This S'mores Cheesecake recipe is a surefire show-stopper and a great alternative to traditional campfire smores. A rich chocolate filling nestled over a graham cracker crust topped with toasted marshmallows and chocolate ganache. You must try this ooey-gooey cheesecake!
Prep Time 45 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Chill Time 4 hourshours
Total Time 5 hourshours55 minutesminutes
Servings 16
Ingredients
For the crust
2cups(198g)graham cracker crumbs, about 16 whole crackers
¼cup(50g)granulated sugar
5tablespoonsunsalted butter, melted
For the filling
3ounces(85g)semisweet chocolate, coarsely chopped
24ounces(680g)cream cheese, softened to room temperature
1 ½cups(300g)granulated sugar
¾cup(85g)unsweetened Dutch-processed cocoa powder
1tablespoonvanilla extract
½teaspoonsalt
¾cup(180g)heavy cream, room temperature
4large eggs, lightly beaten at room temperature
For the topping
3tablespoonsheavy cream
1tablespoonlight corn syrup
2ounces(56g)semisweet chocolate
20regular sized marshmallows, cut in half
Instructions
Make the crust
Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
Combine the graham cracker crumbs, sugar, and melted butter until the crumbs are well moistened with 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
Reduce the oven temperature to 300ºF.
Place chocolate in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Add the sugar, cocoa powder, vanilla, and salt then beat until well combined.
Beat in the heavy cream followed by the melted and cooled chocolate. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. The center of the cheesecake will still look wet, this is normal. Turn the oven off, leave the cheesecake in the water bath in the oven with the door closed for another hour.
Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours but preferably overnight.
Make the topping
Just before serving, 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, and 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.
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 can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It's not completely necessary but does make it easier to clean the pan.
Do not overbake your cheesecake. Turn the heat off as soon as 1 to 2 inches of the outer edge is set. The center should remain wobbly.
Oven temperatures can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.