S'mores Cheesecake - Stephanie's Sweet Treats (2024)

This s'mores cheesecake combines a baked cheesecake with s'mores. It has a graham cracker crust, marshmallow creme cheesecake, chocolate ganache, and toasted mini marshmallows.

S'mores aren't just a campfire treat anymore. This delicious cheesecake takes s'mores to a whole new level by bringing that great combination of flavors to a dessert you will be proud to serve at a party.

From the graham cracker base to the toasted marshmallows on top it is a reminder of great nights camping while still being a rich and creamy cheesecake.

Here is why s'mores cheesecake is so good

This cheesecake has everything that makes s'mores so good in each layer.

1. Graham cracker crust: The graham cracker crust is already a traditional base for cheesecake, which is just perfect to match the graham cracker of s'mores.
2. Marshmallow: The gooey fun center of s'mores is the melted marshmallow. This creamy marshmallow creme cheesecake fills the same role. To make sure you don't miss out on the toasted marshmallow edges there is a toasted marshmallow layer on top, too!
3. Melted chocolate: In s'mores letting the hot marshmallow melt the chocolate a little makes a perfect gooey chocolate layer. For the cheesecake version there is a chocolate ganache layer. It is an upgrade in rich chocolatey goodness!

This cheesecake was designed to have the best balance of flavors between graham cracker, marshmallow, and chocolate. I think you will find it is the BEST way to eat s'mores!

Tips for making s'mores cheesecake

Here are my tips, so yours turns out like this recipe!

Light and airy cheesecake- There are two important parts to keeping an airy and creamy cheesecake from becoming dense. The first is keeping the air from getting knocked out. After adding the eggs to the cheesecake batter make sure not to be too rough with it as sudden jolts like dropping it onto a counter can knock out some air each time.

The second thing to avoid is cooling the cheesecake too fast. This is why we keep the cheesecake in the oven and simply turn it off with the door cracked. If you take the cheesecake out too early the rapid temperature change can cause the cheesecake to collapse and become dense. Avoid placing a cooling cheesecake in a cold place to accelerate the cooling process until it is fully cooled and set.

Room temperature ingredients- The dairy ingredients need to be room temperature for the cheesecake batter so they blend in more smoothly. If they are cold you can end up with chunks, especially with the cream cheese.

Broiling the marshmallows- Broiling the marshmallow layer on the top can be tricky because of how quickly marshmallows go from done to burnt. The best way to avoid this is making sure the cheesecake is on the lowest rack available in the oven. This will let them keep from getting too close to the heating element, like keeping your marshmallow further from the campfire flame!

Preventing Cheesecake Cracks

Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.

Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.

Use a water bath. This is essential! See below for cheesecake tips.

Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.

If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

S'mores Cheesecake FAQ's

Can I make this into mini cheesecakes?

Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow thisMini Oreo Cheesecakesfor detailed instructions for mini cheesecakes.

What other pans can I use?

You can halve the recipe to make these into s'mores cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, halve the recipe, but use 16 oz of cream cheese. Adjust the bake times as it bakes faster in a larger pan since it is thinner.

How to get the perfect slice?

First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.

How do I store this cheesecake?

Store this s'mores cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

You can freeze the s'mores cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

For more s'mores recipes, check out my

• S'mores Cinnamon Rolls
• S'mores Cake
• S'mores Cookies
• S'mores Cupcakes
• S'mores Cookie Bars

Make sure to leave aSTAR REVIEWif you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.

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