S'mores Cheesecake
Decadent S'mores Cheesecake with graham cracker crust, creamy chocolate-marshmallow filling, and toasted marshmallow topping. Perfect campfire-inspired dessert.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Kitchen torch or broiler
- Measuring cups and spoons
Ingredients
- 2 1/2 cups graham cracker crumbs about 18 full sheets, reserve 1/8 cup for topping
- 1/4 cup granulated sugar for crust
- 1/2 cup unsalted butter melted
- 24 oz cream cheese softened and at room temperature
- 3/4 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 cups mini marshmallows divided (1 cup for filling, 1 cup for topping)
- 6 oz dark chocolate 60% cacao chopped, divided (4 oz for filling, 2 oz for topping)
- 1/2 cup heavy cream for ganache
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom and halfway up sides of 9-inch springform pan. Bake 10 minutes, cool completely.
- Beat cream cheese on medium speed until smooth, 2-3 minutes. Add 3/4 cup sugar and vanilla, mix until incorporated.
- Add eggs one at a time on low speed, mixing just until combined. Fold in 4 oz chopped chocolate and 1 cup mini marshmallows.
- Pour filling over cooled crust. Bake at 325°F for 55-65 minutes until edges set and center jiggles slightly. Turn off oven, crack door, cool 1 hour inside.
- Heat heavy cream until simmering. Pour over remaining 2 oz chocolate, let sit 2 minutes, stir until smooth ganache forms.
- Refrigerate cheesecake at least 4 hours or overnight. Spread ganache over top, arrange remaining 1 cup marshmallows, toast with kitchen torch until golden.
Notes
- Room temperature ingredients prevent lumps in filling
- Don't overmix after adding eggs to avoid cracking
- Toast marshmallows just before serving for best texture
- Chill knife in hot water between slices for clean cuts