A campfire favorite in cheesecake form. My s’mores cheesecake is full of graham crackers, marshmallow, chocolate, and of course a creamy cheese filling. This is one decadent dessert!
Happy National Cheesecake Day! Obviously we have to celebrate with cheesecake – and what a doozy it is. S’mores cheesecake… yep everyone’s favorite campfire snack meets a decadent cheesecake. Homemade buttery graham cracker crust is topped with a layer of chocolate and then filled with a creamy cheese-marshmallow filling and then topped with marshmallows and shaved chocolate.
Get your fat pants on for this one – its rich, delicious, and absolutely worth every calorie!
I love cheesecake… I know, there isn’t much that I don’t love. But, seriously I love cheesecake because it’s tangy and lightly sweet and there endless possibilities for flavoring it. Since it’s summer and everyone loves a good s’more I decided that was the flavor I was going to make.
All the classic components are here – you’ve got your graham cracker crust, chocolate and a double dose of marshmallow-y goodness! Cheesecake is pretty easy to make as long as you follow a few basic rules.
- Bake in a water bath. This is very important to get a crack-free cheesecake as it helps it to bake evenly. The springform pan gets wrapped in foil, so this will prevent any water from leaking through.
- Once the cheesecake is done, let it cool for 1 hour in the oven. Just turn the oven off and crack the door open. This is the secret to really ensuring no cracks. Any sudden temperature changes will cause cracking. Once an hour is up you can remove it from the oven and the water bath and let it sit to cool on your counter. Then, when it’s cool enough to handle pop it in the fridge and let it cool until very cold – about 8 hours to overnight. I said it was easy, but it’s definitely not quick!
You may notice in my photos that my crust is pulled away from the sides and even crumbled off in some spots. This is because I wasn’t patient and didn’t let it cool long enough. So, learn from my mistake and let it cool completely!! Though it may not look perfect, it still tasted great – so it wasn’t a huge deal.
Ok, so let’s go through the basic steps to make this fabulous cheesecake.
First, make the crust. Graham cracker crusts are surprisingly easy to make – just mix together the crumbs, butter, sugar, and salt. The butter helps to hold it all together so it’s easy to press into the pan.
Once you have your crust ready just press it into the pan with your hands, using the edge of a water glass to help push it up the sides. You’ll want to bake the crust to set it and during the last 2 minutes add your chocolate chips to they can melt. Once the chocolate is melted enough, it’s easy to take a spoon and just spread it around so that you have a nice even layer.
*Note: I wrap the the pan in aluminum foil before I bake the crust. You can do it after, but I’m afraid I’m going to forget to do it then! The only purpose of the foil is to prevent water from leaking through in the water bath. The crust bakes first in the oven, then once the filling is in, it’s time for the water bath!
At this point you’ll want to pop the crust into the refrigerator while you make your filling – this lets the chocolate set up. Make the filling is really easy – add your cream cheese, mascarpone cheese, marshmallow and sugar and whip it until it’s really smooth and creamy. Why the mascarpone? I like the extra tang from it and it’s just a little different than the traditional cheesecake. However, you can use all cream cheese if you prefer.
When you’re ready to add the eggs be sure to only add one at a time and let each incorporate. It’s very important to only mix until the eggs are incorporated; you don’t want to over mix here.
It sounds complicated, but I promise you it’s not. Just read through the recipe and take your time and it will come out perfect! And really, a few cracks in this recipe won’t matter because you’re covering the top with marshmallows!
If your marshmallows don’t brown up you can always brown them with a torch, which is what I did. I like the toasty flavor it gave them and it looked really pretty!
This cheesecake is decadent and just plain yummy! Get ready to indulge… it is national cheesecake day after all.
Creamy and decadent cheesecake meets the summer favorite – S’mores! And, there is no fire necessary!
| Yield: 8-10 Slices | Prep Time: 20 Min | Bake Time: 65 Min |
For the Crust:
2 ½ Cups Graham Cracker Crumbs
¼ Cup Sugar
½ Teaspoon Salt
1 ½ Sticks (12 Tablespoons) Unsalted Butter, melted
½ Cup Semi-Sweet Chocolate Chips
For the Filling:
2 (8 oz.) Blocks Full-Fat Cream Cheese, room temperature
8 oz. Mascarpone Cheese, room temperature
1 (7 oz.) Jar Marshmallow Fluff
¼ Cup Granulated Sugar
1 Teaspoon Vanilla
½ Teaspoon Salt
4 Large Eggs, room temperature
6 oz. Plain Greek Yogurt
For the Topping:
10 Large Marshmallows, halved
Shaved Chocolate, for topping
For the Crust:
Preheat the oven to 350º.
In a medium bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Mix well to evenly distribute the butter. Press the mixture into a 9-inch springform pan – take your time here to make sure you get the crust even and pressed up the sides (I like to use a drinking glass to help here). Line the outside of the sprinform pan with aluminum foil and bake the crust for 8 minutes. Sprinkle the chocolate chips evenly over the crust and return to the oven for 2 more minutes. Remove the pan from the oven and spread the chocolate evenly over the crust. Refrigerate the crust while you make the filling.
For the Filling:
Combine the cream cheese, mascarpone cheese, fluff, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and allow the mixture to whip for a few minutes so that it’s very light and fluffy. Add in the vanilla and salt. Turn the mixer to low and add in the eggs, one at a time until just combined – you don’t want to over mix here. Add in the Greek yogurt and mix until just combined.
Place your prepared crust in a large roasting pan and then pour the filling into the crust. Move the roasting pan to the oven and pour enough boiling water in the roasting pan to come about halfway up the sides of the sprinform pan. Bake the cheesecake for 55 minutes – the center will be very jiggly. Top the cheesecake with the halved marshmallows and continue to bake for another 10-15 minutes until the marshmallows are puffed and lightly browned. Turn the heat off in the oven and crack the door open. Let the cheesecake sit for an hour in the turned off oven. Remove the cheesecake from the water bath and let it sit at room temperature to cool completely. Then, refrigerate the cheesecake for 8 hours*, or overnight before serving. Remove the outside of the springform pan right before serving. Top the cheesecake with shaved chocolate and serve.
Store the cheesecake in the refrigerator or freeze extra for up to 3 months*.
*It’s very important to let the cheesecake get very cold, otherwise your crust can pull away from the filling on the sides. Also, the flavor and texture is best when it’s very cold.
*Place any extra cheesecake slices on a baking sheet and freeze. Once completely frozen, wrap each slice in plastic wrap and place in freezer-safe bags. Whenever you want a slice, thaw in the refrigerator or let it sit at room temperature for about 30 minutes. Enjoy!