Easy S’mores Cheesecake. Combining the creamy richness of cheesecake with the classic combination of graham crackers, chocolate, and toasted marshmallows, this dessert is a decadent homage to everyone’s favorite fireside indulgence. Whether you’re reminiscing about childhood camping trips or simply craving a taste of summer, this cheesecake is sure to satisfy your sweet tooth and warm your heart.

Why You’ll Love Easy S’mores Cheesecake:

Easy S’mores Cheesecake offers the best of both worlds: the creamy, velvety texture of cheesecake meets the gooey, chocolatey goodness of s’mores. With its buttery graham cracker crust, luscious chocolate cheesecake filling, and toasted marshmallow topping, every bite is a symphony of flavors and textures that will transport you to a cozy campfire under the stars. Plus, it’s a show-stopping dessert that’s perfect for sharing with family and friends on any occasion.

Personal Story: As an avid lover of both cheesecake and s’mores, I couldn’t resist the temptation to combine these two beloved treats into one indulgent dessert. Inspired by memories of roasting marshmallows around the campfire and the joy of biting into a melty, Easy S’mores Cheesecake, I set out to create the ultimate cheesecake experience. The result? A decadent masterpiece that captures the essence of summer in every slice.

Key Features:

• Graham cracker crust that pays homage to the classic s’mores base
• Rich and creamy chocolate cheesecake filling infused with the flavors of your favorite campfire treat
• Toasted marshmallow topping that adds a touch of nostalgia and irresistible sweetness
• Perfect balance of textures and flavors that will leave you craving more

What you need to make Easy S’mores Cheesecake

Graham Cracker Crust:

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

Chocolate Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 ounces (225g) semisweet chocolate, melted and cooled slightly
• 1/2 cup (120ml) sour cream
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt

Marshmallow Topping:

• 2 cups (200g) mini marshmallows

How to Make Easy S’mores Cheesecake

1. Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent leaks.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
6. Gradually add the melted chocolate, mixing until smooth and well combined.
7. Stir in the sour cream, flour, and salt until incorporated.
8. Pour the cheesecake filling over the cooled graham cracker crust, spreading it into an even layer with a spatula.
9. Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath).
10. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
12. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, until completely chilled and set.
13. Once chilled, preheat the broiler on your oven.
14. Carefully remove the outer ring of the springform pan. Arrange the mini marshmallows on top of the chilled cheesecake in an even layer.
15. Place the cheesecake under the broiler for 1-2 minutes, or until the marshmallows are toasted to your liking. Keep a close eye on them to prevent burning.
16. Remove the cheesecake from the oven and let it cool slightly before slicing and serving.

Cooking Tips For Easy S’mores Cheesecake:

• Use room temperature cream cheese to ensure a smooth and creamy filling without lumps.
• Be sure to cool the melted chocolate slightly before adding it to the cheesecake filling to prevent it from seizing.
• To create the water bath, wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.

Variations For Easy S’mores Cheesecake:

• Add crushed graham crackers or chocolate chips to the cheesecake filling for extra texture and flavor.
• Drizzle melted chocolate or caramel sauce over the toasted marshmallow topping for added decadence.
• Experiment with different types of chocolate, such as milk chocolate or dark chocolate, for a unique twist on the classic recipe.

Make It Healthier:

• Use reduced-fat cream cheese or Greek yogurt in place of full-fat cream cheese to reduce the calorie and fat content.
• Swap the granulated sugar for a sugar substitute like erythritol or stevia for a lower-carb option.
• Serve smaller portions to enjoy the indulgence of S’mores Cheesecake without overdoing it on calories.

Closing: Indulge your sweet tooth and evoke memories of cozy campfire nights with this irresistible S’mores Cheesecake. With its decadent chocolate filling, buttery graham cracker crust, and toasted marshmallow topping, this dessert is a celebration of summer flavors that will leave you craving s’more.

Frequently Asked Questions:

Can I use a different type of chocolate for the cheesecake filling?

Absolutely! Feel free to experiment with different varieties of chocolate, such as milk chocolate, dark chocolate, or even white chocolate, to customize the flavor of your cheesecake.

Can I make this cheesecake in advance?

Yes, S’mores Cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply wait to toast the marshmallow topping until just before serving for the best texture.

Can I use a kitchen torch to toast the marshmallows instead of the broiler?

Yes, a kitchen torch can be used to toast the marshmallows for a more controlled and even browning. Simply hold the torch a few inches away from the marshmallows and move it in a circular motion until they are evenly toasted.

Can I omit the water bath?

While a water bath helps prevent the cheesecake from cracking and ensures even baking, it’s not absolutely necessary. If you prefer not to use a water bath, you can bake the cheesecake without it, but be mindful that it may increase the risk of cracking.

S’mores Cheesecake

Recipe by CutsfoodCourse: All Recipes, Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Graham Cracker Crust:

• 1 1/2 cups (180g) graham cracker crumbs

• 1/4 cup (50g) granulated sugar

• 1/2 cup (115g) unsalted butter, melted

• Chocolate Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened

• 1 cup (200g) granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 8 ounces (225g) semisweet chocolate, melted and cooled slightly

• 1/2 cup (120ml) sour cream

• 1/4 cup (30g) all-purpose flour

• 1/4 teaspoon salt

• Marshmallow Topping:

• 2 cups (200g) mini marshmallows

Directions

• Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent leaks.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the melted chocolate, mixing until smooth and well combined.
• Stir in the sour cream, flour, and salt until incorporated.
• Pour the cheesecake filling over the cooled graham cracker crust, spreading it into an even layer with a spatula.
• Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath).
• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
• Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, until completely chilled and set.
• Once chilled, preheat the broiler on your oven.
• Carefully remove the outer ring of the springform pan. Arrange the mini marshmallows on top of the chilled cheesecake in an even layer.
• Place the cheesecake under the broiler for 1-2 minutes, or until the marshmallows are toasted to your liking. Keep a close eye on them to prevent burning.
• Remove the cheesecake from the oven and let it cool slightly before slicing and serving.