Amazing S’Mores Cheesecake. Smooth cheesecake made with a layer of chocolate and marshmallows on the bottom and topped with hot fudge sauce and toasted marshmallows.
S’MORES CHEESECAKE
It’s been entirely too long since I’ve posted a new cheesecake recipe. I feel like you needed a new one.
(Yes, yes, I know I posted Vanilla Lemon Cheesecake Bars this week, this we will just say that it doesn’t count.)
So my mom and my sister were in town last week for a dance competition. My sister is a dancer and I love it when her competitions are in town because that means I can go see them and see her dance.
When I told mom that I was coming by to watch, she said that baby girl asked for some cheesecake. Well, of course I said “yes!” Then, get this, mom tells me that she asked for a cheesecake from The Cheesecake Factory. Um…I’m totally offended at that point.
The first night I went to watch her compete, I went backstage to congratulate her and ask what’s with the “store-bought-cheesecake-request?” Of course she gives me the whole “I didn’t want to bother you,” and “I didn’t want you to go out of your way to make a cheesecake.” It’s like she doesn’t know me at all! Asking me to buy a cheesecake is like a slap in a face and since when do I ever turn down making a cheesecake? I get to play with a new cheesecake recipe and I get a slice. What’s the bother?!
So naturally, I had to come up with a cheesecake that would knock her on her little butt.
I think I’ve succeeded!
S'Mores Cheesecake Recipe
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
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
Nutrition
Check out these great recipes from other bloggers:
Red Velvet Cheesecake from Recipe Girl
Sugar Cookie Cheesecake from Cookies and Cups
Carrot Cake Cheesecake from Cooking Classy
Cinnamon Roll Cheesecake from Life Love and Sugar
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Some More Recipes From Me:
White Chocolate Raspberry Cheesecake
Jinan says
Hi LOVE your recipe! would love to attempt it but was wondering if you could give me the measurements in Metric Units please =) I really want to make this for my family!
lyuba says
Hi there!
Thank you. I really do hope you will try it. You can actually pop each measurement in google search and it will give you the answer right away. 🙂 I love that feature. Just type in something like “1 cup in grams” and it will show you.
(You can also try this site: http://dish.allrecipes.com/cup-to-gram-conversions/ )
I hope it all works out!
Gabby says
How long do you think i should bake if i plan on making cheesecake bites with this recipe? Any ideas on the usual bake time for cheesecake bites?
Lyuba says
If you are doing a 9×13 pan you will have less time. Start with 45-55 minutes. You can always check the firmness of the cheesecake by touching it in the middle.
Eden Passante says
Now that’s a cheesecake! Looks unbelievable!
Lyuba says
Thank you so much, Eden!
Elva Roberts says
Every time I think I have seen the best cheesecake ever, I have to swallow my words and admit that this one is the best and probably the most delicious cheesecake ever made to stick to one’s hips. Life is short and this cake is delicious. What else can i say?
Serena says
This looks fabulous!
Megan @ MegUnprocessed.com says
This cheesecake is gorgeous!!! Stunning shots!
Tina Marie says
This is absolutely beautiful. I think I’ll try it! Printed out the recipe to try next week. I’ll have to switch the crust out and use one that’s gluten-free (I use crushed pecans instead), I’ve never had to bake them this way, but going to give it a whirl. Do you think greek yogurt will work as well as sour cream?
Giselle says
Hi!
I’m normally a sucker for Cheesecakes, but Cheesecakes + S more’s ? DEFINITELY YUM!!! Can’t wait to try making one myself this weekend!
Bese Wishes!
Coni says
i am going winter camping and i am bringing the dessert.(Nothing like a grown up s’mores) I made two, one to leave home for the family and 1 to take. they look amazing. Can’t wait to share this with everyone.
Thank for the recipe
lyuba says
Oh, I”m so glad you liked it! I hope everyone else did to 🙂
Thank you so much, Coni!
David says
I made this for Thanksgiving and it turned out great. I wanted to make it for a tailgate this weekend, but I was thinking that making bites may be easier for a tailgate format. Do you have a suggestion on backing time and for using this method?
Any suggestions would be great!
Thanks
Dave
lyuba says
Hey David!
I’m not sure about the bites but you can make bars with it. You can use this recipe as a reference on how to turn these into bars: https://www.willcookforsmiles.com/2015/07/cinnamon-swirl-caramel-cheesecake-bars.html
Of course, you won’t need the water bath when making the bars and just bake for 45-50 minutes, since this recipe will be a little thicken than the cinnamon swirl bars.
You can cut cold bars into small squares and that would be easy to hold.
Hope it works out!!
David says
Thank you so much, these were a huge hit! The people that had both the cake and the bars said that they liked the bars more than the cake. This could be a product of me getting more experience. This was my first and second time ever making a cheesecake! Thank you so much for your help with this!
lyuba says
Awesome!! I’m so happy you’re getting the hand of this. It’ll be nothing to you soon. I’m glad everyone liked it!
Analise says
Hey Lyuba, this cake looks WONDERFUL and I really want to try to make it however, I live in Jamaica and don’t really have access to hot fudge topping. Could I make a ganache for the topping instead?
Brittany says
I made this last night and did double layers of foil around the springform pan and somehow water STILL got in 🙁 I’m hoping it doesn’t effect the taste too much. It’s for Sunday so I let it cool and put it in the refrigerator. I’ll do marshmallows and fudge then.
lyuba says
I’m sorry that happened 🙁 I honestly don’t know how, may be too much water?
But you can also bake it without the water bath and cut bake time to 70-75 minutes.
I really hope it turned out well!