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S'mores Cheesecake
Prep Time
30 mins
Cook Time
1 hr 35 mins
Cooling and refrigeration
5 hrs
Total Time
2 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 5 tbs butter, melted
  • 3/4 cup mini chocolate chips
  • 1 cup mini marshmallows
For the cheesecake
  • 32 oz. cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tbs corn starch
  • 2 eggs
  • 1/2 cup sour cream
  • 3/4 cup heavy cream
  • 2 tsp vanilla extract
For the topping -
  • 10 oz. hot fudge sauce, warmed
  • 2 cups mini marshmallows
To make the crust
  1. Preheat the oven to 325 degrees F. Wrap the bottom of a 9-inch springform pan with foil. Grease the springform pan and set aside.

  2. In a small bowl, combine the graham cracker crumbs, brown sugar, vanilla extract, and melted butter. Press the crust into the bottom of the springform pan and halfway up the sides. Sprinkle the mini chocolate chips and mini marshmallows across the bottom of the crust. Set aside.

To make the cheesecake
  1. In the bowl of a stand mixer, beat the cream cheese on medium speed until fluffy and smooth. Scrape the bottom and sides of the mixing bowl. Beat again for another minute or two.

  2. Add the corn starch and granulated sugar. Mix until combined.

  3. Add the eggs one at a time, mixing until combined.
  4. Add the sour cream, heavy cream, and vanilla extract, beating until everything is well mixed. Make sure to scrape down the sides and bottom of the bowl at least once.

  5. Transfer the cheesecake batter to the springform pan, spreading it around to make sure that it's even.
  6. To avoid having the top of the cheesecake crack during baking, set the springform pan inside of an oven safe baking pan that is larger than your springform pan. Add water to the baking pan so that it comes halfway up the sides of the springform pan.

  7. Slide the water bath and springform pan into the oven and bake for 90-95 minutes.
  8. Turn the oven off, open the door halfway, and let the cheesecake start to cool for 10 minutes.
  9. Take the cheesecake out of the oven and out of the water bath, and set it on a wire rack. Wait 10 more minutes.

  10. Run a butter knife between the cheesecake and springform pan to carefully separate it. Let it cool for another hour.

To make the topping
  1. Spread warmed fudge sauce over the top of the cheesecake. Top with mini marshmallows in an even layer so that the entire top is covered.

  2. Put the cheesecake under the broiler for about 30 seconds or until the marshmallows are toasted.

  3. Let the cheesecake cool completely. Cover and refrigerate for at least 4 hours.  Slice and serve!