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S'more Cheesecake

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Macheesmo
Updated Apr 11, 2017
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All the classic campfire s'more flavors baked into a decadent cheesecake – that's easy to make!

More About This Recipe

  • Seriously, who doesn’t love a good s’more? They’re one of the best things on the planet. But: There are two issues. First, you need a fire. Second, they are messy. Turns out that the s’more ingredients (graham crackers/chocolate/marshmallows) go equally well together in my S’more Cheesecake. It’s actually an easy cheesecake to make since it doesn’t require any fancy water baths. Most importantly, anyone with a broiler in their oven can make the marshmallow topping perfectly toasted! The marshmallow topping might look intimidating, but it’s pretty straightforward. Basically, it’s a cheater’s meringue. Be careful that the topping doesn’t get too hot, as it might cook the eggs. This is a show-stopping dessert and definitely classes up some traditional campfire eats.

S'more Cheesecake

  • Prep Time 30 min
  • Total 6 hr 0 min
  • Servings 12
  • Ingredients 16
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Ingredients

Golden Grahams™ Crust

  • 1 1/2 cups crushed Golden Grahams™ cereal (or graham crackers)
  • 3 tablespoons sugar
  • 6 tablespoons melted unsalted butter
  • 1 pinch salt

Filling

  • 10 oz milk chocolate, melted
  • 16 oz cream cheese
  • 3/4 cup sugar
  • 1 pinch salt
  • 3/4 cup heavy cream
  • 3 large eggs

Marshmallow Topping

  • 1 cup sugar
  • 2 large egg whites
  • 1 teaspoon cream of tartar
  • 1 pinch salt
  • 12 large marshmallows, cut into quarters
  • 1/2 teaspoon vanilla extract

Instructions

  • Step 
    1
    Pulse Golden Graham cereal™ or graham crackers in a food processor until they are in a coarse meal. Then stir with other crust ingredients.
  • Step 
    2
    Pack crust into a springform pan. Use a measuring cup to pack it in to make sure the crust is evenly packed around the edges. Bake the crust at 350°F for 12 minutes. Then let cool.
  • Step 
    3
    Meanwhile, combine cream cheese, sugar, and a pinch of salt in a mixing bowl with a hand mixer or in the bowl for a stand mixer. Combine until smooth.
  • Step 
    4
    Add eggs to the filling and stir to combine. Then stir in melted, but not hot chocolate. I recommend just melting the chocolate in the microwave in 30 second bursts, stirring after each burst.
  • Step 
    5
    Finally, add heavy cream and mix well until mixture is smooth.
  • Step 
    6
    Pour mixture into crust and bake at 325°F for 55-60 minutes until just set.
  • Step 
    7
    Turn off your oven, crack the oven door, and let the cheesecake cool slowly in the oven for an hour.
  • Step 
    8
    Remove cheesecake and transfer to fridge to cool completely. Let it cool for at least 3-4 hours.
  • Step 
    9
    Meanwhile, add all the topping ingredients to a large mixing bowl except for the marshmallows. Heat the bowl over a pot of boiling water and whisk the ingredients until they are well combined and starting to turn silky.
  • Step 
    10
    Cut marshmallows into quarters and add them to the topping. Let them melt slowly and whisk constantly as they melt. Once the marshmallows are melted, beat the topping furiously for 4-5 minutes until the mixture holds stiff peaks.
  • Step 
    11
    Remove the cheesecake from the springform pan and top with the marshmallow topping. Work quickly at this point or the topping will solidify.
  • Step 
    12
    Turn your broiler on high and broil the cheesecake for 60-90 seconds until the topping is just starting to brown. Be careful as it will burn quickly.
  • Step 
    13
    Remove cheesecake once the topping is lightly browned and let it cool for a minute. Then slice and serve!

Nutrition

No nutrition information available for this recipe
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