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This Decadent S’mores Cheesecake is a luscious dessert combining a crunchy graham cracker crust, a creamy marshmallow-studded cheesecake filling, a rich chocolate ganache, and a toasted marshmallow topping. Perfect for s’mores lovers looking for a sophisticated twist on the classic campfire treat, this recipe bakes a velvety cheesecake filled with mini marshmallows and chocolate chips, topped with a silky ganache and beautifully caramelized marshmallows for an irresistible finish.

Ingredients

Crust:

  • 1 1/2 cups (213 grams) finely crushed graham cracker crumbs (about 14 full-sized sheets)
  • 1/3 cup (66 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

Marshmallow Cheesecake Filling:

  • 32 ounces (908 grams) cream cheese, softened to room temperature
  • 1 cup (198 grams) granulated sugar
  • 2/3 cup (151 grams) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup (43 grams) mini marshmallows
  • 1/2 cup (90 grams) mini chocolate chips

Ganache:

  • 1 cup (170 grams) chocolate chips or chopped milk chocolate
  • 3/4 cup (170 grams) heavy cream

Topping:

  • Additional jumbo marshmallows for toasting

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated and moist. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden and fragrant. Set aside to cool.
  2. Make the Cheesecake Filling: Beat softened cream cheese with an electric mixer starting on low then medium speed until smooth and creamy. Gradually add sugar and mix until incorporated. Add sour cream, vanilla extract, and salt; beat until smooth. Add eggs one at a time on low speed, mixing gently after each to avoid overmixing. Fold in mini marshmallows and mini chocolate chips gently.
  3. Bake the Cheesecake: Pour filling over cooled crust and spread evenly. Bake in preheated oven for 60-70 minutes until center is set but slightly jiggly. Remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to chill thoroughly.
  4. Prepare the Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer, not boiling. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy. Cool slightly before pouring over chilled cheesecake and allow to firm up.
  5. Top with Toasted Marshmallows: Arrange jumbo marshmallows over the set ganache, spacing them for expansion. Using a kitchen torch, carefully toast until golden brown. Alternatively, broil in the oven for 1-2 minutes watching closely to avoid burning. Serve immediately once toasted.

Notes

  • Use room temperature ingredients for a smoother cheesecake batter and to prevent lumps.
  • Be careful not to overmix the eggs, as this can cause cracking during baking.
  • Allow the cheesecake to cool fully before refrigerating to avoid condensation.
  • For best results, chill the cheesecake overnight to enhance flavor and texture.
  • If you do not have a kitchen torch, use your oven broiler to toast the marshmallows carefully.
  • A springform pan is recommended for easy removal of cheesecake.

Find it online: https://forkvista.com/decadent-smores-cheesecake-recipe/