Our ultra creamy S'MORES CHEESECAKE with it's thick, buttery graham cracker crust, layer of chocolate ganache & toasted marshmallow frosting is the stuff dreams are made of!
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5 from 2 votes

S'mores Cheesecake

Our ultra creamy S'MORES CHEESECAKE with it's thick, buttery graham cracker crust, layer of chocolate ganache & toasted marshmallow frosting is the stuff dreams are made of!
Course Dessert
Prep Time 4 hours 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings 16
Calories 487kcal
Author Ari Ziskin

Ingredients

For the crust:

  • 2 cups graham cracker crumbs I used gluten-free
  • 3 tablespoons granulated sugar
  • 1/2 cup melted butter or coconut oil

For the chocolate ganache:

  • 8 ounces good quality chocolate chopped (I always use dark chocolate)
  • 1/2 cup heavy cream half and half will work too

For the cheesecake:

  • 2 lbs cream cheese at room temperature (I always use the reduced fat and it turns out just fine!)
  • 1 cup granulated sugar
  • 4 eggs at room temperature
  • 2 teaspoons vanilla extract

For the marshmallow topping:

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 325. Spray a 9" springform pan with nonstick spray. Set aside.

Crust:

  • Combine graham cracker crumbs and sugar in a large bowl. Slowly add butter until crust is desired consistency - it should hold together, but not be soupy from too much butter. Press crust into the bottom of your springform pan. I also pressed mine all the way up the sides. You can make a super thick bottom crust, or also have it go up the sides - your choice.

Ganache:

  • Heat chocolate and cream over a double broiler (or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top). Stir constantly until chocolate is fully melted. Remove from heat and let cool just slightly so it thickens just a touch, about 3-5 minutes. Pour ganache over prepared crust.

Cheesecake:

  • Beat cream cheese and sugar until smooth. Add eggs one at a time until each is fully combined. Add vanilla. Pour cheesecake mixture over prepared crust and bake until just set, about 50-60 minutes. There should be no jiggle left to the cheesecake, and when you press lightly on the top, it should easily come back up.
  • Cool completely then refrigerate for at least 4 hours or up to overnight.

Marshmallow Topping:

  • Either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved.
  • Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed.
  • Generously spread frosting over your cheesecake. Torch with a kitchen torch if desired, and serve.

Notes

Leftovers may be refrigerated for 3-5 days, although the frosting does not stay as well as the cake, so if you know you will have leftovers, I recommend just frosting the pieces you are eating, then storing cheesecake and frosting separately.

Nutrition

Calories: 487kcal | Carbohydrates: 40g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 128mg | Sodium: 329mg | Potassium: 168mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1105IU | Calcium: 80mg | Iron: 1.2mg