S’mores Cheesecake

Mouthwatering and perfect, this S’mores Cheesecake recipe is made with marshmallow cream and homemade chocolate ganache. Make the cheesecake ahead of time and top it when you’re ready to enjoy!

Love S’mores? Try our favorite S’mores Stuffed Cookies next! Or give these easy Indoor S’mores a try soon.

Why Make S’mores Cheesecake

Many years ago I shared some mini S’more Cheesecakes here on Shugary Sweets. They were made in a cupcake tin, and the flavor was spot on!

Well, fast forward five years, and I thought it was time to use my Cheesecake recipe and make a homemade S’mores Cheesecake.

I put marshmallow cream between the cheesecake and the chocolate ganache. Which was the perfect decision. Although, I have a few tricks on getting it to look amazing!

Easy Instructions

1. Start by baking up my Vanilla Cheesecake. To get the perfect slice, I recommend baking the cheesecake in advance and FREEZING it. We sliced our cheesecake while frozen to create perfect slivers! We used a graham cracker crust!
2. Once you’ve baked, and chilled your cheesecake. Cover it with about 1 cup of marshmallow cream. BUT, be careful. Do not spread it all the way to the edges. I spread it to about 1/2 inch from the edge. It tends to “fluff” up once your pour your ganache over the top, and if the marshmallow goes all the way to the edge, it will ooze all the way over the sides.
3. Prepare your ganache according the the recipe and carefully pour it over the top. Make sure NO marshmallow cream is showing. This helps “contain” the marshmallow and limit the chances of it oozing over the edges.
4. Immediately press in some mini marshmallows and pieces of chocolate bar for your finishing touch. If desired, give the marshmallow a little “toasting” using a Creme Brulee Torch.
5. Keep your cheesecake chilled until ready to serve. ENJOY!

Tools Needed

• I like using a 9-inch springform pan. This works great when making cheesecake cakes too, since my cake pans are 9-inch as well!
• Creme Brulee Torch. You’ll want this for toasting up those marshmallows!
• Kitchen Aid Mixer. When it comes to beating cream cheese, I like to set my mixer and walk away while getting other ingredients ready. My kitchen aid is a lifesaver in my kitchen!

More Cheesecakes

• Have you tried this layered Pistachio Cherry Cheesecake? Not only is it a great holiday treat (red/green) but we love it all year long because it’s so dang good!
• Get your chocolate fix with this Triple Chocolate Mousse Cheesecake that will wow the crowd for any special occasion! -courtesy of The Bakermama
• Love no bake cheesecakes? This No Bake Banana Cream Cheesecake recipe is one of our family favorites around here! SO DELICIOUS.
• Speaking of no bake, this No-Bake Baileys Cheesecake is a rich and decadent chocolate cheesecake, but still very light in texture. The cheesecake is flavored with a mixture of cocoa powder and melted chocolate plus Baileys Irish Cream liquor. -courtesy of Beyond Frosting
• In a hurry? Fill a glass with this beautiful NO BAKE Chocolate Chip Cookie Cheesecake Parfait! Layer after layer, it’s a delicious dessert recipe any time of year!

More Easy Dessert Recipes

• Oreo Peanut Butter Dip
• Oreo Brownie Cake
• Peanut Butter Fudge
• Mini Caramel Apple Cheesecakes

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S’mores Cheesecake

5 from 8 votes

By: Aimee

Mouthwatering and perfect, this S'mores Cheesecake recipe is made with marshmallow cream and homemade chocolate ganache. Make the cheesecake ahead of time and top it when you're ready to enjoy!

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Chill Time: 6 hours hours

Total Time: 7 hours hours 45 minutes minutes

Servings: 12 servings

Ingredients 

1x2x3x

FOR THE CRUST:

• ▢ 2 cups graham cracker crumbs about 18 full size crackers
• ▢ 8 Tablespoons unsalted butter melted
• ▢ ¼ cup granulated sugar

FOR THE FILLING:

• ▢ 4 packages cream cheese, softened 8 ounce each
• ▢ 1 cup granulated sugar
• ▢ 1 cup sour cream
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon vanilla bean paste optional
• ▢ 4 large eggs

FOR THE TOPPING:

• ▢ 1 cup marshmallow cream
• ▢ 1 cup milk chocolate morsels
• ▢ ¼ cup heavy whipping cream
• ▢ ½ cup mini marshmallows for garnish
• ▢ 1 Hershey chocolate candy bar for garnish

Instructions 

• Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside. Fill broiler pan with about 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
• To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan. Set aside.
• For the filling, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
• Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake pan into the middle of the oven.
• Bake 70 minutes in a 326 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan. Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6-8 hours (or overnight).
• Top cheesecake with marshmallow cream, spreading gently to about 1/2 inch from the edges.
• For the ganache, add chocolate morsels and heavy whipping cream to glass bowl. Microwave for 45 seconds, remove and whisk until smooth. Slowly pour over the marshmallow, and spread evenly, covering ALL the marshmallow to the edges. Top with mini marshmallows and pieces of candy bar, if desired. Store in refrigerator until ready to enjoy.

Notes

• To make perfect slices of cheesecake, you can make steps 1-6 in advance an freeze the cheesecake. Slice while frozen. Thaw in refrigerator and continue with step 7.

Nutrition

Serving: 1slice, Calories: 560kcal, Carbohydrates: 52g, Protein: 7g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 162mg, Fiber: 1g, Sugar: 39g

Course: Desserts

Cuisine: American

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