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S'mores Cheesecake Recipe
This S'mores Cheesecake Recipe is a delicious dessert with a graham cracker crust with layers of chocolate and marshmallow cheesecake then topped with chocolate ganache.
Prep Time
15 mins
Chill Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 slices
Calories: 659 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups graham cracker crumbles
- 1/2 cup butter melted
- 1/2 cup sugar granulated
- 16 oz Cool Whip thawed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 ounce blocks cream cheese softened
- 1/4 cup cocoa powder
- 1 cup marshmallow fluff
- 1 cup Nutella
- 8- oz chocolate chips Semi-Sweet
- 1 cup heavy cream
- chocolate bars marshmallows, and graham crackers for garnish
Instructions
- In a medium bowl, combine graham cracker crumbles with ¼ cup granulated sugar and then add melted butter and mix to thoroughly saturate the graham cracker crumble.
- Firmly press the crust mixture evenly into the bottom of a 9-inch springform pan that has been lined in parchment paper and then set it in the refrigerator while mixing the cheesecake filling.
- In a large bowl, with a mixer, mix powdered sugar and vanilla extract into the cream cheese until well combined and smooth.
- Mix cool whip with the cream cheese mixture until smooth and creamy.
- Divide the mixture evenly into 2 bowls. In one bowl mix in cocoa powder and the remaining ¼ cup of granulated sugar until smooth. In the other bowl mix in the marshmallow fluff.
- Remove the springform pan from the refrigerator and spread the chocolate cheesecake filling into the bottom of the pan evenly.
- Using a spoon or piping bag, swirl the Nutella over the chocolate cheesecake layer and place the cheesecake in the refrigerator for about 10 minutes or until the Nutella is firm.
- Remove the cheesecake from the refrigerator and spread the marshmallow cheesecake over the Nutella and chocolate layer evenly and then refrigerate the cheesecake for at least 1 hour.
- For the chocolate topping, in a medium microwave-safe bowl, microwave heavy cream for 1-minute increments until hot but not bubbling, mix in chocolate chips until well dissolved and smooth. It should be very liquid but thick enough to create a layer of chocolate coating. You can add more or less heavy cream to achieve this texture as desired.
- Remove the cheesecake from the springform pan. Place the cheesecake on a wire cooling rack over a baking sheet and then pour the chocolate mixture over the cheesecake making sure to coat the entire top and sides. Place back into the refrigerator for a few minutes so the chocolate can firm up.
- Top with marshmallows, graham crackers, and chocolate bars then slice the cheesecake and serve cool.
Cup of Yum
Notes
- If you wish to toast the marshmallow topping, use a brulee torch and make sure to toast the marshmallows on a separate plate before placing them on the cheesecake to avoid the chocolate from melting.
Nutrition Information
Calories
659kcal
(33%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
230mg
(10%)
Potassium
254mg
(7%)
Fiber
4g
(16%)
Sugar
62g
(124%)
Vitamin A
769IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 659
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 230mg | 10% |
| Potassium | 254mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 62g | 124% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.