S'mores Cheesecake Recipe
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!
Servings: 10 slices
Ingredients
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
MARSHMALLOW CHEESECAKE
- 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
TOPPING
- 1 cup hot fudge sauce store bought is fine
- 1 cup mini-marshmallows
Instructions
GRAHAM CRACKER CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake 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.
MARSHMALLOW CHEESECAKE
- 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.
TOPPING
- 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.
Notes
- 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 550kcal | Carbohydrates: 81g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 863mg | Potassium: 416mg | Fiber: 1g | Sugar: 57g | Vitamin A: 513IU | Vitamin C: 0.2mg | Calcium: 378mg | Iron: 2mg
