page.
helpful cheesecake baking tools
Essential Baking Tools You Might Be Interested In:
have a look at these other Beyond the Butter cheesecake recipes!
- Chocolate Brownie Cheesecake
- Reese's Peanut Butter Cup Cheesecake
- Triple Chocolate Mocha Cheesecake
- Blueberry Swirl Cheesecake Bars
graham cracker crust
- 2 ½ cups Graham Cracker Crumbs, about 18 full sheets (reserve ⅛ cup for topping)
- ½ cup Unsalted Butter, melted
- ¼ cup Granulated Sugar
- 24 oz Cream Cheese, softened and at room temperature
- ¾ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 Large Eggs, room temperature
- 2 cups Mini Marshmallows, divided (1 cup for the cheesecake filling, 1 cup for topping)
- 6 oz Chopped Dark Chocolate 60% Cacao Squares, divided (4 oz for the cheesecake filling, 2 oz for topping)
graham cracker crust
- Adjust your oven rack to the center position and preheat the oven to 325ºF.
- Using a flour-based baking spray or melted butter, grease a 9 inch springform pan, then wrap the bottom and the sides with 5-6 overlapping layers of heavy aluminum foil (this is to prevent leaking when baking the cheesecake later). Set aside.
- Using a food processor, pulverize the graham crackers into fine crumbs. Add in the granulated sugar and melted butter and pulse until the mixture as formed. It should be similar to wet sand.
- Press the graham cracker crust mixture into the bottom of the prepared springform pan, then place it in the oven and bake for 8-10 minutes at 325ºF.
- When done, remove from the oven and place on a cooling rack to cool while you make the s’mores cheesecake filling. You can leave the oven on if you wish or you can turn it off and reheat to 325ºF when you're ready to bake the cheesecake.
s'mores cheesecake filling
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until blended.
- Switching the mixer speed to low, gradually add in the eggs one at a time until each one is just blended. Be careful not to over beat the cheesecake mixture too much though, which can cause cracks in your cheesecake. Scrape down the sides of the bowl, if needed.
- Fold in 1 cup of the mini marshmallows and 4 ounces of the chopped dark chocolate.
- Pour the cheesecake mixture into the cooled crust and top with the remaining 1 cup of mini marshmallows, 2 ounces chopped dark chocolate, and ⅛ cup graham crackers crumbs.
- Place the cheesecake into a roasting pan, open the over door, then set it on top of the oven rack. Carefully fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan. Close the oven door.
- Bake for approximately 55-60 minutes at 325ºF or until the center is still a little jiggly.
- When done, turn off the oven, but keep the oven door closed. Allow the cheesecake to cool in the water bath for 45 minutes. Do not open the oven door while it cools down.
- After you remove the roasting pan from the oven, carefully remove the aluminum foil from around the springform pan. Run a butter knife around the rim of the springform pan to loosen the cheesecake from the edges. Allow the cheesecake to continue cooling at room temperature on the cooling rack.
- Once completely cooled, you can loosely cover the top of the cheesecake with aluminum foil and place it in the refrigerator to set overnight. If serving the cheesecake on the same day as when you baked it, allow for at least 4 hours of refrigeration time to set.
- When ready to serve, release the sides of the springform pan and carefully lift up. You may also have to push up from the bottom to release. Drizzle with chocolate syrup for garnish, if desired.