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Decadent s'mores cheesecake with toasted marshmallow topping and graham cracker crust.

S'mores Cheesecake

Avatar photoAmelia Chen-Morrison
Indulge in the ultimate dessert mashup with this S'mores Cheesecake! It features a graham cracker crust, creamy cheesecake filling, rich chocolate layer, and toasted marshmallows for a truly decadent and unforgettable treat. Perfect for any occasion, this cheesecake will be the star of the show.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 600 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls (medium and large)
  • Electric mixer
  • Measuring cups and spoons
  • Microwave-safe bowl
  • Rubber spatula
  • Kitchen torch (or broiler)
  • Aluminum foil (optional, for water bath)
  • Roasting pan (optional, for water bath)
  • Plastic Wrap

Ingredients
  

  • 1 ½ cups graham cracker crumbs about 12 full graham crackers
  • ¼ cup 50g
  • 1 ½ cups 300g
  • 4 large eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ cup heavy cream
  • 2 tablespoons heavy cream
  • 2 cups mini marshmallows

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
  • In a large bowl, beat softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy (3-4 minutes).
  • Add the eggs one at a time, beating well after each addition. Do not overmix.
  • Stir in the sour cream, vanilla extract, and heavy cream. Mix until just combined.
  • Pour the cheesecake filling over the cooled graham cracker crust.
  • Gently tap the springform pan on the counter a few times to release any air bubbles.
  • Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  • Remove from the oven and let cool completely at room temperature.
  • Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  • In a microwave-safe bowl, combine the chocolate chips and heavy cream.
  • Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
  • Let the chocolate cool slightly.
  • Remove the cheesecake from the refrigerator and release it from the springform pan.
  • Pour the melted chocolate over the top of the cheesecake, spreading it evenly.
  • Sprinkle the mini marshmallows over the chocolate layer.
  • Using a kitchen torch, carefully toast the marshmallows until they are golden brown and slightly charred. If you don't have a kitchen torch, you can broil the cheesecake in the oven for a few seconds, but watch it very closely to prevent burning!
  • Let the chocolate and marshmallows set slightly before slicing and serving.

Notes

For best results, use room temperature ingredients. To prevent cracking, avoid overmixing the batter and cool the cheesecake gradually. You can bake the cheesecake in a water bath for an even creamier texture. Store leftover cheesecake in the refrigerator for up to 3 days. Freeze for up to 2 months, wrapping tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before adding the chocolate layer and marshmallow topping.