This S’mores Cheesecake is an elevated version of the classic s’mores we all know and love blended together with a creamy cheesecake and a buttery graham cracker crust. Great for your next campfire party or book club night.
graham cracker crust
- 11 graham crackers, divided (9 for the crust, 2 for the top of the cheesecake)
- 4 tablespoons Unsalted Butter, melted
- 3 tablespoons Granulated Sugar
- 3, 8 ounce Packages of Cream Cheese, softened and at room temperature
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 Large Eggs, room temperature
- 2 cups Mini Marshmallows (1 cup for the cheesecake batter, 1 cup for the top)
- 1, 5.3 ounce package of Ghirardelli Dark Chocolate 60% Cacao Squares, chopped and divided (reserve 3–4 squares for the top of the cheesecake)
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 4-5 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.
- 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 blended. Be careful not to over beat the cheesecake mixture too much though, which can cause cracks in your cheesecake.
- Fold in 1 cup of the mini marshmallows and 1 cup of the chopped chocolate.
- Pour the cheesecake mixture into the cooled crust and top with the remaining mini marshmallows, chopped chocolate, and graham crackers.
- To prevent the cheesecake from drying out and cracking, place it into a roasting pan and fill it with boiling water until it reaches halfway up the sides of the springform pan.
- Carefully place the roasting pan with the cheesecake in the oven (middle rack) and bake for approximately 55-60 minutes at 325ºF or until the center is only a little jiggly. *See notes for alternate way to bake this cheesecake).
- 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 pan to loosen the cake from the edges. Allow the cheesecake to continue cooling at room temperature on the cooling rack.
- Once cooled, you can loosely cover the top of the cheesecake with aluminum foil and place it in the refrigerator to firm up overnight. If serving the cheesecake on the same day as when you baked it, allow for at least 4 hours of refrigeration time to firm up.
- Carefully remove the cheesecake from the springform pan (leave the bottom of the springform pan underneath the cheesecake), serve, and enjoy!
- You can choose to place the cheesecake on the middle rack of the oven and the roasting pan with the boiling water directly underneath on the rack below. Depending on where your oven is in relation to where you’re making your cheesecake, you may wish to place the cheesecake and roasting pan on the oven rack first before pouring the boiling water into the pan.
- Recipe adapted from Kraft Recipes.
Keywords: s'mores cheesecake, cheesecake, s'mores, fall recipes, fall desserts, marshmallows, chocolate, graham crackers, cheesecake desserts