S More Cheesecake
Indulge in the ultimate fusion of campfire nostalgia and creamy decadence with this irresistible S'more Cheesecake recipe! Featuring a buttery graham cracker crust, a velvety chocolate-infused cheesecake layer, and a crown of toasted mini marshmallows, this dessert reimagines the classic s'mores flavor in a luxurious new form. Perfectly baked in a water bath to ensure a crack-free finish, this cheesecake delivers the perfect balance of rich, sweet, and gooey textures. Whether you're celebrating a special occasion or simply craving a decadent treat, this show-stopping cheesecake is sure to impress. Don’t forget the torch for that perfect campfire-inspired marshmallow toast!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1.5 cups semisweet chocolate chips
- 3 cups mini marshmallows
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Melt 1 cup of the semisweet chocolate chips with 2 tablespoons of heavy cream in the microwave or double boiler until smooth. Let it cool slightly and then fold into the cream cheese mixture until thoroughly combined.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
Bake the cheesecake for 75-90 minutes, or until the center is just set and slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until fully chilled.
Once the cheesecake is chilled, sprinkle the top with mini marshmallows and the remaining 1/2 cup of chocolate chips.
Toast the marshmallows using a kitchen torch or by placing the cheesecake briefly under the broiler, watching closely to prevent burning.
Let the top cool slightly before slicing. Serve and enjoy your decadent S'more Cheesecake!
Nutrition Facts
Calories |
8022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.3 g | 644% | |
| Saturated Fat | 295.9 g | 1479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1828 mg | 609% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 833.2 g | 303% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 624.7 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1476 mg | 114% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
