Bring the S’mores indoors with this decadent S’mores Cheesecake!
At no additional cost to you, I make a small commission for purchases made through links in this post. All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!Jump to Recipe
Graham crust? Velvety chocolate cheesecake? Decadent ganache? Toasted marshmallows? Perfect combination for this girl when all I want is summer but all I get is rain! I can smell spring in the air. The freshly turned soil, daffodils bursting with yellow warmness, hyacinths are just beginning to peek up from their wintery soil beds. It all makes me yearn for the long summer nights by the campfire, roasting marshmallows for s’mores long after our tummies have been stuffed by charred hot dogs, my husbands third ‘okay last marshmallow’ to our daughter. Oh summer where are you??
So here we are, a delicious recipe for s’mores cheesecake written to the sound of pelting rain on a March afternoon, a cheesecake devoured by good friends that same evening, and two very lactose intolerant people regretting the whole stuffed-faces-into-cheesecake thingy the next day…
Can you believe it? Me? The cheesecake queen lactose intolerant? How unjust! My poor husband is as well. I believe we are gluttons for punishment because boy do we eat a lot of cheesecake! This particular one is excellent, I hope you enjoy it too!
How to make cheesecake
The crust is made first by mixing graham crumbs with butter and pressing into a springform pan. It then gets baked.
Next the cheesecake batter is made by mixing cream cheese, sour cream, eggs, cocoa powder, cornstarch, sugar, vanilla and melted chocolate. The batter is poured into the crust and baked!
After the cheesecake has cooled properly, the ganache is made and poured over top of the cheesecake.
Once the ganache has set, the cheesecake can be topped with mini marshmallows and toasted using a kitchen torch!
Can cheesecake be frozen?
Yes! Besides being ridiculously delicious, cheesecake is also great because it can be frozen!! It is rare, but sometimes I just can’t finish an entire 10″ cheesecake in the five days they are good for in the fridge! So I slice it up, throw in on a tray into the freezer and once frozen, I’ll wrap the cheesecake in wax paper and then tin foil before returning it to the freezer. It will last in there for 6-8 months. Well, technically it could…
There are a lot of things you can do to make your cheesecake turn out perfect every time! Check out my post for Cheesecake Tips if you are interested in a few!
Love to make bake cheesecake? Check out these recipes!
Subscribe to Mama Bear’s monthly newsletter to stay up to date on the latest and greatest!
Pin this for later!
- 2.5 cups graham crumbs
- 1/2 cup butter melted
- 3x 8oz cream cheese room temp
- 3/4 cup white sugar
- 3/4 cup sour cream room temp
- 1 tbsp cornstarch
- 3 eggs room temp
- 1 pinch salt
- 1 tsp vanilla
- 3/4 cup bittersweet chocolate chopped
- 3 tbsp cocoa powder
- 3/4 cup heavy cream
- 1 cup bittersweet chocolate chopped
- 2 tsp white sugar
- 3 cups mini marshmallows
Graham Crumb Crust
- Heat oven to 350°. Spray a 10″ springform pan with oil and cover the bottom and outer edges with heavy tin foil in preparation for a water bath. Make sure water will not be able to get inside the tin foil. Mix the graham crumbs and melted butter and then press into the bottom of the pan. Bake 10 minutes then set aside.
- Melt 3/4c chopped chocolate and set aside to cool. Using a stand mixer and paddle attachment, or a medium bowl and hand blender, whip the cream cheese until all the lumps are gone. Add the sugar and whip again then scrape down the bowl. Mix in the sour cream. Next add the eggs one at a time, scraping down after each addition. Add the vanilla, sift in cocoa, cornstarch and salt. Slowly pour in the melted chocolate until just combined. Pour into crust.
Set the cheesecake into a roasting pan and add boiling water to the pan until it comes 1 inch up the sides of the springform. Check out my Cheesecake Tips for more details on how to use a water bath and so much more! Bake for 50-60 minutes. The outer edge will be puffy but the middle will still look a bit jiggly. Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to rest for 1 hour before pulling it out. Leave it on the counter until it comes to room temperate before refrigerating.
- To make the ganache layer melt the heavy cream, 1c chopped bittersweet chocolate and white sugar. Pour over the top of the cheesecake once the cake has been refrigerated for a few hours. Let the ganache set for 2 hours.
- Keeping the springform pan edge on, place the marshmallows around the edge of the cake. Use a kitchen torch to toast the marshmallows. Remove the springform pan edge, serve and enjoy!