S’More Cheesecake

  • Servings : 12
  • Prep Time : 0m
  • Cook Time : 1:30 h
  • Ready In : 0m

This is for the marshmellow lovers out there, S’More Cheesecake. Lots of chocolate and lots of marshmallow in this one. I made a chocolate ganache to top it off on mine which makes for a nice and smooth chocolate taste however if you prefer a harder chocolate, then i would just put normal melted chocolate on top and let that form. Overall a nice mix of chocolate and cheesecake with some chewy marshmallow.


  • 2-1/4 cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup butter, melted
  • Cheesecake:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract
  • 2 cup miniature marshmallows
  • Topping:
  • 8 ounces chocolate, finely chopped or grated
  • 1 cup heavy cream
  • 1 tbsp butter
  • 2 cup miniature marshmallows


Step 1

Preheat the oven to 325 and grease a 10 inch spring form. You will need a large roasting pan for a water bath (one that’s bigger and longer than the spring form). Wrap the bottom of the spring form with aluminum foil to not let water in.

Step 2

In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix well. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.

Step 3

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute. Add corn starch and condensed milk and mix until combined. Beat in eggs until well incorporated. Add vanilla extract. Stir in marshmallows. Transfer batter into the spring form and spread in evenly.

Step 4

Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.

Step 5

Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.

Step 6

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.) Cool cheesecake for an hour.

Step 7

While that is cooling, Melt Chocolate, heavy cream, butter in the microwave in 30 second burst or using a double boiler. Mix well.

Step 8

Turn on the broiler in the oven. Spread Chocolate over the top of the cheesecake and spread marshmallows evenly on top. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.



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