S'mores Cheesecake

5 from 5 votes

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!

Prep Time25

Cook Time1

Water Bath Cool Down Time45

Total Time2 10

Course: Cakes, Cheesecake

Cuisine: Dessert

Servings:

Author: Jennifer

Equipment

Ingredients

Graham Cracker Crust

2 1/2 cups Graham Cracker Crumbs about 18 full sheets (reserve 1/8 cup for topping)
1/4 cup Granulated Sugar
1/2 cup Unsalted Butter melted

S'mores Cheesecake Batter

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 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)

US Customary - Metric

Instructions

Graham Cracker Crust

Adjust your oven rack to the center or middle position and preheat the oven to 325ºF.
Using a flour-based baking spray or melted butter, lightly grease a 9-inch springform pan. Cover the bottom and sides of the pan with parchment paper, then set aside.
Using a food processor, pulverize the graham crackers into fine crumbs. Reserve 1/8 cup of crumbs for the topping. Add the granulated sugar and melted unsalted butter, and pulse until the mixture forms. It should have a consistency similar to wet sand.
2 1/2 cups Graham Cracker Crumbs, 1/2 cup Unsalted Butter, 1/4 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. Remove the crust from the oven and let it cool completely.
When cool to the touch, wrap the bottom and up the sides of the pan with 5-6 overlapping layers of heavy-duty aluminum foil, then (optional additional step) wrap the pan in a regular-size or extra-large slow cooker liner.

S'mores Cheesecake Batter

Using your hand mixer or stand mixer, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until well blended. Scrape down the sides of the bowl as needed.
24 oz Cream Cheese, 3/4 cup Granulated Sugar, 1 tsp Vanilla Extract
Switching the mixer to its lowest speed, add in the eggs one at a time until each one is just blended with the cheesecake batter. Be careful not to overbeat the batter here as this can lead to cracks in the cheesecake.
3 Large Eggs
Fold in 1 cup of the mini marshmallows and 4 ounces of the chopped dark chocolate. Run the spatula one more time to ensure everything is well blended.
2 cups Mini Marshmallows, 6 oz Chopped Dark Chocolate 60% Cacao Squares
Pour the s'mores cheesecake mixture into the cooled graham cracker crust and top with the remaining 1 cup of mini marshmallows, 2 ounces chopped dark chocolate, and 1/8 cup graham cracker crumbs.
Place the cheesecake into a roasting pan, open the oven 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, then bake for 55-60 minutes at 325ºF.
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.
Remove the roasting pan from the oven (the cheesecake will still be slightly jiggly). Then, carefully remove the cheesecake and place it on two oven pads or a kitchen towel. Carefully remove the slow cooker liner (if using) and aluminum foil layers from around the springform pan. Allow the cheesecake to continue cooling at room temperature on the cooling rack.
Once completely cooled (this can take approximately 2 1/2 to 3 hours), loosely cover the top of the cheesecake with a paper towel and aluminum foil or a plate and place it in the refrigerator to set overnight. If you are 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 s'mores cheesecake from the springform pan and, if desired, drizzle some chocolate syrup on top. Leftover cheesecake can be kept tightly wrapped in plastic wrap in the refrigerator for up to a week. If storing in the freezer (will keep for up to a month), tightly wrap the slices in plastic wrap and aluminum foil, then place them in a well-sealed freezer bag or container.

Video

Notes

If you don't have a food processor for the graham cracker crust, you can place the graham crackers in a sealed Ziploc bag and crush them with a large serving spoon to turn them into fine crumbs. Or you can buy them already as crumbs at your local grocery store (typically in the baking aisle)!
Between baking the graham cracker crust and the cheesecake, you can leave the oven on if you wish, or you can turn it off and reheat to 325°F when you're ready to bake the cheesecake.
The slow cooker liner is an optional but highly recommended step that helps prevent water from leaking into your cheesecake while it bakes in the water bath. I use the Reynolds Kitchen brand in either the regular size or extra large (depending on what is available).
Keep your oven door closed during baking, as well as the 45-minute cool-down time in the oven.
Recipe adapted from Kraft Recipes.

Nutrition