A decadent twist on the classic campfire treat—this S’mores Cheesecake is rich, creamy, and layered with graham cracker crust, toasted marshmallows, and silky chocolate ganache.

Why You’ll Love This Recipe

If you love s’mores and cheesecake, this dessert is a match made in heaven. It starts with a buttery graham cracker crust, followed by a toasted marshmallow-infused cheesecake filling that’s both gooey and smooth. Top it off with rich chocolate ganache and extra marshmallow or graham cracker toppings for that nostalgic campfire experience—all without leaving your kitchen.

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs

• 2 tablespoons granulated sugar

• 6 tablespoons melted unsalted butter

Cheesecake Filling

• 10 jumbo marshmallows (or 10 oz regular marshmallows)

• 32 oz cream cheese, softened

• 1 cup granulated sugar

• ½ teaspoon salt

• 4 large eggs

• ½ cup sour cream

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• 2 tablespoons cornstarch

Chocolate Ganache

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

Optional Toppings

• Additional marshmallows

• Graham cracker pieces

• Milk chocolate squares

Step-by-Step Directions

Prep Time: 40 minutes
Bake Time: 1 hour 15 minutes
Cooling + Chill Time: 7 hours
Total Time: 9 hours (with chilling)
Servings: 12
Calories: ~520 kcal per serving

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes and let cool completely. Wrap the outside of the pan in foil.
3. Toast the marshmallows on a parchment-lined baking sheet at 350°F for 4–5 minutes until golden. Watch closely.
4. Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese, sugar, and salt until smooth.
5. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, and vanilla. Mix in toasted marshmallows (scrape them back into batter if they stick). Add cornstarch and mix until just combined.
6. Pour batter into the crust. Place pan in a roasting pan and fill the outer pan with boiling water halfway up the sides.
7. Bake for 1 hour 15 minutes. Cover loosely with foil if browning too quickly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
8. Remove cheesecake from oven and water bath. Cool fully on a wire rack, then refrigerate for 6 hours or overnight.
9. For the ganache, heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then whisk until smooth. Cool slightly before spreading over cheesecake.
10. Decorate with extra marshmallows, graham crackers, and chocolate if desired. Chill until ready to serve.

Serving Ideas

• Torch the top marshmallows for a dramatic, golden finish.

• Serve with fresh berries to balance the sweetness.

• Make mini cheesecakes in muffin tins for individual servings.

Tips & Variations

• No roasting pan? Bake without the water bath, but expect more cracks (still delicious!).

• Gluten-free option: Use gluten-free graham crackers.

• Add a chocolate layer: Mix melted chocolate into half the cheesecake batter for a marbled effect.

Frequently Asked Questions

Can I use marshmallow fluff instead of toasted marshmallows?
It won’t have the same toasted flavor, but it will still add sweetness. Reduce the sugar slightly if using fluff.

Do I need a water bath?
Yes, it helps the cheesecake bake evenly and prevents large cracks. If skipped, texture may vary but flavor remains excellent.

How long can I store this cheesecake?
Keep refrigerated for up to 3 days. For best texture, serve within the first 48 hours.

Can I freeze it?
Yes! Wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Final Thoughts

This S’mores Cheesecake is more than just a dessert—it’s an experience. With each bite, you’ll get creamy cheesecake, crunchy crust, and that nostalgic toasted marshmallow flavor. It’s the perfect crowd-pleaser for holidays, birthdays, or cozy nights in.