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+ servings
slice of chocolate cheesecake topped with toasted marshmallows

Smores Cheesecake

Amanda
Smores cheesecake is the perfect way to celebrate Summer. Rich chocolate cheesecake is layered on a homemade graham cracker crust and then topped with jumbo marshmallows that are toasted.
5 from 2 votes
Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 3 hours 30 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 381 kcal

Ingredients
  

Graham Cracker Crust

  • 9 sheets graham crackers
  • cup granulated sugar
  • 5 tablespoons unsalted butter melted

Chocolate Cheesecake

  • 16 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 6 Tablespoons whole milk
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder
  • 24 ounces jumbo marshmallows

Instructions
 

Graham Cracker Crust

  • Preheat oven to 350˚ and grease a 9 inch spring form pan with butter or baking spray.
  • Place graham crackers and sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture resembles wet sand.
  • Press graham cracker mixture into the bottom of the prepared pan to form the crust.
  • Prebake the crust in the preheated oven for 5-7 minutes until the edges just start to turn brown. 

Chocolate Cheesecake

  • While the crust is cooking, rinse out the food processor and combine all of the ingredients for the cheesecake into it. Pulse the ingredients until they are combined. Scrape down the edges of the food processor and pulse a few more times to make sure everything is well incorporated. 
  • Pour the cheesecake mixture over the prebaked crust and return to the oven to bake an additional 40-45 minutes until the top of the cheesecake is no longer shiny and the mixture does not jiggle when you slightly shake the pan.
  • Allow the cheesecake to cool for 30 minutes at room temperature and then place it in the fridge to completely chill, about 2-3 hours or overnight for best results.
  • For serving time, top the chilled cheesecake with the jumbo marshmallows and toast the tops of the marshmallows with a kitchen torch or under the oven broiler until the marshmallows are toasted on top.
  • Remove the ring from the springform pan and slice and serve.

Notes

  • Use full fat cream cheese for the best flavor and texture.
  • Make sure to bring the cream cheese to room temperature before making the cheesecake so it mixes better and prevents lump.
  • Make sure to scrape down the sides of the bowl when making the cheesecake filling to make sure everything is well combined.
  • The cheesecake is done with it is no longer shiny on top and it doesn't jiggle when you shake the pan.
  • Make sure to chill the cheesecake completely to allow it time to set up. About 2-3 hours should work or overnight for best results.
  • Leave the collar around the outside of the springform pan until serving time to help the cheesecake set properly.
 

Substitutions and Variations

  • Marshmallows - Smaller marshmallows can be used for a thinner topping and for a more gooey topping, marshmallow fluff can be used.
  • Cheesecake Bars - Make this cheesecake in an 11" x 7" baking pan and cut it into bars instead. Top the bars with mini marshmallows and toast them with a kitchen torch. Grease the pan generously and also using parchment paper to help make sure the bars come out of the pan.
  • Mini Cheesecakes - Fill a muffin or cupcake tin with cupcake liners and divide graham cracker crust into them. Pre-bake the crusts at 350˚ for 5 minutes, add filling and return to the oven to bake for 15-20 minutes until set. Cool completely and top with mini marshmallows. Use a kitchen torch or the broiler in the oven to toast marshmallows before serving.
 

Make Ahead and Storage Instructions

This smores cheesecake can be made up to 3 days ahead of time without the marshmallows and stored in the refrigerator covered in plastic wrap. At serving time, at the marshmallows, toast them and serve.
This cheesecake can be stored in the freezer for up to 1 month without the marshmallows. Make sure to cool the cheesecake completely and wrap it tightly in plastic wrap before storing.
Leftovers will keep in an airtight container in the refrigerator for 3-5 days.
 

Nutrition

Serving: 1sliceCalories: 381kcalCarbohydrates: 60gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 189mgPotassium: 116mgFiber: 1gSugar: 44gVitamin A: 533IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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