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This gooey marshmallow cheesecake filling sits on top of a sweet and salty graham cracker crust and gets topped with smooth hot fudge and toasted mini-marshmallows. Bring the taste of summer to your kitchen all year round!
When it comes to summer, there is one thing I’m more excited for than anything else: s’mores. Yeah, ok, sure the nice weather is good, and days spent at the beach are fine, but what really makes my summer? S’mores.
Honey touched graham crackers filled with roasty, toasty marshmallows and a perfect square (or two or three or four) of melty chocolate. What’s not to love? Seriously.
So when I started thinking of the possibility of a s’mores cheesecake recipe, the cogs in my brain started turning and I just knew this could make all my s’mores dreams come true.
I started picturing the glorious mound of toasted mini marshmallows on top, and I knew I had to get to work immediately on this cheesecake-of-my-dreams. It would be ooey gooey, melty, crunchy, sweet, chocolatey, and filled with graham cracker goodness.
I couldn’t wait another minute!
And so I present to the academy (ahem… Readers) this gorgeous, chocolatey s’mores cheesecake for your consideration. A marshmallowy adaptation of my funfetti cheesecake and topped with my rich homemade chocolate fudge sauce, this is one recipe you’re not going to want to skip.
And if you’re really into cheesecake (because who isn’t?), I have quite a few recipes for you to try your hand at.
Peach cheesecake is the perfect use of those ripe summer peaches, while pistachio cheesecake is a personal favorite. I also have recipes for cinnamon roll cheesecake, no bake cheesecake bites, and (for the upcoming fall) pumpkin swirl cheesecake sheet cake.
Cheesecake recipes tend to look like they have a lot of ingredients, but I promise that all of them are pretty basic, and some of them can be store-bought instead of made from scratch!
GRAHAM CRACKER CRUST
Making your own homemade graham cracker crust is really so easy, and takes just three simple ingredients: graham crackers, sugar, and a bit of unsalted butter.
If you want to take a super simple shortcut, you could even opt for purchasing a box of graham cracker crumbs instead of crushing your own in a food processor.
I personally like to crush them myself, because the texture is just a bit better and less sandy, but pre-crushed crackers work fabulously as a shortcut.
For the marshmallow creme cheesecake filling, you’ll need some pretty standard cheesecake ingredients like softened cream cheese, sugar, heavy cream, sour cream (or Greek yogurt), vanilla, and room temperature eggs.
A not-so-typical ingredient is marshmallow creme. This gives the filling as much of a s’mores inspired filling as the chocolate and marshmallow topping.
It’s crucial to remember that both the cream cheese and eggs need to be at room temperature. The cream cheese must be soft enough to beat, and the eggs should be the same temperature as the cream cheese in order for it to blend more uniformly.
Using room temperature ingredients will prevent excess cracking in this easy marshmallow cheesecake recipe, and ensure a smooth consistency. Because we ALL want a creamy, silky, smooth bite of cheesecake and this is the way to get it. Got it? Good.
HOT FUDGE AND MARSHMALLOW TOPPING
For the hot fudge topping, I highly recommend making my homemade hot fudge sauce. It’s creamy, fudgy, and perfectly gooey.
If you don’t have time to make your own (although, let’s face it, it doesn’t take a ton of time!), you can absolutely use a good quality store bought hot fudge sauce.
If you make your own, you’ll need heavy cream, unsalted butter, brown sugar, a bit of salt, bittersweet chocolate, and unsweetened (or Dutch processed) cocoa powder.
For the final topping, you’ll need about 1 cup of mini marshmallows. A small kitchen torch lightly toasts the surface of the marshmallows and gives them a cozy, campfire feel. Highly, highly recommended.
HOW TO MAKE S’MORES CHEESECAKE
This s’mores cheesecake recipe is made from scratch, but is still really simple to make. It consists of 4 elements: a graham cracker crust, marshmallow creme cheesecake, hot fudge sauce, and a toasted marshmallow topping.
Each of these elements is SO super simple to make, but they come together to make a showstopping summer-inspired cheesecake that is sure to wow your guests and tempt your tastebuds.
GRAHAM CRACKER CRUST
The simple crust used in this recipe is an adaptation of my standard graham cracker crust. This version is slightly less buttery and a tad less sweet, which is perfect for pairing with sweet and rich cheesecake filling.
To get started, spray a 9″ springform pan with nonstick spray and set aside. It’s important to use a springform pan, as the sides lift away, making for easy access to your yummy s’mores cheesecake.
Trust me, it’s a lot easier than trying to wrestle it out of the pan!
Add your graham crackers to a food processor, and crush them until they are fine crumbs. Pour the crushed crackers into a large bowl and add the sugar and melted bowl. Stir well with a silicone spatula to combine.
Press the graham cracker crumb mixture into the bottom of your prepared pan, packing it down firmly, but not super tight.
Bake the graham cracker crust for 6-8 minutes in an oven that has been preheated to 325ºF (162ºC). You want it to be just ever so slightly golden brown.
Remove the crust from the oven and set aside to cool as you prepare the next step: the marshmallow cheesecake filling.
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment OR a large bowl with a handheld mixer.
Beat the cream cheese on medium-high speed until smooth and creamy. This typically takes me around 2 minutes.
Add the sugar and marshmallow creme and beat again until combined, which generally takes another 2 minutes.
Reduce the mixer speed to low, then add in the heavy cream, yogurt (or sour cream), and vanilla extract. Mix on low until completely combined. Remember to keep an even, low speed, as whipping too much air into the cream cheese will create bubbles and cracks in your final cheesecake.
Add the eggs one at a time, continuing to mix on low until the eggs are just combined. You want your cheesecake batter to be smooth, creamy, and free from lumps. If there are a few lumps, smash them with the end of a wooden spoon to break them up and mix gently on low.
MAKING A WATER BATH
Pour the marshmallow cheesecake batter into your prepared springform pan. Create an easy water bath by placing the 9″ springform pan inside of a slightly larger round cake pan (10″ is a good size), and then place into an even larger cake pan (like a 12″ one) OR roasting pan.
Fill the larger outer pan with hot water halfway up the sides of the middle pan. Then, transfer all three pans to the oven. This is a lot easier, and a lot less messy than a traditional water bath method and is one that I use with all of my cheesecake recipes.
Bake the cheesecake for 90-105 minutes. You’ll know your cheesecake is done when the internal temperature reaches a minimum of 145ºF (63ºC) and the center is just a little bit jiggly. The jiggly center shouldn’t be much bigger than 2″, and if it is, you may need to bake your cheesecake for a longer time.
Once the cheesecake is finished, you’re going to want to let it cool in the oven. To do this, open the oven door just a crack. I find the best way to do this is to wedge it with a wooden spoon or spatula. Turn the oven off and allow the cheesecake to cool for 1 hour this way.
Once the hour is up, remove from the oven and carefully lift the springform pan holding the cheesecake from the ring of other pans. Place on a cooling rack and allow to cool for 2 hours.
Once the cheesecake is completely cool, cover or wrap it tightly and allow to chill in the refrigerator for at least 6 hours, although overnight is ideal.
HOT FUDGE SAUCE
Once the cheesecake has finished chilling, remove it from the fridge and use a spatula or butter knife to gently loosen the crust from the sides of the pan. Once the edges have been loosened, release the outer ring of the springform pan.
Warm your hot fudge sauce so it is pourable and smooth, and then pour it right on top of the cheesecake.
Use a small offset spatula or spoon to spread it evenly over the surface of the cheesecake. If you like the look, allow some to drip off the sides. Personally, I think this makes the s’mores cheesecake look extra decadent.
Sprinkle the mini marshmallows on top of the fudge, pressing them down gently to secure them in the fudge, which will hold them in place.
Use a kitchen torch to toast the marshmallows, giving them a golden, campfire-esque appearance.
Serve cheesecake right away or chill it in order to set the hot fudge layer. Both options are totally delicious and highly recommended. In fact, if you’re not serving to guests, you could do a little of both!
For any leftovers you may have, you can store them in the refrigerator for up to 5 days. Just make sure they are wrapped tightly or sealed in an air tight container.
CAN I FREEZE THIS CHEESECAKE?
Yes, you can freeze this s’mores cheesecake with just a small caveat: leave off the toppings. Both the hot fudge sauce and marshmallows won’t hold up in the freezer, so leave them off and tightly wrap the cooled cheesecake.
Freeze for up to 3 months, then thaw in the refrigerator overnight. Add the hot fudge and marshmallows, then you’re ready to serve and enjoy!
Now that you’ve enjoyed the pure decadence and serious summertime nostalgia brought on by this scrumptious s’mores cheesecake recipe, you HAVE to try some of my favorite s’mores themed goodies.
S’mores Cheesecake Recipe
GRAHAM CRACKER CRUST
- 1 and ½ cups (155g) graham cracker crumbs approximately 10 full rectangles
- 2 and ½ Tablespoons (31g) granulated sugar
- ¼ cup (57g) unsalted butter melted
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature
- 1 cup (200g) granulated sugar
- 7 ounces marshmallow creme
- ¼ cup (60mL) heavy whipping cream at room temperature
- 5 ounces (153g) Greek yogurt or sour cream about ⅔ cup; at room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 cup hot fudge sauce store bought is fine
- 1 cup mini-marshmallows
GRAHAM CRACKER CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan with nonstick spray. Set aside.
- In a food processor, crush the graham crackers until they become a fine crumb. Pour the crushed graham crackers into a large bowl, add the sugar and melted butter, and stir to combine.
- Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake the graham cracker crust for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool while you prepare the filling.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar and the marshmallow creme then beat again until combined, about another 2 minutes.
- Reduce the mixer speed to low1, then add the heavy cream, yogurt or sour cream, and vanilla extract and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps.
- Pour the batter into the prepared pan. Create a water bath2 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
- Bake the cheesecake for 1 hour 35 minutes to 1 hour 50 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I always use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off3 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Warm the hot fudge so it is pourable. Pour the hot fudge right on top of the cheesecake, then use a small offset spatula or spoon to spread the hot fudge evenly over the top of the cheesecake, allowing some to drip off the sides, if you prefer.
- Add the mini-marshmallows on top of the hot fudge, then press them down gently to secure them in place. If desired, toast the marshmallows with a kitchen torch. You can serve it right away or chill it to set the hot fudge layer, if you prefer. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, without hot fudge and marshmallows on top, up to 3 months. Thaw in the refrigerator overnight, add the hot fudge and marshmallows, and serve.
- Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.