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Home » Dessert » S’mores Cheesecake

S’mores Cheesecake

Created: March 29, 2015 Updated: August 15, 2023 by Lyuba Brooke 136 Comments *This post may contain affiliate links. Read More...

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This incredible S’mores Cheesecake recipe features a buttery graham cracker crust, decadent homemade cheesecake and the best marshmallow and fudge topping! There are even mini marshmallows and chocolate morsels layered right onto the crust to really seal the deal on that classic s’mores flavor.

If you’re craving more gooey s’mores goodness, you need to try my Layered Double Chocolate S’mores Cookie Bars and S’mores Skillet Cookie!

a whole smores cheesecake with chocolate dripping off the sides and marshmallows.

Table of Contents

  • Ingredient Notes
  • How to Make S’mores Cheesecake
  • Recipe FAQs
  • How to Store S’mores Cheesecake
  • How to Freeze S’mores Cheesecake
  • More Cheesecake Recipes To Try
  • S’Mores Cheesecake Recipe

I’ve found heaven on earth – and it’s this cheesecake recipe! I’m a huge fan of s’mores flavored anything, especially during the summertime when I want to feel all of the bonfire feelings. With a recipe like this, I can get my s’mores fix without having to sit by a campfire! For those of us who live in the south, we know how treacherous those hot summer nights can be.

The crust of this cheesecake is your average buttery graham cracker crust, but it’s enhanced with flavors of sweet marshmallows and chocolate morsels to really solidify that s’mores flavor. It’s layered with my signature cheesecake recipe (that honestly can’t be bested) topped with hot fudge sauce and gooey marshmallows. Are you drooling yet?

While this homemade cheesecake may be a real show-stopper, fear not! It’s a whole lot easier to make than you may think it is and always impresses at parties of all kinds. Since I consider myself something of a cheesecake expert, I’ve also included plenty of little tips and tricks to help make this process wonderfully simple for you.

Ingredient Notes

labeled ingredients to make smores cheesecake on a wooden board.

Vanilla Extract – I always recommend using pure vanilla extract. It lends a much better flavor than imitation.

Graham Cracker Crumbs – If you can’t find graham cracker crumbs at the store, you can get regular graham crackers and pulse them in a food processor until they blend into crumbs.

Heavy Cream – While it’s best to use heavy whipping cream, you can use half and half but do not go any less fat than that. Note that half and half is thinner than heavy whipping cream so use about a tablespoon less.

Cream Cheese – Don’t try to make the cheesecake “lighter” by using low fat cream cheese. It will change the texture. Use full fat, original cream cheese and make sure to take it out of the refrigerator 30-45 minutes before using it.

Hot Fudge Topping – If you’re a fan of the way the hot fudge compliments this cheesecake, be sure to make my Oreo Mint Chocolate Chip Cheesecake! It’s got a very similar vibe.

See recipe card for complete information on ingredients and quantities.

How to Make S’mores Cheesecake

collage of four images to make crust and chocolate and marshmallow layers and adding cheesecake batter.

Prepare – Preheat the oven to 325°F and grease a 9 inch spring form pan. You’ll also need a large roasting pan to create the water bath.

Make the crust – Combine the graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix well and evenly spread the crumb mixture in the bottom of the spring form pan, pressing it over the bottom and half way up the sides (1).

Create the base s’mores layer – Spread mini chocolate morsels and marshmallows over the crust (2).

Make the cheesecake mixture – In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and fluffy. Scrape the sides and bottom of the bowl and beat for another minute. Mix in the cornstarch and sugar until combined. Beat in the eggs until incorporated. Mix in the sour cream, vanilla, and heavy cream until also incorporated.

Pour the batter – Carefully pour the cheesecake batter into the springform pan (3, 4).

collage of two images of adding water to the roasting pan and cheesecake pan in water bath.

Create the water bath – Place the roasting pan into the oven. Place the cheesecake spring form pan inside of the roasting pan. Carefully add water to the roasting pan, going about halfway up the side of the spring form (5).

Bake and rest – Bake for 90-95 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake rest for 10 minutes before you take it out of the oven (6).

collage of four images of baked cheesecake and topping with chocolate and marshmallows.

Let it rest again – Let the cheesecake rest for 10 minutes on the counter. Then, gently run a butter knife between the sides of the cheesecakes and the springform to carefully separate it.

Chill – Cool cheesecake for an hour in the refrigerator.

Add the toppings – Turn on the broiler in the oven. Evenly spread the warmed hot fudge sauce across the top of the cheesecake (8). Sprinkle marshmallows on top of the fudge (9).

Toast the marshmallows – Place the cheesecake back in the center of the oven under the broiler. Let the marshmallows toast for just 30-35 seconds. Remove the cheesecake from the oven once marshmallows are lightly browned (10).

Chill again – To cool the cheesecake completely, cover it loosely with foil and refrigerate for a minimum of 4 hours.

smores cheesecake baked and topped with chocolate topping and toasted marshmallows.

Recipe FAQs

Should I bake a cheesecake in a water bath?

YES! The reason for baking a cheesecake in a water bath is to keep direct heat away from the baking dish.

Cheesecakes are heavy on both cream and eggs. If not baked evenly and slowly but exposed to direct heat, it would not be baked uniformly. The outside will be overdone and inside will still be gooey. Creating a water bath ensures even baking throughout the whole dish by keeping layer of protection between the baking dish and oven heat. 

Without the water bath, cheesecake will be sagging in the middle, is likely to crack, and most importantly, it would be over-cooked on the outside and under-cooked on the inside. 

Is s’mores cheesecake gluten-free?

It’s not gluten-free, but it can be made that way with one simple swap!

The only part of this cheesecake that contains gluten is the graham cracker crust. Use gluten–free graham crackers and pulse them into crumbs to create a gluten-free crust. Everything else listed here should already be naturally gluten-free, but always check your labels just in case.

How do I take s’mores cheesecake out of the spring form pan?

Before baking: Separate the springform side and bottom part. Then, take the bottom part of the pan and lay it down on a sheet of parchment paper. Use a pencil to trace around the bottom of the pan. Keep in mind that the circle will need to be just a little bigger than the bottom of the pan.

Cut out the circle you traced. Put the spring form back together. Spray the springform with cooking spray and fit the parchment paper circle on the bottom.

After baking: When you are ready to take the cheesecake out, make sure to use large, hard spatula. Have the serving dish or the cardboard cake circle ready.

Carefully slide the spatula in between the parchment paper and the bottom of the springform pan. Gently pull the cheesecake off of the springform and right onto the serving dish. Keep them side by side, and make sure you don’t tilt the cheesecake pan!

cut out slice of smores cheesecake next to a while cheesecake on wooden board.

How to Store S’mores Cheesecake

Make sure to store the cheesecake in the refrigerator and keep it covered tightly with plastic wrap. Properly stored, s’mores cheesecake will stay fresh for up to 5 days.

I recommend simply storing it in the same pan it was baked in.

How to Freeze S’mores Cheesecake

If you plan on freezing s’mores cheesecake, you must do so without the toppings.

Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the spring form pan to separate the cheesecake from the pan. Place the pan with cheesecake in the freezer and freeze for about an hour.

Carefully take off the side portion of the spring form. At this point, you can either keep the bottom of the spring form with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil. 

Wrap the cheesecake and the bottom of the pan with plastic wrap in 2-3 layers. Then, wrap the whole thing with aluminum foil. As an added protection from air, you can place the whole things in a large, zip-lock freezer bag, but that’s not necessary. 

Make sure to date and label before placing cheesecake back in the freezer. This cheesecake will stay fresh in the freezer for 2-3 months. 

To thaw frozen cheesecake, make sure to do so slowly. Place cheesecake from freezer into the refrigerator and let it thaw overnight.

slice of smores cheesecake on a pie serving spatula and cheesecake behind.

More Cheesecake Recipes To Try

Vanilla Bean Cheesecake

Ricotta Cheesecake

New York Cheesecake

Strawberry Cheesecake

PIN THIS RECIPE FOR LATER

If you’ve made this recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well. Don’t forget to subscribe to my newsletter!

Smores cheesecake on a wooden table with 1 slice on a cake cutter in front of rest of cake

S’Mores Cheesecake Recipe

Smooth cheesecake made with a layer of chocolate and marshmallows on the bottom and topped with hot fudge sauce and toasted marshmallows.
4.11 from 68 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings: 12
Calories: 715kcal
Author: Lyuba Brooke

Ingredients

Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • ¾ cup mini chocolate morsels
  • 1 cup marshmallows

Cheesecake:

  • 32 oz cream cheese softened
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract

Topping:

  • 10 oz hot fudge topping warmed
  • 2 cups marshmallows
US Customary – Metric

Instructions

  • Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  • Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  • Spread mini chocolate morsels and marshmallows over the bottom, evenly.
  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs until well incorporated.
  • Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  • Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  • Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
  • Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour.
  • Turn on the broiler in the oven.
  • Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
  • Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
  • Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

Video

Notes

  • Water Bath: remember, DO use the water bath technique, it does strongly affect the texture of the cheesecake for the better.
  • How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.
  • Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator. 

Nutrition

Calories: 715kcal | Carbohydrates: 72g | Protein: 8g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 485mg | Potassium: 236mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1505IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1.4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

394.4K shares

Filed Under: Cheesecake, Dessert

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Emmi says

    July 26, 2023 at 9:29 pm

    5 stars
    Reading the blog and the title;
    I was so so so soooooooo hoping that the cheesecake would become a component of the S’mores tastes. But alas it is just a traditional cheesecake. Graham crust and fudge on top and a sprinkled mini marshmallows on top sounds cute but it doesn’t really make me want it because of the S’mores title.
    This gives me ideas on how to try this tho.
    Thanks 🙏

    Reply
  2. Emily says

    June 21, 2023 at 5:40 pm

    Does the crust not require being baked first? I’ve never made cheesecake without having to bake the crust first and then add the cheesecake part?

    Reply
  3. Ann says

    June 19, 2023 at 2:22 am

    When doing the water bath, are you using hot/boiling water? Or room temp? Also , can I use torch instead of broiling the mallows? Thanks

    Reply
    • LyubaB says

      June 21, 2023 at 10:12 am

      You use room temp water and of you know what your doing with one then sure.

      Reply
  4. Kelly kemp says

    January 16, 2022 at 1:52 pm

    5 stars
    Hands down best cheesecake !

    Reply
    • LyubaB says

      January 18, 2022 at 7:01 pm

      Wow! Thanks, Kelly! So glad you liked it!

      Reply
  5. Paige says

    December 24, 2021 at 3:29 am

    5 stars
    I first made this cheesecake in 2016 for thanksgiving & my grandmother loved it so much I’ve had to make it for every holiday since. She passed a few years ago, but this is a staple for our family gatherings. Thank you for this recipe & the memories it has created.

    Reply
    • LyubaB says

      December 28, 2021 at 11:57 pm

      Thanks, Paige. I am so glad you liked the cheesecake but I am so sorry to hear about your grandmother.

      Reply
  6. Margaret says

    January 15, 2021 at 2:49 pm

    I hope you’re still responding! I’m making this tomorrow. I’ve never made a cheesecake without baking the graham cracker crust first. If you don’t mind me asking, what I’d the reason for this?

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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