Ultimate S’mores Cheesecake Recipe: A Homemade Delight with Toasted Marshmallows

There’s something uniquely satisfying about baking a cheesecake, especially for a special occasion. After crafting and sharing a delightful birthday cheesecake, I found myself with an undeniable craving for one of my own. The rich, creamy texture and the sheer indulgence of a homemade cheesecake are hard to resist. As I scoured for new and exciting cheesecake recipes, my eyes landed on a few intriguing options, but one, in particular, captured my imagination instantly: a S’mores cheesecake. The idea of combining the classic, comforting flavors of a campfire treat with the elegance of a cheesecake was simply irresistible. Toasted marshmallows on top? That was it – I was completely sold on the idea!

This particular S’mores cheesecake recipe caught my attention because it deviates from the traditional cheesecake base by using sweetened condensed milk (SCM) instead of the more common sour cream or heavy cream. While sweetened condensed milk certainly adds a unique sweetness and a slightly different texture, I’ve always leaned towards the classic tang and richness that sour cream or heavy cream brings to a cheesecake. The SCM base resulted in a texture that, for my personal preference, lacked the familiar creamy density I cherish in a cheesecake. For my next attempt, I think I’ll definitely revert to a mixture of heavy cream and sour cream to achieve that quintessential, decadent cheesecake texture and flavor profile.

Another interesting aspect of this recipe was the omission of a water bath. Many cheesecake recipes recommend baking in a water bath to ensure a slow, even bake, which helps prevent cracks and yields a super creamy, smooth texture. However, with a generous layer of toasted marshmallows destined to cover the top of this S’mores cheesecake, visible cracks become a non-issue, making the water bath less critical for aesthetic purposes. Despite this, the cheesecake did experience the typical rise and subsequent shrinkage, which is common in cheesecake baking. This particular recipe also highlighted the importance of knowing your oven. My cheesecake took considerably longer to bake than the recipe indicated, a clear sign that I should recalibrate my oven or at least use an external thermometer to ensure accurate temperatures for future baking endeavors. An accurately calibrated oven is crucial for consistent baking results, especially with delicate desserts like cheesecakes.

Smores Cheesecake: The Recipe

Yield:
12 servings

Ingredients for S’mores Cheesecake

For the Crust:
2 1/4 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
14 oz sweetened condensed milk
2 tsp vanilla extract
3 large eggs
1 1/2 cups chocolate chips (divided)
2 cups mini marshmallows (divided)
For the Drizzle:
1 Tbsp shortening or butter (for chocolate drizzle)

Step-by-Step Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the graham cracker crumbs and sugar, ensuring they are well mixed. Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly onto the bottom and slightly up the sides of a greased 10-inch springform pan. A flat-bottomed glass or measuring cup can help achieve an even, compact crust. Place the prepared springform pan on a baking sheet to catch any potential drips and for easier handling.
Make the Filling and Bake: In a large mixing bowl, beat the softened cream cheese, sweetened condensed milk, and vanilla extract until the mixture is completely smooth and free of lumps. This typically takes about 2-3 minutes on medium speed. Add the eggs one at a time, beating just until each is incorporated into the mixture; be careful not to overbeat the eggs, as this can introduce too much air, leading to cracks during baking. Gently stir in 1 cup of chocolate chips and 1 cup of mini marshmallows into the cream cheese mixture. Pour the filling into the graham cracker crust-lined springform pan. Bake for 40-45 minutes, or until the center of the cheesecake is almost set (it will still have a slight wobble). Once the initial baking time is complete, carefully remove the cheesecake from the oven and evenly sprinkle the remaining 1 cup of mini marshmallows over the top. Return the cheesecake to the oven and bake for an additional 4-6 minutes, or until the marshmallows are puffed, golden brown, and beautifully toasted. Keep a close eye on them to prevent burning!
Cool and Chill: While the cheesecake is cooling, prepare the chocolate drizzle. In a small microwave-safe bowl or double boiler, melt the remaining 1/2 cup chocolate chips with the shortening (or butter), stirring until smooth. Once the cheesecake has cooled for about an hour at room temperature, drizzle the melted chocolate mixture artistically over the top. For the best texture and flavor, cool the cheesecake completely at room temperature, then cover it loosely and refrigerate overnight (at least 8 hours). This crucial chilling time allows the cheesecake to firm up properly, enhancing its decadent texture and making it easier to slice.

Chef’s Notes & Tips

For best results, ensure your cream cheese is at room temperature before beating; this helps achieve a smooth, lump-free filling. Avoid opening the oven door frequently during baking to maintain a consistent temperature. If you prefer a more traditional cheesecake base, substitute the sweetened condensed milk with an equal amount of full-fat sour cream and an additional 1/2 cup of granulated sugar to taste. You can also experiment with different types of chocolate chips, like milk chocolate or dark chocolate, to customize the flavor profile. The source of this fantastic recipe is Taste of Home’s Prize-Winning Recipes, 2006 p. 76.

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Why This S’mores Cheesecake is a Must-Try

The S’mores Cheesecake is more than just a dessert; it’s a delightful experience that brings together the nostalgic flavors of a campfire treat with the sophistication of a classic cheesecake. The crunchy graham cracker crust provides the perfect foundation, mimicking the beloved graham cracker base of a S’more. Layered with a creamy, rich cheesecake filling studded with chocolate chips and mini marshmallows, it offers a textural and flavor adventure in every bite. The grand finale is the topping of golden, toasted marshmallows and a delicate chocolate drizzle, creating a visual and culinary masterpiece that’s perfect for any gathering, holiday, or simply as a special treat for yourself.

Tips for Achieving Cheesecake Perfection

Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature. This is vital for a smooth, lump-free batter that incorporates air evenly, leading to a consistently creamy cheesecake.
Don’t Overmix: When adding eggs, beat just until they are combined. Overmixing introduces too much air, which can cause the cheesecake to puff up excessively and then crack as it cools.
Proper Chilling is Key: Cheesecake is best when thoroughly chilled, preferably overnight. This allows the flavors to meld and the texture to firm up, making for cleaner slices and a more enjoyable eating experience.
Testing for Doneness: The cheesecake is done when the edges are set, but the center still has a slight wobble when gently shaken. It will continue to cook and set as it cools.
Broiling Marshmallows: When toasting the marshmallows, watch them very closely! Broilers can be intense, and marshmallows can go from perfectly golden to burnt in a matter of seconds.
Oven Calibration: As mentioned, knowing your oven’s true temperature is crucial. An oven thermometer is an inexpensive tool that can save many baking disasters.

Creative Variations and Serving Suggestions

While this S’mores Cheesecake recipe is fantastic as is, feel free to get creative! You could try using chocolate graham crackers for the crust for an extra cocoa punch, or even crushed chocolate wafer cookies. Experiment with different types of chocolate chips in the filling – milk chocolate for a sweeter profile, or dark chocolate for a richer, more intense flavor. For an added layer of indulgence, consider swirling in some caramel sauce into the cheesecake batter before baking. When serving, a dollop of whipped cream or a scattering of fresh berries can provide a beautiful contrast to the richness of the cheesecake. This S’mores Cheesecake pairs wonderfully with a cup of hot coffee, a glass of cold milk, or even a dessert wine.

Storing Your S’mores Cheesecake

To keep your S’mores Cheesecake fresh and delicious, store it covered in the refrigerator. It will stay good for up to 3-4 days. If you’ve made a large batch or want to enjoy it later, cheesecake freezes surprisingly well. Wrap individual slices or the entire cheesecake (once fully chilled) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 1-2 months. Thaw frozen cheesecake in the refrigerator overnight before serving for the best texture.

This S’mores Cheesecake truly is a showstopper, combining beloved childhood flavors with a sophisticated dessert. Despite my personal preference for a different base, the overall experience of creating and enjoying this treat, complete with its delightful toasted marshmallow topping, was incredibly rewarding. It’s a recipe that encourages experimentation and guarantees a smile with every slice!

Source: Taste of Home’s Prize-Winning Recipes, 2006 p. 76