Description
Creamy S’mores Cheesecake blends campfire nostalgia with indulgent dessert magic. Graham cracker crust, silky chocolate filling, and toasted marshmallow topping create a delightful twist you’ll crave at every gathering.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Chocolate Cheesecake Layer:
- 16 ounces (454 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
Toppings and Finishing:
- 1 cup semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
- 1 cup marshmallow fluff
- 1/2 cup (113 grams) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk
- Mini marshmallows
- Graham cracker pieces
- Chocolate squares
Instructions
- Prepare a 9-inch springform pan by greasing and lining with parchment paper, then preheat the oven to 350F (175C).
- Blend graham cracker crumbs, sugar, and melted butter until uniformly coated, then press firmly into the pan’s bottom.
- Bake the crust for 8-10 minutes until lightly golden, then allow to cool completely.
- Whip cream cheese until silky smooth, incorporating sugar and cocoa powder thoroughly.
- Integrate eggs individually, then fold in vanilla extract and melted chocolate until the mixture achieves a creamy consistency.
- Transfer cheesecake batter onto the cooled crust, smoothing the surface evenly.
- Bake 40-45 minutes until the center remains slightly trembling but set, then refrigerate for minimum 4 hours.
- Warm heavy cream until simmering, then pour over chocolate chips in a heatproof bowl.
- Allow mixture to rest 2 minutes, then whisk until achieving a glossy ganache texture.
- Cascade ganache across chilled cheesecake, ensuring complete coverage, and refrigerate 30 minutes.
- Cream marshmallow fluff and butter until harmonious, gradually introducing powdered sugar.
- Incorporate vanilla extract and adjust consistency with milk, creating a spreadable frosting.
- Distribute marshmallow frosting atop ganache layer using spreading or piping technique.
- Caramelize frosting surface using a kitchen torch for authentic campfire aesthetic.
- Embellish with miniature marshmallows, graham cracker fragments, and chocolate pieces as desired.
Notes
- Prevent crust crumbling by pressing graham cracker mixture firmly and evenly into the pan, ensuring a solid base for the cheesecake.
- Avoid overbeating cheesecake batter to prevent cracks, mixing just until ingredients are combined and smooth.
- Ensure water bath technique when baking to create a moist environment, preventing cheesecake from drying out or cracking.
- For gluten-free version, swap graham crackers with gluten-free cookie crumbs like almond or coconut flour-based cookies.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg