S'mores Cheesecake
A chocolate-swirled cheesecake on a graham cracker crust, topped with a chocolate ganache layer and fluffy marshmallow.
- Prep Time
- 35 min
- Cook Time
- 1 hr 25 min
- Total Time
- 2 hr
- Servings
- 12 servings
The first time I had S'mores Cheesecake was at the Cheesecake Factory, and I knew immediately I had to make my own version for the menu at Krafty Draft. It ended up becoming my birthday cake that year, which tells you exactly how much I loved it.
This one layers a chocolate cheesecake filling over a graham cracker crust, then tops it with a thin chocolate ganache and a cloud of marshmallow fluff folded with whipped topping.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp. granulated sugar
- 6 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 2 tbsp. unsweetened cocoa
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 3/4 cup heavy cream
- 10 oz. semisweet chocolate chips
For the Topping
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 7 oz. marshmallow fluff
- 4 oz. frozen whipped topping, thawed
- graham crackers, mini marshmallows, and chocolate chips, for garnish
Instructions
- 1Preheat oven to 350°F. Double-wrap the outside of a 9-inch springform pan with heavy-duty foil and set it inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with 2 tbsp. sugar in a small bowl, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3Heat 3/4 cup heavy cream in the microwave for 45-60 seconds, until it starts to boil. Pour over the 10 oz. of chocolate chips in a small bowl and whisk until melted; set aside.
- 4In a stand mixer, beat 8 oz. of the cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add the cocoa and another 8 oz. cream cheese with 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese and sugar one package at a time, beating until smooth each time.
- 5Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the melted chocolate and mix just until combined, being careful not to overmix.
- 6Spoon the batter over the crust and spread into an even layer.
- 7Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks). Bake for about 1 hour 25 minutes, until lightly browned on top.
- 8Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 9Cover and freeze for at least 4 hours, or overnight, to set. Release the springform sides, then invert the cheesecake onto parchment paper, remove the pan bottom, and flip back onto a serving plate.
- 10Heat the remaining 1/4 cup heavy cream until boiling, pour over the remaining 1/2 cup chocolate chips, and whisk until smooth. Spread over the top of the cheesecake and freeze for about 15 minutes to set.
- 11Beat the marshmallow fluff and whipped topping together until smooth, then spread over the chocolate layer. Return to the freezer for at least 30 minutes to set.
- 12Slice with a sharp knife, wiping the blade between cuts. Garnish with graham crackers, mini marshmallows, and chocolate chips, if desired. Store in the refrigerator for up to 7 days, or freeze for up to 1 month.
