S’mores Cheesecake

Delicious homemade S’mores Cheesecake has a graham cracker crust, marshmallow cheesecake filling and is topped with gooey chocolate and toasted marshmallows. This dessert recipe is sure to impress guests!

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This ooey, gooey, fluffy, s’mores cheesecake is insanely good! Skip the campfire and make a s’mores dessert indoors.

This homemade cheesecake recipe will be your go-to for parties and family get-togethers! It’s a bakery quality dessert that you can make right at home. If you love s’mores, you’re going to love this s’more cheesecake recipe!

Why You’ll Love S’mores Cheesecake

• The homemade graham cracker crust is what sets this cheesecake apart! It will really taste like you’re eating a s’more.
• This dessert is perfect for those parties and get-togethers where you wish you could roast marshmallows by a campfire, but aren’t able to. S’more cheesecake will bring the fun of a campfire indoors!
• S’mores cheesecake is perfect to give as gift or even donate to a school bake sale!

Ingredients need for this S’mores Cheesecake Recipe

• Honey graham crackers – You can use any type of graham cracker for the crust, but I like honey graham crackers best! They go great with the gooey marshmallows and chocolate.
• Granulated white sugar – Make sure you don’t buy sugar that is really coarse, it won’t mix in as well.
• Salted butter – If you don’t use salted butter, add a pinch of salt to the crust mixture. It helps balance out the sweetness.
• Cream cheese – I do not recommend using low fat cream cheese. Your s’more cheesecake will not bake as well with low fat cream cheese.
• Marshmallow creme – You’ll need a large, 13 ounce, jar of marshmallow creme for this homemade cheesecake recipe.
• All-purpose flour – Using a little bit of all-purpose flour in your cheesecake filling will help give it some structure.
• Sour cream – I know, sour cream in cheesecake? It may sound weird, but it is the key to making this cheesecake so deliciously creamy.
• Hot fudge – The perfect chocolatey sauce to mimic the melted chocolate of s’mores.
• Mini marshmallows – These will be used to top your cheesecake. If you can’t find mini marshmallows, purchase regular ones and cut them into smaller pieces.

How to Make S’mores Cheesecake

There’s a lot of steps to s’mores cheesecake, but I’ll walk you through it, so just follow along!

How to Make Graham Cracker Crust

While you oven is preheating, assemble a springform pan and set it aside.

In the food processor, crush the graham crackers and sugar until finely crumbled. Then, add in melted butter and pulse until the mixture has a sandy texture.

Press the graham cracker crust into the springform pan, pushing it up the sides about halfway. Be sure to keep it even on the bottom, you don’t want a lopsided crust!

Bake the crust for 10-12 minutes and remove it to cool. Reduce the oven temperature to 325 degrees Fahrenheit.

Boil 4-6 cups of water in a kettle or a saucepan, and then set it aside. This will be used for the water bath later.

Make S’mores Cheesecake Filling

In a large mixing bowl, beat the cream cheese until is soft and creamy. Slowly add the marshmallow cream and beat until combined. Then, beat in the all-purpose flour until thoroughly incorporated.

Lastly, add the sour cream and mix it in, scraping the sides of the bowl so that everything is incorporated.

In a separate bowl, mix the eggs until you just break the yolks. Don’t over-beat them. Slowly beat the eggs into the s’more cheesecake mixture until everything is evenly mixed throughout.

How to do a Water Bath for Cheesecake

Line the bottom and sides of the springform pan with aluminum foil and, if you have it, a baking bag. This will ensure no water seeps into the pan during the water bath and makes the crust soggy.

Place a lint-free towel in the bottom of a large baking pan or roasting pan and then put the prepared springform pan on top. Scoop the cheesecake mixture into the pan and gently spread it into an even layer on top of the crust.

Tap the springform pan down to release any air bubbles. Then, place the pan in the oven and slowly pour the water into the surrounding baking/roasting pan until it reaches about halfway up the springform pan.

Bake your S’mores Cheesecake

Bake your homemade cheesecake for 85-95 minutes until the outer edges are set and the inner circle has a slight wobble. Then, turn off the oven and crack the oven door open slightly.

Allow the cheesecake to cool inside of the oven for 60 minutes, then remove it from the oven and remove the springform pan from the water bath.

Remove the outside of the springform pan and release the sides by running a butter knife around the edges.

Decorate your Cheesecake

Scoop about 1/3 cup of hot fudge onto the middle of the cheesecake. Sprinkle mini marshmallows all over the top of the cheesecake and gently press them into chocolate so they don’t fall off the edge.

Place the decorated cheesecake back into the oven and turn it on to 400 degrees Fahrenheit.

Bake for 3-5 minutes until the marshmallows are puffy and the broil for 2-3 minutes until the tops of the marshmallows begin to char.

Keep the oven cracked as the marshmallows brown so that you can watch them so they don’t burn.

Remove the cheesecake and drizzle with the remaining hot fudge.

Allow the s’more cheesecake to cool to room temperature, then cut and serve!

Serving Tips for S’mores Cheesecake

As tempting as it may be, don’t cut into your cheesecake too soon! Allow it to fully cool for about 45 minutes so that the chocolate and marshmallows set a little bit.

Serve with some extra graham cracker crumbles on the top and a glass of cold milk.

Can I store leftovers from this s’mores cheesecake recipe?

You can store leftover cheesecake in the refrigerator or freezer!

FRIDGE: Wrap the fully cooled cheesecake tightly in plastic wrap or aluminum foil and place it in the fridge. Keep it in the coldest part of the fridge so it will last longer. Only store cheesecake in the fridge if you plan to eat it in a few days. To serve cheesecake after being in the fridge, allow it to come to room temperature before slicing and serving.

FREEZER: Wrap your cheesecake in plastic wrap or aluminum foil and then place it in a large freezer bag. S’more cheesecake will last for up to 2 months in the freezer. To thaw cheesecake, place it in the refrigerator overnight and then come to room temperature before slicing.

How can I tell if my cheesecake is done?

A perfectly baked cheesecake will have edges that are well set. You can also insert a toothpick into the center and if it comes out clean, it’s done!

The center of your cheesecake should be wobbly, but not jiggly and wet.

Be careful not to overcook your cheesecake! Otherwise it will become dry and crumbly.

Let me know how your cheesecake turns out! It’s absolutely one of the most delicious recipes.

More S’mores Recipes You’ll Love

• These No Bake Ritz S’mores Cookies are super simple and super tasty!
• S’mores Bars are another great way to bring the tasty treats of a campfire indoors.
• Looking for a cookie recipe that’s out of the box? Check out these S’mores Cookies.
• This No Bake S’mores Trifle is the perfect summer treat.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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S’mores Cheesecake

Homemade S'mores Cheesecake with a graham cracker crust, marshmallow cheesecake filling, chocolate and toasted marshmallows for a delicious dessert recipe.

Prep:30 minutes mins

Cook:1 hour hr 40 minutes mins

Cooling Time:1 hour hr 30 minutes mins

Total:3 hours hrs 40 minutes mins

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10

servings

Ingredients

Crust:

• ▢ 2 sleeves honey graham crackers crushed
• ▢ ¼ cup granulated white sugar
• ▢ ¾ cup salted butter melted, (1 ½ sticks)

Cheesecake:

• ▢ 3 packages cream cheese 8-ounce packages, room temperature
• ▢ 13 ounces marshmallow creme 1 container
• ▢ ¼ cup all-purpose flour
• ▢ ½ cup sour cream
• ▢ 4 large eggs

Topping:

• ▢ ⅔ cup hot fudge room temperature and divided
• ▢ 2 cups mini marshmallows

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Instructions

• Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan, set aside.
• Crush the graham crackers and sugar in a food processor until completely crumbled and mixed.
• Pour in the melted butter and pulse until a wet, sandy mixture forms.
• Press the crust into the prepared pan, pushing it up the sides of the pan about ½ way and being sure to keep an even layer on the bottom.
• Bake for 10-12 minutes or until the crust begins to get golden on the edges.
• Reduce the oven temperature to 325 degrees Fahrenheit, remove the crust and allow it to cool while assembling the cheesecake filling.
• To make the cheesecake, boil 4-6 cups of water in a kettle and set to the side. This will be used later to make a water bath. If you don't have a kettle use a saucepan but keep it hot.
• Beat the room temperature cream cheese in a large mixing bowl using a stand or hand mixer on low until creamy and soft.
• Slowly beat in the marshmallow cream until smooth and combined, about 2-3 minutes.
• Beat in the flour until incorporated.
• Add in the sour cream and continue beating on low until combined. Be sure to scrape the sides and bottom of the bowl as needed so that everything is evenly mixed.
• In a separate, smaller bowl, mix the eggs, breaking the yokes, just until combined. Do not overbeat.
• Slowly beat in the eggs using the mixer on low until the cheesecake mixture is creamy and of even consistency and color. Be sure to scrape the bottom and side of the bowl as necessary, so it combines evenly.
• Line the bottom and sides of the cooled springform pan with aluminum foil and use a baking bag, if possible, to ensure no water can get into the pan.
• Place the springform pan on a lint-free towel in a large baking pan or roasting pan, and then scoop in the cheesecake filling and spread it into an even layer.
• Tap the springform pan down onto the towel several times to release any air bubbles.
• Place the pan in the now 325 degrees Fahrenheit oven and pour the water into the baking or roasting pan until it comes up about 2 inches or halfway up the springform pan.
• Bake for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble.
• Turn off the oven and open the door of the oven slightly.
• Allow the cheesecake to cool for 60 minutes, remove it from the oven, and remove the springform pan from the water bath.
• Remove the outside of the springform pan, releasing the sides by running a butter knife around the edges if necessary.
• Gently scoop ⅓ cup of hot fudge onto the middle of the cheesecake.
• Sprinkle the mini marshmallows all over the top of the cheesecake, pressing them into the chocolate slightly if necessary, and keep them slightly away from the edge, so they don’t fall off as they heat.
• Place the decorated cheesecake back in the oven and turn it to 400 degrees Fahrenheit.
• Cook for another 3-5 minutes or until the marshmallows are soft and puffy, and then turn the oven to broil for 2-3 minutes or until the marshmallows are beginning to char.
• Be sure to keep the oven cracked open so that you can watch the cheesecake as the marshmallows brown, or they may burn before you remove them.
• Remove the cheesecake and drizzle with the remaining hot fudge, and then allow it to cool to room temperature, about 30-45 minutes, before cutting and serving.

Tips

You can store leftover cheesecake in the refrigerator or freezer!

FRIDGE: Wrap the fully cooled cheesecake tightly in plastic wrap or aluminum foil and place it in the fridge. Keep it in the coldest part of the fridge so it will last longer. Only store cheesecake in the fridge if you plan to eat it in a few days. To serve cheesecake after being in the fridge, allow it to come to room temperature before slicing and serving.

FREEZER: Wrap your cheesecake in plastic wrap or aluminum foil and then place it in a large freezer bag. S’more cheesecake will last for up to 2 months in the freezer. To thaw cheesecake, place it in the refrigerator overnight and then come to room temperature before slicing.

• A perfectly baked cheesecake will have edges that are well set. You can also insert a toothpick into the center and if it comes out clean, it’s done!
• Be very careful when you fill the pan with water for the water bath. Don’t slosh it around and pour slowly so that water doesn’t seep into the springform pan.
• Use room temperature ingredients when making the cheesecake mixture. They will mix together way easier!
• Be sure you leave the cheesecake in the oven while it cools! It will finish baking slightly and still cool down at the same time.

Nutrition Information

Calories: 730kcal (37%), Carbohydrates: 78g (26%), Protein: 10g (20%), Fat: 45g (69%), Saturated Fat: 25g (156%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 178mg (59%), Sodium: 548mg (24%), Potassium: 226mg (6%), Fiber: 1g (4%), Sugar: 48g (53%), Vitamin A: 1503IU (30%), Vitamin C: 0.1mg, Calcium: 116mg (12%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.