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!
Table of Contents
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.
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
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).
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).
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.
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.
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.
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!
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.
More Cheesecake Recipes To Try
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S’Mores Cheesecake Recipe
- 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
- 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
- 10 oz hot fudge topping warmed
- 2 cups marshmallows
- 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.
- 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.
Hi!! I’m going to be making this for Thanksgiving this year!! I’m wondering if I can do steps 1-13, and then refrigerate overnight? Then the next day just before serving adding the chocolate fudge (or I may make a ganache, haven’t decided!) and broiling the marshmallows? Then serving immediately. Very excited to try! Can’t wait! Thank you!
Yes, you can make it all ahead and then add the chocolate and marshmallows before serving. I hope you enjoy it!
Krista Gray says
Came out amazing! We actually used our Green Mountain pellet smoker to bake it. It got the smokey flavor just like a s’mores while camping.
Oh, what a good idea, that sounds amazing! I am so glad you liked them, Krista! Thank you for stopping by!
Might wanna check out someone using your photos for their business…
Thank you so much, Rachel! Believe it or not, people do it all the time, I will look into it. Thanks again!
Hi! Loved this recipe, it was a huge hit at our Memorial Day gathering. Any tips on how to best cut it? The marshmallows on top made things a little difficult. Thanks!
Sorry for getting back to you see late, I had responded but for some reason it didn’t post. I would wipe the knife clean between slices but with the marshmallow it does make it a little difficult.
I’m hoping you get this question and are still responding since most of the questions were written back in 2015. I want to make this for an Eagle Scout Court of Honor, but I’m going to need 8 of them. My question is, would I be able to freeze them after the cheesecakes are done? Then thaw them and add the hot fudge and marsh mellows before serving? Nothing like scouting and s’mores!
As long and this site is living, I’m definitely responding 😀 (For faster response, feel free to send me a message on my blog’s FB page. That goes straight to my phone.)
Yes, you can definitely freeze them and do the topping once thawed. You will only be using a broiler to toast marshmallows so it will only take a few seconds. Warm up the fudge topping so it spreads easily.
I really hope that everyone enjoys the cheesecake!
Hi there, this cheesecake looks so awesome I want to make it tomorrow… I’m in the uk and I have read through the recipe and can substitute the Crackers for digestives… but the cream cheese amount is a little confusing is it 4 x 8oz?
Please and thank you xx
I’m sorry, in the US cream cheese comes in 8 oz packages. So the total of cream cheese is 32 oz, which is about 908 grams. I really hope it helps! I’ll add conversion to the recipe right now.
Hi ya… No worries I decided to go with the 4×8oz and the recipe worked great… The cheesecake was awesome!
But unfortunately I didn’t remember to take a photo damnit…
Thanks for a great recipe xx
I’m so happy it worked!!
Well…I guess you’ll have to make it again 😉 for the photo, of course!
lyuba hey i have a question for you when you turn on the broiler how high do you go to? and i love your recipe and it looks amazing
Thank you so much!
I have two setting on my broiler, “high” and “low.” I usually set my broiler to the low one and place the cheesecake about 5 inches away. I set it to low at sit and watch it, once it starts to brown, It goes fast from there. If I set it on high, it burns too fast 🙂 Marshmallows are very light and easily browned.
Alandrea Petty says
Hi there, I was so excited when I saw this cheesecake I decided to give it a go.
I followed your recipe to a tea but unfortunately my cheesecake ended up falling apart when I removed from the spring foam after letting it cool completely for an hour. It essentially didn’t set what so ever and almost still appeared watery/runny in the inside.
Do you have any ideas as to what I could’ve done wrong? Possibly over mixed or maybe water got into it? Should’ve cooled longer?
I want to try to make another one on my next day off but really don’t want to end up throwing another one out.
Let me know if there is anything you think I could’ve did differently.
Quick question before I run through some possibilities, did you take the cheesecake out of the spring form after an hour on the counter (still warm) or after it was refrigerated? If you tried taking out the cheesecake after just an hour on the counter it’s too soon. It had no chance to settle or cool. Definitely don’t take cheesecake out of the pan until after you’ve refrigerated it. Let me know and if it was after you refrigerated it, then we’ll run through other things that may have gone wrong 🙂
Crystal Strait says
I’m really confused. When I put it in the broiler — should the springform ring still be on it or should I remove it once I take it out of the fridge and put on the hot fudge and marshallows?
You will take it out of the spring form pan to add the fudge and marshmallows. Under the first picture in this post I have a video posted of me making this cheesecake that you might find helpful.
Emily B says
I’ve made this cheesecake 2-3x already, and currently have one baking in the oven. It’s my “special treat” dessert for birthdays, Holidays, etc.
Only change I make is I don’t add sugar to the graham cracker crumbs. I like them just as they are, with melted butter and vanilla. Other than that, I follow the recipe to a T and it comes out perfect every time! Thank you for the special recipe 🙂
I am SO happy to hear that, Emily! You made my day 🙂
Evgenia Kontari says
Hello from Athens Greece. I’d love to bake this cheesecake for Valentines! However, do you have a recipe for homemade hot fudge instead of store bought? Thank you!!
This cheesecake. No words…I just…WOW.
I’ve been wanting to make this for ages and made it for national cheesecake day and my mom said it’s the best thing I’ve ever made, and possibly her new favorite desert in the world. She said I could sell it in restuarants.
Absolutely Uhmazing. Seriously good job with this one!!! The oNLy thing I had a problem with was when I poured the batter in the marshmallows from the bottom rose to the top?? Otherwise, PERFECT!
I”m SO glad you like it, Natalia! Thank you!
I can recommend scooping the batter over the marshmallows and chocolate instead of pouring, that should keep the marshmallows on the bottom.
Thank you again 🙂
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