S’mores Cheesecake

S’mores cheesecake is the ultimate combination of two beloved desserts: the classic campfire treat and the rich, creamy indulgence of cheesecake. This recipe involves a buttery graham cracker crust, a sweet and creamy toasted marshmallow cheesecake filling, and a decadent chocolate ganache topping. I’m going to walk you through this entire recipe and provide as many tips and tricks as I can throughout.

How To Make A S’mores Cheesecake

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted

Marshmallow Cheesecake

• 10 oz mini marshmallows
• 48 oz cream cheese (room temperature)
• 1 cup sugar
• 1/4 teaspoon salt
• 4 eggs (room temperature)
• 2 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream (room temperature)
• 1/2 cup sour cream (room temperature)
• 2 1/2 tablespoons cornstarch

Chocolate Ganache

• 4 oz semi-sweet chocolate bar
• 1/2 cup heavy cream

Directions

Preheat and Prepare

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with non-stick spray and set aside.

Making the Graham Cracker Crust

1. In a small bowl, combine the graham cracker crumbs and sugar.
2. Add the melted butter and mix until well combined.
3. Pour the mixture into the prepared pan and use the bottom of a measuring cup to pack it down tightly.
4. Wrap the bottom and sides of the pan in aluminum foil to prevent water from seeping in during the water bath process.

Preparing the Marshmallow Cheesecake Filling

1. Spread the mini marshmallows evenly on a 9×13-inch pan and broil on low until browned and crisp. Watch carefully to avoid burning. Set aside.
2. In a large bowl, whisk the cream cheese until smooth and free of lumps.
3. Add the sugar and salt, mixing on low speed until combined.
4. Add the eggs one at a time, mixing just until combined. Add the vanilla with the last egg.
5. Mix in the heavy cream and sour cream until smooth.
6. Fold in the toasted marshmallows. Use a spatula to ensure they are evenly distributed.
7. Fold in the cornstarch until fully combined.

Baking the Cheesecake

1. Pour the batter into the prepared graham cracker crust.
2. Place the springform pan into a large pan filled with 1-2 inches of water (the water bath).
3. Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes.
5. Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.

Making the Chocolate Ganache

1. Chop the chocolate bar and place it in a small bowl.
2. Microwave the heavy cream until it begins to bubble.
3. Pour the hot cream over the chocolate and let sit for one minute.
4. Whisk until smooth and creamy.

Assembling the S’mores Cheesecake

1. Pour the ganache over the chilled cheesecake, smoothing it out with the back of a spoon.
2. Decorate with graham cracker crumbs and mini marshmallows. Use a culinary torch to toast the marshmallows.

How To Tell When Cheesecake Is Done Baking

Baking a cheesecake to perfection can be tricky. Here are some tips to ensure your cheesecake is done:

• Edges Set, Center Slightly Jiggly: The edges should be set and the center should still have a slight jiggle. This means it’s done and will set completely as it cools.
• Internal Temperature: If you have a kitchen thermometer, the center of the cheesecake should be around 150 degrees F.
• Knife Test: Insert a knife into the center; if it comes out mostly clean, your cheesecake is ready.

What Is A Cheesecake Water Bath

A water bath, or bain-marie, is a method used to bake cheesecakes gently and evenly. This technique helps prevent cracks on the surface of the cheesecake.

Steps for a Water Bath

1. Wrap the springform pan in aluminum foil to prevent water from seeping in.
2. Place the springform pan into a larger pan.
3. Fill the larger pan with 1-2 inches of hot water.
4. Bake as directed.

What Does Cornstarch Do In Baking

Cornstarch is a common ingredient in cheesecake recipes, and it serves several important functions:

• Stabilizes the Batter: Cornstarch helps to stabilize the cheesecake batter, ensuring a smooth and creamy texture.
• Prevents Cracking: It helps to prevent cracks by absorbing some of the moisture and allowing the cheesecake to set more evenly.
• Adds Structure: Cornstarch provides structure to the cheesecake, making it easier to slice and serve.

How To Store Cheesecake

Short-Term Storage

• Refrigerator: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.

Long-Term Storage

• Freezing: To freeze, wrap the cheesecake (without toppings) tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 2 months.
• Thawing: To thaw, place the cheesecake in the refrigerator overnight. Do not thaw at room temperature to avoid condensation and sogginess.

S’mores Cheesecake

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

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Servings

10

servings

Prep time

30

minutes

Cooking time

55

minutes

Cook Mode

Keep the screen of your device on.

Graham Cracker Crust

• 2 cups graham cracker crumbs

• 3 Tbsp. sugar

• 6 Tbsp. unsalted butter, melted

• Marshmallow Cheesecake

• 10 oz mini marshmallows

• 4 8 oz packages cream cheese, room temperature

• 1 cup sugar

• 1/4 tsp. salt

• 4 eggs, room temperature

• 2 1/2 tsp. vanilla extract

• 1/4 cup heavy cream, room temperature

• 1/2 cup sour cream, room temperature

• 2 1/2 Tbsp. cornstarch

• Chocolate Ganache

• 4 oz semi-sweet chocolate bar

• 1/2 cup heavy cream

Graham Cracker Crust

• Preheat the oven to 350 degrees F. and lightly grease a 9″ springform pan with non-stick spray. Set aside.
• In a small bowl, combine the graham cracker crumbs and sugar. Stir to combine. Add in the melted butter and mix until evenly mixed.
• Pour the graham cracker crust into the prepared pan then use the bottom of a measuring cup to pack it down tightly into the bottom of the pan. Wrap the bottom and sides of the pan in tinfoil so that later on the water from our water bath cannot seep into our pan. Set aside.
• Marshmallow Cheesecake
• Place the mini marshmallows onto a 9″ x 13″ pan. Spread them out evenly so they’re all flat on the pan. Place these in the oven on low broil while keeping an eye on them the entire time until they are browned and crisp. This happens fast so be sure to watch them so they don’t burn! Set aside.
• In a large bowl, whisk all of the cream cheese together until it is nice and smooth and there are no lumps. Use a silicone spatula to scrape down the sides of the bowl.
• Add the sugar and salt to the cream cheese and continue to mix on low speed to combine.
• Add in the eggs one at a time mixing slowly just until combined between each addition. Add the vanilla in with the last addition of the egg. Remember to scrape down the sides of the bowl as you go.
• Mix in the heavy cream and sour cream until evenly combined then use a silicone spatula to scrape the toasted marshmallows into the cheesecake mixture. THe marshmallows may start to ride of the arms of your mixer. Simply use your silicone spatula to scrape them back down into the bowl as you mix.
• Lastly, use the silicone spatula to fold in the corn starch. Once everything is fully combined, pour the batter into the prepared pan with our graham cracker crust.
• Place the springform pan into a large pan filled with 1-2 inches of water to create our water bath. Bakle for 55-60 minutes or until the cheesecake’s edges are set and don’t jiggle a ton when tapped. The center will still be slightly jiggly. Thre top of the cheesecake will have toasted parts where the toasted marshmallows come through – this is okay.
• Once the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door cracked open for 30 minutes. Then transfer the cheesecake to the fridge to chill for at least 4 hours or overnight.
• Chocolate Ganache/ Assembling Our S’mores Cheesecake
• Once the cheesecake has chilled completely we can make the ganache and decorate.
• To make the ganache, chop the chocolate bar and place into a small bowl. Set aside.
• Microwave the heavy cream for 1 minute at a time until it begins to bubble. Pour the hot heavy cream over the chopped chocolate and let sit for one minute. Whisk the heavy cream and chocolate together until smooth.
• Pour the ganache over the cheesecake and use the back of a spoon to smooth it out. To decorate I sprinkled graham cracker crumbs around the edge of the cake then placed mini marshmallows around half of the cake and used a culinary torch to toast them.
• Enjoy!

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