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Smores Cheesecake

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This rich smores cheesecake recipe is a sure-fire show-stopper and a great alternative to a traditional campfire smores.

Side view of a s'mores cheesecake on a glass platter over a yellow fabric.

Check out this smores cheesecake! I’m practicing all sorts of restraint, trying not to lick my screen as I prep this post for you. It’s not quite as creamy as my Nutella cheesecake but it’s just as tasty.

This cheesecake is one of a kind for sure. It’s tall and creamy with gooey marshmallows and melty chocolate. It’s the only way I want to eat smores this summer.

Angled view of s'mores cheesecake with a fork taking out a bite.

We are huge cheesecake fans here in my house. Any excuse to make a rich, decadent smores cheesecake and I’m all over it. No matter how daunting the task may seem, a cheesecake is worth it.

Cheesecakes are a little tedious. I admit. I shared my secret for cheesecake perfection back in December when I made an eggnog cheesecake. So, head over there for the nifty info.

If you are a fan of smores and cheesecake, this cake is worth your trouble.

Close up side view of s'mores cheesecake on a glass platter over a yellow fabric.
Smores Cheesecake

Smores Cheesecake

Yield: 16 slices
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

This rich smores cheesecake recipe is a sure-fire show-stopper and a great alternative to a traditional campfire smores. 

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

For the filling

  • 9 ounces semisweet chocolate, chopped fine
  • 32 ounces cream cheese, softened
  • 3/4 cup heavy cream
  • 1 and 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3 large eggs, room temperature, lightly beaten

For the topping

  • 3 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 2 ounces semisweet chocolate
  • 20 large marshmallows, cut in half
  • 2 tablespoons graham cracker crumbs

Instructions

  1. Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Make the crust

  1. Combine the gingersnap crumbs and melted butter. Press the crumb mixture into the bottom and about 1-inch up the sides of the pan. Bake for 10 minutes.

Make the filling

  1. Place the chocolate in a microwave safe bowl. Microwave on high for 45 seconds. Stir well with a silicone spatula. If the chocolate isn't melted, continue to heat in 10-second intervals. Stir after each interval until the chocolate is completely melted. Set aside.
  2. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the melted chocolate, vanilla and flour, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
  3. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. Remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.

Make the topping

  1. Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Arrange the marshmallows in an even layer over the top of the cheesecake, cut side down. Place the cake under the broiler for about 30 seconds or until the marshmallows become lightly toasted. Drizzle the ganache over the top of the toasted marshmallows. Sprinkle the top with graham cracker crumbs.

Notes

If you do not have foil wide enough to wrap the pan with a single layer, simply skip this step and place the water bath on the lower rack beneath the cheesecake. It should create enough humidity to bake up a creamy cheesecake. You may need to drop the cooking time by 20 to 30 minutes.

Do not over bake your cheesecake. Turn the heat off as soon as 1 to 2 inches of the outer edge is set. The center should remain wobbly.

Adapted from Bon Appetit

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 503 Total Fat: 37g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 119mg Sodium: 258mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 7g
Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.
© Jen Sobjack
Cuisine: American / Category: Cheesecakes
Angled view of s'mores cheesecake on a glass platter.

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    • Ron Stanevich says

      I agree on the “wowing” over a picture without trying. And the picture does look very good.

      I know this was posted three years ago, but question:

      Do you make the topping and top the cake – IE place in broiler before cooling? Or are the instructions so that your cool the cake then make the topping and place in oven again?

      It’s not clear.. a phrase like “once cooled make the topping and do the following:” would be clear.

      (sorry I write construction specifications for a living. lol)

      Reply

      • Jen Sobjack says

        Hi Ron! If you look at step 3, it says to bake the cheesecake then refrigerate for at least 4 hours or overnight. Once step three is complete, you move on to step 4 for making the topping. So don’t make the topping until after the cheesecake has been refrigerated for at least 4 hours.

  3. Camila says

    Oh my Goddness, this cheesecake is to dye for. Oh Dear those pics are making me drool and you are so far away… Send overseas???

    Yummmmm

    Reply

  5. Brielle @ Breezy Bakes says

    NO! Just plain old NO!!! For real, did you really make this???! My goodness! This has got to be the most amazing looking cheesecake on the planet. I mean, I like s’mores, but I’m pretty sure I would LOVE this!!!

    Reply

  6. Ben Maclain | Havocinthekitchen says

    What bothers me in s’mores its their size. They’re the way too small that makes you make them over over. You’re working more than basically eating them, am I right? But this cheesecake does make a difference! Grab a large piece and enjoy (okay repeat once if necessary, haha). Great work!

    Reply

    • Jen says

      I know! I’m right there with you, Kennedy. Plain cheesecake sounds so boring next to the s’mores one! Thank you for stopping by!

      Reply