S'mores Cheesecake
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Additional Time
10 hrs
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Total Time
11 hrs 25 mins
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Servings
10
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Course
Cake
S'mores Cheesecake
Description
S'mores Cheesecake begins with a standard graham cracker crust as the base. The filling is a mixture of cream cheese and sugar whipped until smooth and creamy, then combined with eggs, vanilla extract, and heavy cream. Melted mini marshmallows are folded into the mixture, adding sweetness and a unique texture. The cheesecake bakes in a water bath which moderates heat for even cooking, resulting in a creamy, dense filling without cracks.
The toasted marshmallows and hot fudge sauce topping deliver a warm, gooey finish reminiscent of s'mores. The toasted marshmallows offer a slightly caramelized exterior contrasting with the soft interior, while hot fudge adds richness and chocolate flavor.
This cheesecake suits occasions where a rich, festive dessert is desired, especially for fans of s'mores flavors. Its creamy texture and sweet marshmallow notes make it a decadent treat.
Keeps best chilled and should be served cold. The recipe yields one 9-inch cheesecake, sufficient for multiple servings.
Ingredients
- 1 Graham Cracker Crust 9 inches
- 1 cup granulated sugar
- 4 cream cheese 8 ounces each, room temperature, packages quantity not specified
- 4 egg room temperature, large
- 2 teaspoons vanilla extract pure
- ⅓ cup heavy cream
- 1 cup marshmallows Campfire® Mini brand
For the Topping:
- hot fudge sauce
- 12-15 marshmallows toasted, Campfire® Regular brand
Instructions
- Preheat oven to 350°F. Bring a kettle of water to boil for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds.
- Place Campfire® mini marshmallows into a large microwave safe dish. Microwave in 15 second intervals until marshmallows are puffed and melty. Stir until smooth. Add melted marshmallows to the cream cheese filling and mix until just combined.
- Pour the cheesecake filling over the prepared crust.
- Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate.
- Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Just before serving, top the cheesecake with hot fudge sauce and toasted Campfire® Marshmallows.
Notes
- This recipe makes one 9-inch cheesecake suitable for serving several guests.
- Using a water bath during baking helps maintain a creamy, crack-free cheesecake texture.
- Toasted marshmallows on top add texture and mimic traditional s'mores flavors when combined with hot fudge sauce.
User Reviews
Overall Rating
4.4
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