Summertime is right around the corner and what is more perfect than a S’mores CHEESECAKE. If you are looking for a gourmet cheesecake recipe, look no further. Today I’ll be showing you how to make this delicious and creamy cheesecake recipe.
I for one am someone who loves a cheesecake recipe, especially when it has extra toppings. While this is a bit of a more tedious recipe, know that any one at any level of baking can make this delicious dessert.
Let’s go into the necessary ingredients and equipment for this s’mores cheesecake recipe!
Equipment & Ingredients
To make this s’mores cheesecake you will need these ingredients:
For the Graham Cracker Crust
- Graham crackers
- Brown Sugar
- Butter
For the Cheesecake Filling
- Cream Cheese
- White Granulated Sugar
- Cornstarch
- Eggs
- Heavy Cream
- Vanilla Extract
- Lemon Zest
For the Chocolate Ganache
- Milk Chocolate Chips
- Heavy Cream
- Salt
- Vanilla Extract
As for the equipment, you will only need a few items:
Making the Graham Cracker Crust
Start by preheating the oven to 350 degrees Fahrenheit, as the crust will be baked before the cream cheese filling is added. While that is heating up, ground down your graham crackers and add them to a bowl with the brown sugar and melted butter. Mix everything together until combined. This will become the bottom layer of the S’mores cheesecake.
Pour the mixture into the springform pan and press into the bottom of the pan evenly. Now place into the oven for 8 minutes until golden brown. Once it is done, remove from the oven and set aside for later.
Cream Cheese Filling
The s’mores topping is not the only thing that makes this cheesecake a gourmet cheesecake recipe. It is the classic New York style filling. Creating a creamy and decadent cheeseeake is always the goal and it starts with adding the cream cheese to a mixing bowl. Blend that will with a a hand mixer. It is necessary to blend between each ingredient addition to prevent clumping and ensure a thorough combination of all the ingredients.
Now add the eggs and egg yolk and beat together again until smooth.
In goes the sugar next, making sure to blend with the hand mixer afterwards. Then the lemon zest and heavy cream. This s’mores cheesecake recipe wouldn’t be good without the acidity from the lemon zest, which can also be substituted with lemon juice. This is a key component in holding everything together when the cheesecake bakes, helping give it the wonderful texture we love.
Bake & S'mores Cheesecake Topping
It is time to bring back the graham cracker crust that was set aside earlier. I know your kitchen must be smelling delicious from that baking! Now that it is cooled add the smores cheesecake filling to the springform pan. Now the baking method for this gourmet cheesecake recipe is important to get right. Place your cheesecake in the oven for 10 minutes and let it bake. Then after that, turn the oven down to 225 degrees Fahrenheit. Let it bake for 60 more minutes. At this point the cheesecake will be slightly wobbly in the middle even after this hour.
Make sure to do this last part so you can achieve a nicely done and creamy cheesecake. Turn the oven OFF and keep the cheesecake in the oven for 60 MORE minutes. Remove from the oven and let the baked s’mores cheesecake cool to room temperature. Then place that baby in the refrigerator for 12 hours or overnight. We all love a nice chilled cheesecake don’t we!?
Making the Ganache
The ganache is one of the simplest parts of this smores cheesecake recipe. The next day before you take the cheesecake out of the refrigerator, heat the heavy whipping cream in a saucepan. Make sure it begins steaming, but not boiling. Add the hot cream to the chocolate chips. Let them sit for 5 minutes so the chocolate can start to melt.
Then whisk it all together until smooth and shiny. This is the consistency you want for the ganache to be poured over the cheesecake, so only make this immediately before preparing to coat the dessert.
Pour the ganache on the center of the cheesecake and spread evenly letting it create beautiful drips down the side of the smores cheesecake. Here comes my personal favorite part. Add the marshmallows on top, covering all areas of the ganache. Now take that Butane Torch and evenly toast the marshmallows. Be careful not to keep it too high or use directly on one area of the marshmallows for too long. Just like s’mores, it will light on fire! Continue to evenly toast the top of the dessert until golden brown and even a bit more charred in some areas if that is how you like it!
That is the last step to creating this beautiful and delicious s’mores cheesecake!
Cut and serve to yourself and hopefully some family or friends! Everyone deserves to taste this delicious dessert. If you want to store for later you can use a cake glass cake container like I did and put the lid on top. Otherwise cut and store individually!
I hope you all enjoyed this s’mores cheesecake recipe. Please share this recipe with your family and friends. Leave a comment if you have any questions. Also check out our S’mores Charcuterie Board if you are s’mores lover like me!
S'mores Cheesecake Recipe
Course: DessertDifficulty: Medium8
servings29
minutes1
hour20
minutes12
minutesIngredients
- Graham Cracker Crust
1 cup graham crackers, finely ground
1 1/2 tablespoons brown sugar
3 tablespoons butter, melted
- Cheesecake Filling
2 cups cream cheese
2/3 cup white granulated sugar
1 tablespoon cornstarch
2 eggs, 1 egg yolk
1/4 cup heavy cream
3/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
- Chocolate Ganache
1 cup milk chocolate chips
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon vanilla extract
- Topping
2 cups mini marshmallows
Directions
- Preheat the oven to 350 degrees Fahrenheit. Prepare the spring form pan by spraying with baking spray
- In a bowl, add the ground graham crackers, brown sugar and melted butter. Mix together with a form until combined. Pour the graham cracker mixture into the springform pan and press firmly into the bottom of the pan.
- While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free. Add the cornstarch and mix into the cream cheese.
- Now add the eggs and egg yolk, beating the mixture again until combined. Add the sugar and mix until combined
- Finish the cheesecake filling by adding the heavy cream, vanilla extract and lemon zest, mixing once more until everything is smooth.
- Pour the cheesecake filling into the spring form pan and spread evenly. Place in the oven and bake for 10 minutes. Then lower the oven heat to 225 degrees Fahrenheit, letting it bake for 60 more minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
- Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
- Remove the cheesecake from the oven and let cool to room temperature. Place in the refrigerator for 12 hours/overnight.
- Before taking the cheesecake out of the refrigerator, make the ganache. In a heat safe bowl add the milk chocolate and salt. In a pot, heat the heavy cream in a pot on medium heat until steaming, but not boiling.
- Pour the hot heavy cream over the milk chocolate and let sit for 3 minutes before stirring.
Whisk together until a smooth ganache is formed. Add the vanilla extract and mix again until combined. - Remove the cheesecake from the refrigerator and pour the ganache on top. Spread evenly and let it drip over the edges.
- Now cover the top of the cheesecake and ganache fully with mini marshmallows.
- Take your butane torch and roast the top of the marshmallows. Enjoy!
