Description
This easy s’mores cheesecake wraps up all the nostalgic campfire flavors—crunchy graham cracker crust, silky chocolate cheesecake, and gooey toasted marshmallow—into one outrageously creamy fall dessert. Perfect for cozy gatherings, it’s a crowd-pleaser that’s simple to make and guaranteed to spark conversation.
Ingredients
- 2 cups graham cracker crumbs (about 14 crackers, finely crushed)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 7 tablespoons unsalted butter, melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 8 ounces semisweet chocolate, chopped and melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups mini marshmallows
- Extra graham cracker crumbs (optional, for garnish)
- Chocolate shavings or chips (optional, for garnish)
- Drizzle of chocolate or caramel sauce (optional, for garnish)
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine graham cracker crumbs, brown sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the pan. Bake at 350°F for 10 minutes. Cool while preparing the filling.
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and blend until creamy.
- Mix in sour cream, vanilla, and salt.
- Add eggs one at a time, beating well after each.
- Melt semisweet chocolate in a double boiler or microwave, then cool slightly and fold into the cream cheese mixture until fully blended.
- Pour filling over cooled crust and smooth the top.
- Bake at 325°F for 55-65 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool in oven with the door cracked for 1 hour.
- Transfer cheesecake to the fridge and chill at least 4 hours (overnight is ideal).
- Arrange mini marshmallows on top of chilled cheesecake. Broil for 1-2 minutes, watching closely until golden and toasted, or use a kitchen torch.
- Let cool for 10 minutes to set the marshmallow. Remove sides of the pan.
- Optional: Sprinkle extra graham cracker crumbs, chocolate shavings, or drizzle sauce before serving.
Notes
Room temperature ingredients ensure a creamy, lump-free batter. Melt chocolate gently to avoid seizing. Don’t overmix after adding eggs to prevent cracks. Chill thoroughly for best texture. Marshmallows toast quickly—watch closely. For clean slices, dip knife in hot water between cuts. Gluten-free and dairy-free adaptations are easy with ingredient swaps.
- Prep Time: 25 minutes
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 29
- Sodium: 320
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: s'mores cheesecake, fall dessert, chocolate cheesecake, marshmallow topping, graham cracker crust, easy cheesecake, cozy gatherings, autumn recipes