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.
2 ½cupsGraham Cracker Crumbs(about 18 full sheets (reserve ⅛ cup for topping))
¼cupGranulated Sugar
½cupUnsalted Butter(melted)
s'mores cheesecake
24ozCream Cheese(softened and at room temperature)
¾cupGranulated Sugar
1teaspoonVanilla Extract
3Large Eggs(room temperature)
2cupsMini Marshmallows(divided (1 cup for the cheesecake filling, 1 cup for topping))
6ozChopped Dark Chocolate 60% Cacao Squares(divided (4 oz for the cheesecake filling, 2 oz for topping))
Instructions
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 unsalted butter and pulse until the mixture as formed. It should be similar to wet sand.
2 ½ cups Graham Cracker Crumbs, ½ cup Unsalted Butter, ¼ cup Granulated Sugar
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 mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until blended.
24 oz Cream Cheese, ¾ cup Granulated Sugar, 1 teaspoon Vanilla Extract
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.
3 Large Eggs
Fold in 1 cup of the mini marshmallows and 4 ounces of the chopped dark chocolate.
2 cups Mini Marshmallows, 6 oz Chopped Dark Chocolate 60% Cacao Squares
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.
Video
Notes
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.