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. It’s great for your next campfire party or book club night!
I know for a lot of you, you probably associate s’mores with the summer. I do too, but for me, I mainly think of it as a fun fall campfire treat! One good memory I have growing up is when family or friends would have campfire parties during the fall season. Man, I love that fall crisp air with a campfire going! And you know that anytime there’s a campfire, there’s s’mores. I think they just magically appear.
what’s in a s’mores cheesecake?
This s’mores cheesecake has is rich and creamy with bits of chocolate and mini marshmallows. On top you add even more chocolate bits and mini marshmallows as well as bits of graham crackers.
the graham cracker crust
The crust is made from Giant’s brand of honey graham crackers, sugar, and melted butter. To cover the entire bottom of the springform pan, I used the full sleeve of 9 graham crackers. You’ll need 2 more for the top of the cheesecake. I used my small Ninja food processor to make the fine crumbs. Then I added the granulated sugar and melted butter.
If you don’t own anything like this, you can place the crackers in a ziplock bag and hit them with a large serving spoon to turn them into fine crumbs.
For the s’mores cheesecake, I used Giant’s brand of mini marshmallows and graham crackers and a full 5.3 oz bag of Ghirardelli’s Dark Chocolate 60% Cacao Squares.
best tips for making a cheesecake
You can also find these tips, that have been helpful to me, over on the Reese’s peanut butter cheesecake recipe page.
- Paddle Attachments are Key-Use the paddle attachment with your stand mixer for making the cheesecake which will avoid beating any extra air into the batter. Having that extra air can cause your cheesecake to crack. Another key point with this—don’t over beat your batter!
- Buy Yourself a Springform Pan– Cheesecakes are best baked in a springform pan because the sides can be removed easily after it’s cooled (note the cooled part – don’t try to remove it before then). Trying to get a cheesecake out of a non-springform pan is just way too complicated and you end up cursing a whole lot. I speak from experience here friends.
- Wrap it Up– You’ll want to make sure your springform pan’s bottom and sides are wrapped in heavy aluminum foil—or at least double wrapped with the regular aluminum if you don’t have the heavy stuff. 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.
- Water Baths– A water bath is an important and helpful tip that can save your cheesecake from drying out, sinking, or cracking. Having one creates a nice steam bath inside your oven, like a little sauna, and all that moisture will help keep your cheesecake nice and well, moist. Out of all the tips listed here, this is probably the one you don’t want to skip.
- Keep it Closed– don’t be tempted to keep peaking in on your cheesecake while it’s baking in the oven. I’m notorious for doing this when I bake and it’s just not a good idea—especially with cheesecakes because you’ll let out all that nice steam your oven created with the water bath.
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
- 11 graham crackers, divided (9 for the crust, 2 for the top of the cheesecake)
- 4 tbsp Unsalted Butter, melted
- 3 tbsp Granulated Sugar
- 24 oz Cream Cheese, softened and at room temperature
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 3 Large Eggs, room temperature
- 2 cups Mini Marshmallows, 1 cup for the cheesecake batter, 1 cup for the top
- 5.3 oz 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!