Description
Rich chocolate graham cracker crust cradles classic s’mores cheesecake, merging campfire nostalgia with creamy indulgence. Marshmallow-topped layers and chocolate drizzle promise a delightful dessert that brings summer memories right to your plate.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 2 cups graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallow fluff
- 2 large eggs
Baking and Binding Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/3 cup cocoa powder
- 1/3 cup granulated sugar
- 3/4 cup granulated sugar
- 2 cups powdered sugar
- 1/2 cup heavy cream
Flavoring and Liquid Ingredients:
- 1 teaspoon pure vanilla extract (for cheesecake)
- 1 teaspoon pure vanilla extract (for frosting)
- 12 tablespoons milk
- Optional Decorations:
- Mini marshmallows
- Graham cracker pieces
- Chocolate squares
Instructions
- Prepare the oven to 350F (175C) and ready a 9-inch springform pan with parchment paper and light greasing.
- Combine graham cracker crumbs, sugar, and melted butter until uniformly moistened and cohesive.
- Press the crumb mixture compactly into the pan’s bottom, creating an even base layer. Bake for 8-10 minutes, then allow to cool completely.
- Using an electric mixer, whip cream cheese until ultra-smooth and velvety.
- Incorporate sugar and cocoa powder into the cream cheese, blending until fully integrated.
- Add eggs individually, mixing thoroughly after each addition. Blend in vanilla extract and melted chocolate until the batter becomes silky and uniform.
- Transfer cheesecake batter onto the cooled crust, carefully smoothing the surface for an even finish.
- Bake 40-45 minutes until the center sets but retains a slight wobble. Remove and allow to cool entirely at room temperature.
- Refrigerate the cheesecake for minimum 4 hours or preferably overnight to firm completely.
- Create ganache by heating cream until it reaches a gentle simmer, then pour over chocolate chips. Allow to rest 2 minutes, then whisk until glossy and smooth.
- Drizzle ganache over chilled cheesecake, ensuring complete and even coverage. Refrigerate 30 minutes for setting.
- Whip marshmallow fluff and butter together until light and fluffy.
- Gradually fold in powdered sugar, adding milk incrementally to achieve ideal spreading consistency.
- Incorporate vanilla extract into the frosting mixture.
- Apply marshmallow frosting atop the ganache layer, using a kitchen torch to lightly caramelize the surface.
- Embellish with miniature marshmallows, crushed graham crackers, and chocolate pieces for authentic s’mores presentation.
Notes
- Toast marshmallow frosting carefully to avoid burning, using a kitchen torch at a low, steady angle for even golden-brown color.
- Prevent cheesecake cracking by baking in a water bath and allowing gradual cooling at room temperature before refrigerating.
- For gluten-free adaptation, substitute graham cracker crumbs with gluten-free cookie crumbs or almond meal to maintain similar texture and flavor profile.
- Enhance make-ahead convenience by preparing cheesecake layers separately and assembling just before serving to maintain optimal texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 371 kcal
- Sugar: 33 g
- Sodium: 155 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg