S’mores make everything better, even cheesecake.
Amazing S’Mores Cheesecake. Smooth cheesecake made with a layer of chocolate and marshmallows on the bottom and topped with hot fudge sauce and toasted marshmallows.
Check out this smores cheesecake! I’m practicing all sorts of restraint, trying not to lick my screen as I prep this post for you. It’s not quite as creamy as my Nutella cheesecake but it’s just as tasty.
This cheesecake is one of a kind for sure. It’s tall and creamy with gooey marshmallows and melty chocolate. It’s the only way I want to eat smores this summer.
Make a dessert that’s guaranteed to please with our S’mores Cheesecake recipe! Just 20 minutes of prep yields a S’mores Cheesecake that serves sixteen.
INGREDIENTS
FOR THE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
1 sleeve of graham crackers, separated into sticks
FOR THE CHEESECAKE
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. cold heavy cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
mini marshmallows
DIRECTIONS
Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.
Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.
Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall.
Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.
Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.
Freeze until firm, at least 5 hours and up to overnight.
Right before serving, broil until the marshmallows are golden, about 2 minutes.