Best S’mores Cheesecake recipe for a rich chocolate cheesecake topped with gooey marshmallows and melty chocolate in a graham cracker crust.
This amazing Cheesecake combines decadent Chocolate Cheesecake with gooey, S’mores for the ultimate Summer Dessert! If you love this chocolate-marshmallow flavor combo, you’ll love treats like S’mores Pie and S’mores Brownies too!
S’mores Cheesecake is the ultimate twist on everyone’s campfire dessert. It has everything that makes s’mores so good – melty chocolate, toasted marshmallows, and buttery crispy graham crackers. Of course, it takes quite a bit longer than just toasting a marshmallow over a fire, but the good news is you can enjoy this fun summery cheesecake any time of year!
Table of contents
Sabrina’s S’mores Cheesecake Recipe
The base of this S’mores Cheesecake recipe is an easy yet rich New York-style chocolate cheesecake made with lots of cream cheese and sour cream. Melted chocolate chips are folded in at the end to give it that delicious sweet chocolate flavor. It’s baked but unlike most baked cheesecakes, you actually want it to cool quickly so it sinks a little. This creates a shallow well to hold the amazing gooey, melty marshmallow and chocolate topping.
Once the cheesecake is has deflated slightly, you load up the top with mini marshmallows while you heat up the oven broiler. Once the broiler is hot, you “roast” the marshmallows in the oven until they are toasty and golden and melty. Lastly, you tuck some candy bar pieces in the gooey marshmallowy goodness and let the heat melt the chocolate bars just like real s’mores. It will be hard to not dig right in, but in about 4 hours your S’mores Cheesecake will finally be ready to devour!
Ingredients
- Graham Crackers: Crunchy, slightly sweet graham crackers are made with graham flour and have a subtle honey wheat flavor. Not only are they used to make the crust of most cheesecakes, but they are of course the sandwich that holds the s’more fillings, making them the absolute perfect crust for this S’mores Cheesecake!
- Chocolate Cheesecake: The rich, creamy chocolate cheesecake starts with a classic New York style base with sour cream. Melted chocolate is easier to incorporate smoothly with the creamier ingredients and adds a little extra sweetness. Make sure your cream cheese is fully softened so that it whips up easily for the ultimate creamy texture.
- Marshmallows: This cheesecake is covered with a thick layer of melty toasty, gooey marshmallows. No need for any special equipment, popping the cake under the broiler will do the trick and toast them quick! Make sure to keep an eye on them the whole time, they can go from toasty to burnt in seconds.
- Hershey Bars: As a nod to the classic treat, of course the cheesecake has to have some Hershey’s bars! While melting them would be too sweet for the filling, these milk chocolate squares are perfect for the topping. And just like when you make s’mores, the hot marshmallows help melt the chocolate just slightly.
Kitchen Tools & Equipment
- Water Bath: A water bath is key to a smooth cheesecake that cooks evenly without any scrambling. Although this cheesecake is fully covered with marshmallows and chocolate, a water bath helps prevent cracking and separating.
- Springform Pan: A round springform pan is best for cheesecake because the latch allows you to remove the pan from the cake versus trying to flip the cheesecake out.
- Broiler: To get the charred “campfire” look to the marshmallows, you’ll need to use your broiler. You could also use a kitchen torch if you have one.
How to Make
Time needed: 6 hours.
- Setup a Water Bath
Preheat your oven. Wrap a springform pan with a large sheet of aluminum foil, sealing up the cracks to protect the cheesecake from the hot water bath. You need a large enough baking pan that you can set a 9-inch cake pan in. Fill it with water so it will reach about 1 inch around the sides of the cake pan.
- Prepare the Crust
Combine the graham cracker crumbs, ⅓ cup granulated sugar, and melted butter until a wet sandy mixture forms. Press the crumb mixture into the bottom of the prepared cake pan and up the sides.
- Melt Chocolate
Microwave the chocolate chips in a microwave-safe bowl in 30 second bursts, stirring each time, until smooth and melted. Set aside.
- Cheesecake Batter
Beat the cream cheese, sugar, and flour until smooth on medium-high speed. Begin adding the eggs one at a time until they are combined. Reduce the mixer speed to low and add the melted chocolate. Add the sour cream and vanilla to the cream cheese mixture and mix until smooth.
- Bake the Cheesecake
Pour the cheesecake batter into the springform pan and carefully set inside the water bath. Place the water bath in the preheated oven on the center rack. Bake in the preheated oven for 55-60 minutes until center is puffy and just slightly jiggly. Remove from the oven and cool the cheesecake for 30 minutes.
- Marshmallow Topping
Turn oven broiler on high. Cover the cake with marshmallows and place on the lowest rack in the preheated oven. Cook until the mini marshmallows are toasted golden and brown.
- Finish and Set
Remove the cheesecake pan from the oven and nestle the milk chocolate bar between the toasted marshmallows. Let cool to room temperature then tent the pan with a sheet of aluminum foil, careful not to smush the topping. Refrigerate for at least 4 hours before serving chilled.
Can this be made ahead of time?
Yes, you can prepare some parts of this S’mores Cheesecake ahead of time. You can whip up the batter and store it in the fridge overnight. Beat it to fluff it up then pour into the prepared pan and bake. You can also cool the baked cheesecake completely and wrap it up in plastic wrap before adding the topping. Freeze the cheesecake for up to 3 months or refrigerate for up to 2 days. When you are ready to serve it, toast the marshmallows and add the chocolate bar pieces. Cover with foil to let the chocolate melt for a few minutes and then serve.
Nutritional Facts
What to Pair With S’mores Cheesecake
With the rich creamy chocolate filling, sticky toasty marshmallows, melty chocolate bar pieces, and buttery graham cracker crust, s’mores lovers are going to go while for this decadent fun cheesecake! Once it’s chilled and set, it’s ready to serve, no more extra toppings needed! But that doesn’t mean you can’t add some Cool Whip or a scoop of S’mores Ice Cream because why not really indulge?
How to Store
Serve: Make sure your cheesecake is fully set before serving. This baked S’mores Cheesecake will take about 4 hours to set in the fridge. Don’t leave it at room temperature for more than 2 hours.
Store: You want to tent the foil around the top of the cheesecake so the marshmallows don’t stick to it and rip off when you unwrap it. Store the cheesecake in the fridge for up to 4 days.
Freeze: To keep the topping from sticking, freeze the cheesecake uncovered for an hour then wrap in plastic wrap and store in a freezer bag. This S’mores Cheesecake will stay good for up to 3 months and you should thaw in the fridge overnight before serving.
Frequent Questions
Using a water bath to bake cheesecake helps keep an even, constant temperature not only while the cheesecake is baking but also cooling down. Even cooking temperature helps the egg-heavy filling from scrambling or getting dense, and by cooling at an even temperature slowly, your cheesecake is less likely to crack.
Your oven broiler is an easy way to toast marshmallows! The key is to put them about a foot below a broiler set on high. This gives them time to melt and get gooey inside while toasting the outside. Too close and they will turn brown before they’ve softened inside or burn while you wait for them to get soft.
Recipe Card
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter , melted
Chocolate Cheesecake:
- 1 cup semisweet chocolate chips
- 24 ounces cream cheese , softened (very important)
- 1 cup sugar
- 3 tablespoons flour
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
To Finish:
- 3 cups mini marshmallows
- 3 bars Hershey's chocolate , broken into pre-lined squares
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
- Mix the graham cracker crumbs, ⅓ cup sugar and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
Chocolate Cheesecake:
- Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
- In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you’ll have small chunks of cream cheese here).
- Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
- Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
- Set the bottom of the cheesecake in foil and place in water bath, then place in oven.
- Bake in a preheated oven at 350 degrees for 55-60 minutes.
- Remove from the oven and let cool for 30 minutes to allow cheesecake to deflate.
To Finish:
- Turn the oven to broil.
- Top with mini marshmallows, place 1 foot below the broiler and let cook until marshmallow tops turn golden brown.
- Remove from the oven, gently place in the squares of Hershey’s chocolate, nestling between the marshmallows.
- Let cool to room temperature, tent closed with foil careful not to touch the top of the cheesecake with the foil.
- Refrigerate for 4 hours before serving.
Nutrition
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Variations
Chocolate Ganache: Instead of adding the regular topping, chill the baked cheesecake for 4 hours. Pour a thick layer of Chocolate Ganache over the top of the fully cooled cheesecake then allow it to set. Once the ganache is set, add the layer of marshmallows and toast as usual, then add the chocolate pieces, and serve.
Marshmallow Cheesecake: Instead of the rich chocolate filling, skip the melted chocolate and instead stir in a cup of mini marshmallows and ½ cup of mini chocolate chips to the regular cheesecake batter. Top the baked cheesecake with the Chocolate Ganache and toasted marshmallow variation above.
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