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I can’t wait for you to try this one. My S’mores Cheesecake mashes together everything awesome about campfire sweets with a rich, dreamy cheesecake. There’s a buttery graham crust, an ultra-creamy filling, and a gooey marshmallow and chocolate topper that’s just wild. It looks like something fancy from a bakery but, honestly, it’s a total piece of cake to whip up.
Why You'll Love Every Bite
This is like the fancy grown-up cousin of the s’mores you had as a kid. The flavor combo is unreal — creamy cheesecake, melty chocolate, and toasted marshmallows all in one forkful. I always bring it to summer hangouts and people are amazed but (don’t tell anyone) it’s way easier than it looks.
All Your Must-Haves
- Yummy Crust Base: Crushed graham crackers (grab a box or crush a pack at home, either’s fine).
- Melty Goodness: Pour in melted butter so the crust stays put.
- Vanilla Love: A dash of real vanilla to bring the flavors up.
- Cheesy Filling: Soft cream cheese (go full fat for creaminess).
- Sugar Fix: Scoop of regular white sugar for sweetness.
- Richness Factor: Heavy cream makes it extra silky.
- Eggs For Body: Eggs work to set the cheesecake when it bakes.
- Secret Ingredient: Add a little bit of cornstarch to keep things smooth and hold it together.
- Chocolate Dream: Toss in some semi-sweet chips for chocolate bits in every slice.
- S’mores Vibes: Throw on mini marshmallows for that toasted campfire thing.
- The Finisher: Smother it in warm hot fudge sauce to finish off.
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Super Fun Step-by-Step
- Final Glaze
- Spoon hot fudge on top, pile marshmallows all over, and give them some pretty swirls.
- Chill It Right
- Let your finished cheesecake hang out for four hours in the fridge so everything stays together when you cut it.
- Broil the Top
- Stick it under the broiler real quick until those marshmallows get golden. Don’t walk away—they burn fast.
- Chill Down
- Let it cool in the fridge an hour or more for easy slicing.
- Bake It
- Pour boiling water into your big outer pan so it comes halfway up the cheesecake and bake for about 90 minutes. Give it time to cool down naturally in the turned-off oven, then leave it on the counter.
- Whip the Batter
- Beat your cream cheese smooth, then mix in the rest of the goodies so the batter’s nice and thick. Pour it into your pan.
- S’mores Layer Time
- Sprinkle marshmallows and chocolate right over the crust, evenly if you can.
- Build Your Crust
- Preheat to 325°F, coat your pan with nonstick spray, then smash the graham crackers with butter, sugar, and vanilla. Press into the pan and let it climb up the sides a bit.
My Go-To Tricks
Want silky filling? Let your cream cheese warm up a bit so it's room temp when you start. Don’t go wild mixing—the smoother, the better, but we don’t want air bubbles. Grab foil and wrap your pan before that water bath or you’ll have a soggy, sad crust. When marshmallows go under the broiler, keep an eye out—they can scorch in no time.
Keep It Tasting Awesome
Pop leftovers in the fridge with some wrap on top and you’ve got dessert for up to five days. If you’re planning ahead, freeze without toppings—just wrap it up tight for a solid three months. Thaw in the fridge overnight, then pile on marshmallows and fudge before enjoying.
Ways To Make It Stand Out
To make it super fancy, pour a little extra fudge on top or grab a scoop of whipped cream. Serve with a cup of hot coffee, cocoa, or even cold milk for that nostalgic vibe. This is my favorite thing to bake for birthdays, family barbecues, or if I want to give someone a special little treat.
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Frequently Asked Questions
- → What's the point of a water bath?
A water bath keeps the cake moist while it bakes. This prevents the surface from cracking and ensures an even texture.
- → How do I stop leaks into my pan?
Wrap the outside of your pan with heavy-duty foil, going all the way up the sides. Double wrapping helps avoid any water sneaking in.
- → How will I know the cheesecake's done?
The edges should feel firm, but the center should do a little wiggle. Skip using a knife to check—it could ruin the surface. It'll set as it cools.
- → Can this be prepped in advance?
Definitely! You can make it 2 to 3 days early. Just toast the marshmallows and drizzle the fudge fresh before serving for that perfect touch.
- → Why does it need slow cooling?
Gradual cooling stops cracks from forming and ensures the creamy texture stays intact. Never chill it straight from the oven.