Description
This S’mores Cheesecake transforms the beloved campfire treat into a rich, creamy dessert with a graham cracker crust, velvety chocolate cheesecake filling, and a gooey toasted marshmallow topping. Perfect for holidays, parties, or any time you’re craving a nostalgic yet indulgent treat!
Ingredients
For the Crust:
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1 1/2 cups (150 g) graham cracker crumbs
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1/4 cup (50 g) granulated sugar
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6 tbsp (85 g) unsalted butter, melted
For the Cheesecake Filling:
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24 oz (680 g) cream cheese, room temperature
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3/4 cup (150 g) granulated sugar
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3 large eggs, room temperature
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1 tsp vanilla extract
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1/2 cup (120 ml) sour cream
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4 oz (115 g) semi-sweet chocolate, melted and cooled
For the Topping:
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1 1/2 cups mini marshmallows
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2 oz (55 g) milk chocolate, chopped (for drizzle)
Instructions
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Prep the Crust:
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Preheat oven to 325°F (160°C).
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Combine graham cracker crumbs, sugar, and melted butter.
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Press into a 9-inch springform pan.
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Bake for 10 minutes and let cool.
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Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well.
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Mix in vanilla and sour cream.
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Fold in melted chocolate until fully incorporated.
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Pour over crust and smooth the top.
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Bake:
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Bake 45–50 minutes, until edges are set but center jiggles slightly.
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Cool completely, then refrigerate at least 6 hours or overnight.
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Toast the Topping:
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Top chilled cheesecake with mini marshmallows.
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Toast using a kitchen torch or under a broiler for 1–2 minutes (watch closely).
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Drizzle with melted milk chocolate before serving.
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Notes
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For a stronger s’mores flavor, add a chocolate ganache layer between the crust and filling.
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Store leftovers refrigerated for up to 5 days.
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Use a hot knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American