The Perfect S’mores Cheesecake Recipe: A Decadent Twist on a Campfire Classic

S’mores have long been a beloved treat, often associated with campfires, cozy gatherings, and outdoor adventures. There’s something magical about the combination of toasted marshmallows, melted chocolate, and crispy graham crackers that brings a sense of nostalgia and joy. But what if you could take those familiar flavors and transform them into a decadent dessert that’s just as perfect for a dinner party as it is for a cozy night at home? That’s exactly what this S’mores Cheesecake does. With a buttery graham cracker crust, a creamy cheesecake filling with marshmallows and mini chocolate chips, and a glossy ganache topping, this dessert is a luxurious twist on the classic campfire treat. I first made this cheesecake for a family gathering and watched in awe as it disappeared in minutes. Everyone loved how the familiar taste of s’mores was elevated in a sophisticated way. As someone who loves baking but also enjoys simplifying the process for beginners, I’m excited to share this recipe with you. Whether you’re a seasoned baker or just starting out, this cheesecake is designed to be both easy to follow and impressive enough to serve at any special occasion. So let’s get started on creating the perfect s’mores cheesecake that will wow your family and friends.

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When I first decided to make this s’mores cheesecake, I wanted to combine the classic flavors of s’mores into a more elegant and refined dessert. While the traditional s’mores are simple to make with just three ingredients, I felt like elevating the flavors in a more indulgent way with a rich cheesecake filling and a luscious ganache topping. The beauty of this recipe is that it takes something familiar and turns it into a show-stopping dessert without requiring advanced baking skills. If you’re new to baking, don’t worry—this recipe is written with you in mind. Every step is explained in simple, easy-to-follow instructions, and I’ve included helpful tips to make sure your cheesecake turns out perfect every time. The best part? The s’mores cheesecake can be made ahead, which means less stress on the day of your event or dinner party.

Let’s break down the ingredients and preparation steps so you can get started on this fantastic dessert.

Ingredients and Preparation

Before you dive into baking, gather all the ingredients to make sure you have everything you need. Having all your components ready to go will make the process smooth and enjoyable.

Crust:

• 1 1/2 cups (213 grams) finely crushed graham cracker crumbs (about 14 full-sized sheets)
• 1/3 cup (66 grams) granulated sugar
• 6 tablespoons (85 grams) unsalted butter, melted

Marshmallow Cheesecake Filling:

• 32 ounces (908 grams) cream cheese, softened to room temperature
• 1 cup (198 grams) granulated sugar
• 2/3 cup (151 grams) sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup (43 grams) mini marshmallows
• 1/2 cup (90 grams) mini chocolate chips

Ganache:

• 1 cup (170 grams) chocolate chips or chopped milk chocolate
• 3/4 cup (170 grams) heavy cream

Topping:

• Additional jumbo marshmallows for toasting

Once you’ve gathered all the ingredients, it’s time to start putting everything together. The recipe is divided into simple steps that break down the process into manageable tasks. Let’s take it step by step to ensure your cheesecake comes out perfectly.

Step-by-Step Instructions

1. Prepare the Crust:

Start by preheating your oven to 325°F (163°C). This ensures that your oven is hot and ready to go when you’re ready to bake the crust. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix the ingredients together until the crumbs are evenly coated and moist. The butter acts as a binder, making sure the crumbs hold together when pressed into the pan. Once the mixture is ready, transfer it into a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan to form an even layer. A flat-bottomed glass or measuring cup works well for this. Bake the crust for 8-10 minutes, or until it’s lightly golden and fragrant. Once it’s done, set the crust aside to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

While the crust is cooling, it’s time to make the filling. In a large mixing bowl, beat the softened cream cheese using an electric mixer. Start on low speed and gradually increase to medium. You want the cream cheese to be smooth and creamy without any lumps. Once the cream cheese is smooth, gradually add the granulated sugar. Mix until the sugar is fully incorporated into the cream cheese. Then, add the sour cream, vanilla extract, and salt. Beat the mixture until it’s smooth and well-combined. The sour cream helps add creaminess and a slight tang to the cheesecake filling, which balances out the sweetness of the sugar. Next, add the eggs one at a time, beating on low speed after each addition. It’s important not to overmix the eggs, as this can cause the cheesecake to crack while baking. Once the eggs are incorporated, gently fold in the mini marshmallows and mini chocolate chips. The marshmallows will soften as the cheesecake bakes, adding a delightful texture and flavor throughout.

3. Bake the Cheesecake:

Now it’s time to pour the cheesecake filling over the cooled graham cracker crust. Make sure to spread the filling evenly with a spatula. Place the cheesecake in the preheated oven and bake for 60-70 minutes. You’ll know the cheesecake is done when the center is set but still slightly jiggly. This is perfectly normal and will give the cheesecake its creamy texture. If you overbake the cheesecake, it may dry out. Once it’s done, remove it from the oven and allow it to cool completely at room temperature. Once it has cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight if possible. Chilling the cheesecake allows the flavors to meld together and results in a smoother, creamier texture.

4. Prepare the Ganache:

To make the ganache, heat the heavy cream in a small saucepan over medium heat. You want the cream to start simmering, but not to boil. Once it reaches a simmer, remove it from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then whisk the mixture until it’s smooth and glossy. The ganache should have a rich, silky texture. Allow the ganache to cool slightly before pouring it over the chilled cheesecake. The ganache will firm up as it cools, creating a beautiful shiny layer on top of the cheesecake.

5. Top with Toasted Marshmallows:

Once the ganache has set, it’s time for the fun part—topping the cheesecake with toasted marshmallows. Arrange jumbo marshmallows on top of the ganache, leaving some space between them to allow for expansion. Using a kitchen torch, carefully toast the marshmallows to your desired level of doneness. If you don’t have a kitchen torch, you can broil the marshmallows in the oven for 1-2 minutes. Just be sure to keep an eye on them, as they can burn quickly under the broiler. Once the marshmallows are toasted, your cheesecake is ready to serve.

Beginner Tips and Notes

• Softened Cream Cheese: Ensure your cream cheese is at room temperature for a smooth batter. Cold cream cheese can cause lumps that are hard to blend into the filling.
• Even Crust Layer: Press the graham cracker crust evenly into the pan to prevent it from falling apart when slicing.
• Mixing the Eggs: When adding the eggs, mix on low speed and only until incorporated to avoid air bubbles, which can lead to cracks in the cheesecake.
• Baking Time: Keep an eye on the cheesecake while baking. It’s done when the edges are firm, but the center still has a slight jiggle. Overbaking can dry it out.
• Cooling Time: Allow the cheesecake to cool completely at room temperature before refrigerating it. Chilling it overnight will help improve the flavor and texture.
• Ganache Consistency: Let the ganache cool slightly before pouring it over the cheesecake, so it doesn’t run off. You want a smooth, glossy finish.
• Toasting Marshmallows: Be careful when toasting the marshmallows with a kitchen torch—keep the flame a few inches away to avoid burning them too quickly.

Serving Suggestions

This s’mores cheesecake is perfect on its own, but it can also be paired with a few complementary sides or toppings. If you want to add extra sweetness, a scoop of vanilla ice cream goes wonderfully with the cheesecake. For a festive touch, serve the cheesecake with some fresh berries or a drizzle of raspberry sauce to balance out the richness of the dessert. If you have any leftovers, store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices of cheesecake for up to 3 months. Just wrap each slice tightly in plastic wrap before freezing and thaw it in the fridge before serving.

Conclusion

This perfect s’mores cheesecake recipe is a wonderful way to bring the flavors of a beloved campfire treat to the table in a more sophisticated form. Whether you’re a beginner baker or an experienced chef, this recipe is designed to be simple, enjoyable, and guaranteed to impress. The layers of graham cracker crust, creamy cheesecake filling, glossy ganache, and toasted marshmallows create a dessert that’s both comforting and indulgent. As you try out this recipe, I hope it inspires you to get creative with your own baking adventures. Don’t forget to share your experiences in the comments below or tag me on social media—I love hearing how your s’mores cheesecakes turn out. Happy baking!