S’mores Cheesecake — let’s get that campfire started! Every bite is layered with toasted marshmallows, rich ganache, and sweet creamy cheesecake filling. The perfect summery, extra S’mores-ey, decadent sweet treat.
This recipe highlights the marshmallow flavor in the creamy batter while the ganache and toasted marshmallow topping add that signature S’mores richness. This s’more cheesecake is nothing short of delicious — it’s fun, sweet, decadent, and just screams summertime!
Marshmallows have always been to sweet for me, but during the summertime, and especially by the campfire I always make an exception.
What kind of spring form pan should I use
This recipe is for 9 inch spring form pan. I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake.
You will also need a large roasting pan – the one used to make turkey – for the water bath.
How to toast marshmallows
My only very important tip here is to not walk away from the oven while toasting your marshmallows. Everyone’s broilers cook differently, but in general, a broiler will toast these up FAST. They can go from white to black in seconds, so just watch them very closely. Once the marshmallows are toasted, let them cool.
Best Tips
- Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- Use aluminum foil. Wrap the outside of the springform pan tightly with aluminum foil before placing it in the water bath to prevent water from seeping in.
- Use high-quality semi-sweet chocolate for the ganache, and let it cool slightly before pouring over the cheesecake to prevent melting the top layer.
- Don’t overbake. The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
- Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.
S’mores Cheesecake
Equipment
- 9 inch springform pan
- Large roasting pan for water bath
Ingredients
Crust
- 2 cups graham cracker crumbs
- 5 tablespoon butter, melted
Cream Cheese Filling
- 32 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 8 oz marshmallow cream
- 2 teaspoon vanilla extract
- ½ cup heavy cream
- 4 eggs
Ganache
- 1 cup semi-sweet chocolate
- ½ cup heavy cream
Instructions
Make crust
- Preheat the oven to 325°F.
- Mix graham cracker crumbs with melted butter until well combined, in a bowl.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Make cream cheese filling
- Beat the cream cheese and granulated sugar until smooth, in a large mixing bowl.
- Add the marshmallow cream and vanilla extract, mixing until combined.
- Pour in the heavy cream and beat until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until combined.
- Pour the cheesecake batter over the prepared crust. Place the springform pan in a larger roasting pan and add about 1 inch of hot water to the outer pan to create a water bath.
- Bake for 60-70 minutes, or until the center is slightly set but still jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove from the oven, then refrigerate for at least 4 hours or overnight.
Make ganache
- Heat ½ cup heavy cream over medium heat until just simmering, in a small saucepan.
- Remove from heat and pour over the semi-sweet chocolate in a bowl.
- Stir together until smooth.
- Pour the ganache over the chilled cheesecake, spreading evenly.
- Refrigerate for another 30 minutes to set the ganache.
- Garnish with toasted marshmallows.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
How to make S’mores Cheesecake
Step 1: Make crust
Mix graham cracker crumbs with melted butter until well combined and press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes at 325 F, then set aside to cool.
Step 2: Make cheesecake batter
Beat the cream cheese and granulated sugar until smooth and add the marshmallow cream and vanilla extract, mixing until combined. Pour in the heavy cream and beat until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until combined.
Pour the cheesecake batter over the prepared crust.
Step 3: Bake the cheesecake
Place the springform pan in a larger roasting pan and add about 1 inch of hot water to the outer pan to create a water bath. Bake for 60-70 minutes, or until the center is slightly set but still jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 4: Refrigerate
Remove from the oven, then refrigerate for at least 4 hours or overnight.
Step 5: Make ganache
Heat heavy cream over medium heat until just simmering. Remove from heat and pour over the semi-sweet chocolate in a bowl. Stir together until smooth. Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for another 30 minutes to set the ganache. Garnish with toasted marshmallows if desired.
Do I have to use a water bath?
A water bath helps prevent cracks and ensures a creamy texture, but if you prefer not to use one, place a pan of hot water on the oven rack below the cheesecake.
What can I use instead of marshmallow cream?
You can melt 2 cups of mini marshmallows with 1 tablespoon of butter in the microwave for about 30 seconds, then stir until smooth.
How do I toast marshmallows for the topping?
Use a kitchen torch or place them under the broiler for 1-2 minutes, watching closely to prevent burning.
Storage instructions
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
I love the combination of dark chocolate and marshmallows!!
It’s a winning combination