Introduction
This indulgent Smores Cheesecake features a graham cracker crust, creamy marshmallow cheesecake filling, milk chocolate ganache, and toasted marshmallows, capturing the nostalgia of the classic campfire treat in a decadent dessert. Perfect for any special occasion or when you’re craving something sweet and nostalgic!
Detailed Ingredients with measures
For the Crust:
1 1/2 cups (213 grams) graham cracker crumbs (about 14 full-size sheets, finely crushed)
1/3 cup (66 grams) granulated sugar
6 tablespoons (85 grams) unsalted butter, melted
For the Marshmallow Cheesecake:
32 ounces (908 grams) cream cheese, room temperature
1 cup (198 grams) granulated sugar
2/3 cup (151 grams) sour cream, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
1 cup (43 grams) miniature marshmallows
1/2 cup (90 grams) miniature chocolate chips
For the Ganache:
1 cup (170 grams) chocolate chips or chopped milk chocolate
3/4 cup (170 grams) heavy cream
Additional jumbo marshmallows, for toasting
Prep Time
Preparation time for the Smores Cheesecake is approximately 1 hour.
Cook Time, Total Time, Yield
Cook time requires about 70 minutes for baking.
Total time for the entire process is around 7 hours and 40 minutes.
This recipe yields approximately 16 servings.
Instructions
1. Make the Crust:
Preheat your oven to 350°F (175°C). In a food processor, finely crush the graham crackers and then combine with the melted butter. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan, compacting it well. Bake for 10 minutes, then remove from the oven and reduce the oven temperature to 325°F (163°C).
2. Make the Cheesecake:
In a mixer, beat together the cream cheese and sugar for 2-3 minutes until smooth and creamy. Mix in the sour cream, vanilla extract, and salt until fully combined. In a separate bowl, whisk the eggs, then gradually add them to the cheesecake mixture, mixing gently to avoid overmixing. Gently fold in the miniature marshmallows and chocolate chips.
3. Prepare the Springform Pan:
Wrap the springform pan in 3 layers of aluminum foil or place it inside a 10-inch cake pan for added protection from water. Pour the cheesecake batter into the prepared graham cracker crust.
4. Bake the Cheesecake:
Place the pan in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for about 70 minutes until the edges are set but the center—a 3- to 4-inch circle—still jiggles slightly. Turn off the oven and leave the door slightly open for 30 minutes to cool the cheesecake inside. Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or ideally, overnight.
5. Make the Ganache:
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on 50% power in 1-minute intervals, stirring between each until smooth. Allow the ganache to cool slightly, then pour it over the chilled cheesecake. Spread it evenly with an offset spatula, reserving a small portion for drizzling.
6. Toast the Marshmallows:
Arrange jumbo marshmallows on top of the cheesecake, leaving an inch or two around the edges. Using a kitchen torch or oven broiler, toast the marshmallows until golden brown. Drizzle the reserved ganache over the toasted marshmallows. Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to fully set.
Serving
Once the cheesecake has set, slice it with a sharp, non-serrated knife and enjoy your rich, gooey, and irresistible Smores Cheesecake! This dessert is sure to bring the nostalgia of s’mores in every creamy bite!
Detailed Directions and Instructions
1. Make the Crust
Preheat Oven: Preheat your oven to 350F (175C).
Crush Graham Crackers: Using a food processor, finely crush 14 full-size graham cracker sheets, then combine them with 6 tablespoons (85 grams) of melted unsalted butter.
Press Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, ensuring it’s compact.
Bake Crust: Bake in the preheated oven for 10 minutes, then remove from the oven. Lower the oven temperature to 325F (163C).
2. Make the Cheesecake
Cream the Mixture: In a stand mixer, beat 32 ounces (908 grams) of room temperature cream cheese and 1 cup (198 grams) of granulated sugar for 2-3 minutes until the mixture is smooth and creamy.
Add Sour Cream & Vanilla: Mix in 2/3 cup (151 grams) of room temperature sour cream, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt until fully combined.
Incorporate Eggs: In a separate bowl, whisk together 4 large room temperature eggs, then gradually add them to the cheesecake mixture, mixing gently to avoid overmixing.
Fold in Marshmallows & Chocolate Chips: Carefully fold in 1 cup (43 grams) of miniature marshmallows and 1/2 cup (90 grams) of miniature chocolate chips.
3. Prepare the Springform Pan
Wrap Pan: Wrap the springform pan in 3 layers of aluminum foil or place it inside a 10-inch cake pan to protect it from water.
Pour Batter: Pour the cheesecake batter evenly into the prepared graham cracker crust.
4. Bake the Cheesecake
Water Bath: Place the springform pan into a larger baking dish and add hot water to the larger dish until it comes halfway up the sides of the springform pan.
Bake: Bake at 325F (163C) for about 70 minutes, until the edges are set and the center has a 3- to 4-inch circle that is still slightly jiggly.
Cool in Oven: Turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 30 minutes.
Room Temperature Cooling: After 30 minutes, remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or ideally, overnight.
5. Make the Ganache
Melt Chocolate & Cream: In a microwave-safe bowl, combine 1 cup (170 grams) of chocolate chips or chopped milk chocolate with 3/4 cup (170 grams) of heavy cream. Microwave on 50% power in 1-minute intervals, stirring between each, until smooth.
Cool & Pour: Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Use an offset spatula to spread it evenly. Reserve a small portion of the ganache for drizzling later.
6. Toast the Marshmallows
Add Marshmallows: Arrange additional jumbo marshmallows on top of the cheesecake, leaving about an inch or two around the edges.
Toast: Using a kitchen torch or the oven broiler, toast the marshmallows until they are golden brown.
Drizzle Ganache: Drizzle the reserved ganache over the toasted marshmallows.
Final Chill: Refrigerate the cheesecake for an additional 30 minutes to let the ganache fully set.
Serving
Once the cheesecake has set, slice it with a sharp, non-serrated knife and enjoy your rich, gooey, and irresistible Smores Cheesecake!
Notes
Special Equipment
A 9-inch springform pan is essential for easy removal of the cheesecake.
Ensure Room Temperature Ingredients
Make sure that the cream cheese, sour cream, and eggs are at room temperature for a smoother batter.
Variations
For a richer chocolate flavor, consider using dark chocolate for the ganache.
Storage
Store leftover cheesecake in the refrigerator for up to 5 days, covered to retain freshness.
