S’mores Cheesecake
The ultimate summer dessert! An awesome graham cracker crust, chocolate fudge layer, and marshmallow cheesecake, all topped with toasted marshmallows.
Labor Day is on Monday, which is always the sort of official/unofficial end of summer, ushering in of the new school year, and hopefully when cooler weather prevails. It’s also an awesome weekend for epic cookouts as a way to say goodbye to summer. I can’t think of a better way to pay homage to the summer months than with a show-stopping dessert like this s’mores cheesecake.
S’mores always screams summer to me, with memories of bon fires in the backyard behind the pool, skewering marshmallows on tree branches and torching them until they were charred and little marshmallow fires had to be huffed and puffed out. Given my love of s’mores and my immense love of all things cheesecake, it’s no surprise that this little number absolutely made my summer.
It starts out with a graham cracker crust that I could honestly eat on its own with a spoon. What is it about graham cracker crumbs, sugar and butter?! SO GOOD.
That’s topped off with a chocolate fudge layer that stays nice and soft, and then the holy grail – a marshmallow cheesecake batter! Once it’s almost done baking, marshmallows are sprinkled on top and the cheesecake is put back into the oven until they’re puffed and golden brown.
A s’mores dessert for the ages!
So, if you’re looking for something utterly ah-mazing to take to a party this weekend or just to make and enjoy at home as summer winds down, this s’mores cheesecake will make you a hero.
I wish I had frozen a few pieces so I could enjoy them during the fall!
Four years ago: Apple Pie Ice Cream
Six years ago: Cowboy Cookies
Seven years ago: Lemon-Limoncello Cupcakes
Nine years ago: Black Bean Burgers
S'mores Cheesecake
Ingredients
For the Crust:
- 2 cups (168 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 12 ounces (340.2 g) milk chocolate, finely chopped
- 12 ounce (340.2 ml) evaporated milk, divided
- 24 ounces (680.39 g) cream cheese, at room temperature
- 7 ounce (198.45 g) jar marshmallow creme
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 2½ cups (187.5 g) miniature marshmallows
Instructions
- Make the Crust: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan.
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until evenly moistened and totally combined. Press onto the bottom and 1 inch up the sides of the springform pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Remove to a wire rack while you prepare the rest of the cheesecake.
- Make the Cheesecake: Combine the chocolate with ¾ cup of the evaporated milk in a heatproof bowl and place over a small saucepan of barely simmering water. Stir occasionally until chocolate is completely melted and the mixture is smooth. Pour the chocolate mixture into the crust and place in the freezer until set, 20 to 30 minutes.
- Using an electric mixer, beat the cream cheese on medium speed until completely smooth, 2 to 3 minutes. Add the remaining evaporated milk, marshmallow creme, cornstarch and vanilla extract, and beat until combined and smooth, about 2 minutes. Reduce the mixer speed to low and beat in the eggs one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Pour the filling over the chocolate layer.
- Place the springform pan back on the rimmed baking sheet and place in the oven. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 65 to 75 minutes. Sprinkle the top of the cheesecake with the marshmallows, return the pan to the oven and increase the temperature to 400 degrees F. Bake until the marshmallows are golden brown, an additional 6 to 8 minutes.
- Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour. After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably 8 hours or overnight. Leftover cheesecake can be stored in the refrigerator for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this s’mores cheesecake last week for my husband’s birthday. Wow, it was great! Like any cheesecake, it always seems to have more flavor when it’s about 24 hrs old. Anyway, I used some 60% cacao chocolate in addition to semi sweet chocolate chips. It was awesome!
Happy to read your blog. Cheesecake is looking yummy in pictures. Thanks for sharing the delicious recipe with us. This is an ultimate summer dessert loved by children.
Wow this cheesecake looks so good!
I am going to make a cheesecake for a birthday, and am wondering which you would recommend. All of the cheesecakes on your site look delicious! Thanks so much.
My 23 year old son requested this for his birthday yesterday (after I showed it to him several days prior when it showed up in my Twitter feed). Turned out fabulous! Exactly as pictured (except my marshmallows were a wee bit more toasted than yours)! For reference, I used Ghiradelli milk chocolate baking chips that I melted with the evaporated milk in the microwave at very low power (I just kept stopping and stirring). I like this so much better than setting up a double boiler. Thanks so much for the awesome recipe! It will be a family favorite for years I’m sure!
Need to make this! Looks irresistible. Was wondering if the chocolate layer hardens after being baked? Or does it stay fudgy when slicing (and obviously eating, the part in waiting for!) the cheesecake?
Hi Yvonne, The fudge layer does not harden, it stays soft after baking. Enjoy!
This is the easiest cheesecake recipe I have ever tried. It comes out perfect every time and people that ‘kind of like’ cheesecake LOVE this one and beg me to make it every holiday season!
I did this for my mom for mother’s day, well, let’s just say I’m not making her a cheesecake next year… It was too hard to keep her out of the kitchen and it took waaayyy too long for my preference! Otherwise great recipe! It turned out really good!
This looks delicious! That graham cracker crust I could probably eat on its own too! Definitely will be giving this a go soon :)
Love the cheesecake recipe. How is Einstein doing this week?
What a delicious cheesecake.
Can you substitute graham for digestive? I can’t find graham crumbs where I live. If yes, is there anything else I should add for the crust?
Thanks
I do this all the time! But I recommend using a totally different recipe for the crust so the sweetness won’t be off. Just use a digestive biscuit crust recipe sized for a springform pan. :)
That crust is calling my name!
Hi there Can i substitute the marshmallow creme with something else. Its not readily available where I am from.
Thanks
Can you get marshmallows? I cannot get the creme either, but can find marshmallows, so I will try this: http://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/
My sister just requested a s’mores dessert for her birthday, so this is perfect timing! Not to mention this looks outrageously good!
Cheesecake, or anything made in a springform pan, just makes me so nervous! I SO BADLY want to try it, but I’m terrified of taking the pan off and having it fall apart on me!
MMMMMM you really outdid yourself on this bad boy. I’m sitting here eating Slimfast S’mores crisps but would much rather be sitting here eating a big chunk of this goodness. Will have to try this over the weekend!!
Did you out the cheesecake in a water bath when you baked it? I’ve heard that’s how you bake a cheesecake but have never done it.
Hi Lisa, I did not. I’ve used both methods, and to be honest, I just don’t t think the hassle of a water bath is worth it!
I think the water bath is to prevent the top from cracking, your marshmallow topping fixes that!
Sounds yum. I am making this for our next afternoon tea at work if I can find marshmallow creme in Australia. Will sub for the graham wafers as we don’t have them here. I love adapting recipes! They even turn out most of the time ?.