S’mores Cheesecake

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5 from 2 votes

S'mores Cheesecake contains the flavors and textures of a s'more sandwich and combines it with a creamy cheesecake.

Prep Time30

Cook Time1 40

Cooling Time1 30

Total Time3 40

Course: Dessert

Cuisine: American

Servings:

Calories: 667kcal

Author: Jennifer Fishkind

Ingredients

Crust:

2 sleeves honey graham crackers crushed
¼ cup granulated white sugar
¾ cup (1½ sticks) of salted butter melted

Cheesecake:

24 ounces (3 8-ounce) packages of cream cheese room temperature
13 ounces container of marshmallow creme
¼ cup all-purpose flour
½ cup sour cream
4 large eggs

Topping:

⅔ cup hot fudge room temperature and divided
2 cups mini marshmallows

Instructions

Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.
Crush the graham crackers and sugar in a food processor until completely crumbled and mixed.
Pour in the melted butter and pulse until a wet, sandy mixture forms.
Press the crust into the prepared pan, pushing it up the sides of the pan about ½ way and being sure to keep an even layer on the bottom.
Bake for 10-12 minutes or until the crust begins to get golden on the edges.
Reduce the oven temperature to 325 degrees Fahrenheit, remove the crust and allow it to cool while assembling the cheesecake filling.
To make the cheesecake, boil 4-6 cups of water in a kettle and set to the side. This will be used later to make a water bath.
Beat the cream cheese in a large mixing bowl using a stand or hand mixer on low until creamy and soft.
Slowly beat in the marshmallow cream until smooth and combined, about 2-3 minutes.
Beat in the flour until incorporated.
Add in the sour cream and continue beating on low until combined. Be sure to scrape the sides and bottom of the bowl as needed so that everything is evenly mixed.
In a separate, smaller bowl, mix the eggs, breaking the yokes, just until combined. Do not overbeat.
Slowly beat in the eggs using the mixer on low until the cheesecake mixture is creamy and of even consistency and color. Be sure to scrape the bottom and side of the bowl as necessary, so it combines evenly.
Line the bottom and sides of the cooled springform pan with aluminum foil and use a baking bag, if possible, to ensure no water can get into the pan.
Place the springform pan on a lint-free towel in a large baking pan or roasting pan, and then scoop in the cheesecake filling and spread it into an even layer.
Tap the springform pan down onto the towel several times to release any air bubbles.
Place the pan in the now 325-degree oven and pour the water into the baking or roasting pan until it comes up about 2 inches or halfway up the springform pan.
Bake for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble.
Turn off the oven and open the door of the oven slightly.
Allow the cheesecake to cool for 60 minutes, remove it from the oven, and remove the springform pan from the water bath.
Remove the outside of the springform pan, releasing the sides by running a butter knife around the edges if necessary.
Gently scoop ⅓ cup of hot fudge onto the middle of the cheesecake.
Sprinkle the mini marshmallows all over the top of the cheesecake, pressing them into the chocolate slightly if necessary, and keep them slightly away from the edge, so they don’t fall off as they heat.
Place the decorated cheesecake back in the oven and turn it to 400 degrees Fahrenheit.
Cook for another 3-5 minutes or until the marshmallows are soft and puffy, and then turn the oven to broil for 2-3 minutes or until the marshmallows are beginning to char.
Be sure to keep the oven cracked open so that you can watch the cheesecake as the marshmallows brown, or they may burn before you remove them.
Remove the cheesecake and drizzle with the remaining hot fudge, and then allow it to cool to room temperature, about 30-45 minutes, before cutting and serving.

Notes

Storage:

To Store In The Refrigerator: If you plan to eat the cheesecake within a few days, you can store it in the fridge. After the cheesecake has cooled to room temperature, cover the pan tightly with plastic wrap or aluminum foil, or transfer the cheesecake to a covered container. To keep the cheesecake fresh, store it in the coldest part of the refrigerator, away from any sources of heat or moisture. To slice and serve the cheesecake, let it sit at room temperature for about 15-20 minutes to soften slightly before cutting.
To Store In The Freezer: If you want to store the cheesecake for longer, you can freeze it. After the cheesecake has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil and then place it in a resealable freezer bag. To thaw the cheesecake, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can thaw the cheesecake in the microwave by microwaving it in short bursts on the defrost setting until it reaches the desired consistency again, be sure to store the cheesecake in a place where it won't be disturbed or bumped. You can also cut the cheesecake into slices before freezing it so that you can easily take out a single slice at a time to thaw and serve.

Tips:

A water bath helps to evenly distribute heat and moisture around the cheesecake as it bakes, which can help to prevent cracks and overcooking. Be sure to line the bottom and sides of the springform pan with aluminum foil and use a baking bag to keep the water out of the pan.
It's essential to allow the cheesecake to cool slowly after baking to help prevent it from cracking. After baking, turn off the oven, open the door slightly, and allow the cheesecake to cool for about an hour. Then, remove the cheesecake from the oven and let it cool to room temperature before refrigerating or slicing.
It's important to use room temperature ingredients when making cheesecake to ensure that everything combines smoothly and evenly. Be sure to take the cream cheese, eggs, and other ingredients out of the refrigerator at least an hour before you start baking to allow them to come to room temperature.
Here are a few tips for checking the doneness of your cheesecake:
1. The outer edges of the cheesecake should be set, while the inner circle should have only a slight wobble.
2. You can also check the cheesecake by inserting a toothpick or knife into the center. The cheesecake is done if it comes out clean or with only a few moist crumbs.
3. If the cheesecake is still jiggly in the center of the toothpick or the knife comes out with wet batter, it needs more time to bake.
4. It's important not to overcook the cheesecake, as it can become dry and crumbly. If you notice the cheesecake starting to crack or brown too much on the top, it's a good idea to reduce the oven temperature and bake the cheesecake for a shorter amount of time.

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