S'mores Cheesecake

4.67 from 3 votes

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

Prep Time30

Cook Time1 40

Cooling Time1 30

Total Time3 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 730kcal

Author: Julie Evink

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

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.

Notes

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.

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