S’mores Cheesecake
A rich and creamy cheesecake that combines the classic flavors of s’mores, featuring a graham cracker crust, marshmallow filling, and a luscious chocolate ganache.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 14 full-sized sheets)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Marshmallow Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2/3 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
Ganache
- 1 cup milk chocolate chips or chopped milk chocolate
- 3/4 cup heavy cream
Additional Toppings
- as needed jumbo marshmallows for toasting
Instructions
Preparation
- Preheat your oven to 325°F (163°C). If desired, butter and line a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom of your pan to form a crust.
- Bake for 8–10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and mix well. Then mix in the sour cream, vanilla, and salt.
- Add the eggs one at a time, mixing gently each time.
- Finally, fold in the mini marshmallows and mini chocolate chips.
Assemble and Bake
- Pour the filling into the cooled crust.
- Bake for 60–70 minutes, until the center is set but slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
Making the Ganache
- Heat the heavy cream in a small saucepan until it's just simmering.
- Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes, then whisk until smooth.
- Pour the ganache over the chilled cheesecake and let it set briefly.
Finishing Touches
- Top with jumbo marshmallows and toast them with a kitchen torch, or place under the broiler until golden.
- Slice and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 to 5 days. For longer storage, wrap it well in plastic wrap and then foil for freezing. Ensure all ingredients are at room temperature for the best texture, and consider using a water bath during baking for creamier results.