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!
Guys! July 30th is 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 drizzled with 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.
If you’ve been with me since 2014, then you’ll remember this cheesecake. I posted it for National Cheesecake Day then, but decided it needed updating to be gluten-free…and of course new photos!
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 for a few hours until it’s cold.
With this particular recipe, you don’t really have to worry about cracks because the marshmallows cover the top. So, no need to be fearful of this cheesecake!
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. I obviously use gluten-free graham crackers, but if you aren’t gluten-free, just use regular!
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. Now, set it aside to cool while you make your filling.
Making the filling is really easy – add your cream cheese, mascarpone cheese, marshmallow, sour cream, 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.
I always add a fresh vanilla bean to my cheesecakes. You just can’t beat those little flecks and vanilla flavor, but you can also use a little extra vanilla extract.
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.
This all may sound 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! You can also use the broiler, but watch closely because they brown SUPER fast.
I should also mention that this freezes really well. Just slice it up and lay them out a baking sheet and pop it in the freezer. Once they are completely frozen, wrap each slice and store in a freezer-safe bag. Having cheesecake at the ready is never a bad thing, my friends!
This cheesecake is decadent and just plain yummy! Get ready to indulge… we have to celebrate national cheesecake day after all. 😉
- 6 oz. Gluten-Free Graham Crackerspulsed into fine crumbs
- 6 Tablespoons Unsalted Butter, melted
- ½ Cup Bittersweet Chocolate Chips
- 2 (8 oz.) Blocks Full-Fat Cream Cheese, warmed at room temperature for 30 minutes
- 8 oz. Mascarpone Cheese, warmed at room temperature for 30 minutes
- 1 (7 oz.) Jar Marshmallow Fluff
- ½ Cup Sour Cream
- ¼ Cup Granulated Sugar
- 1 Vanilla Bean, split and seeds scraped
- 1 Teaspoon Vanilla
- ½ Teaspoon Salt
- 4 Large Eggs, room temperature
- 20 Large Marshmallows, halved
- Melted Chocolate*, for drizzling
- Preheat the oven to 350º. Line a 9-inch springform pan with foil.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well to evenly distribute the butter. Press the mixture evenly into a 9-inch springform pan and bake 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. Set the crust aside to cool while you make the filling.
- Combine the cream cheese, mascarpone cheese, fluff, sour cream, 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 bean, vanilla extract, 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.
- 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 50-55 minutes – the center will be very jiggly. Top the cheesecake with the halved marshmallows and continue to bake for another 10 minutes until the marshmallows are puffed. (To brown the marshmallows you can turn the broiler on or use a kitchen torch.)
- 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 a few hours or overnight before serving. Remove the outside of the springform pan right before serving. Drizzle the cheesecake with melted chocolate.
- Store the cheesecake in the refrigerator or freeze extra for up to 3 months*.
- *Melt ½ cup bittersweet chocolate chips in 30 second intervals in the microwave, stirring after each. Once melted completely, drizzle over the cheesecake.
- *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!