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Decadent S'mores Cheesecake

A delicious cheesecake that combines rich creaminess with the nostalgic flavors of s'mores, complete with a crunchy graham cracker crust and toasted marshmallows.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham Crackers, crushed plus extra for garnish
  • 0.5 cups Unsalted Butter, melted use dairy-free if desired
For the cheesecake filling
  • 16 oz Cream Cheese, softened leave out of fridge for about an hour before using
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 0.5 cups Sour Cream substitute with yogurt for a lighter version
  • 1 cup Chocolate Chips use semi-sweet or dark chocolate, depending on preference
  • 2 cups Marshmallows mini or large (mini are easier to toast)
  • 2 tbsp Cocoa Powder optional, for a richer chocolate flavor

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the crushed graham crackers with melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until golden brown and fragrant. Let it cool completely.
Making the cheesecake filling
  1. In a large mixing bowl, combine softened cream cheese and granulated sugar. Use an electric mixer to beat until smooth and creamy. Add the vanilla extract, sour cream, and mix until fully incorporated.
  2. Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between. Once melted, fold the chocolate into the cream cheese mixture until well blended.
Baking
  1. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
  2. Bake the cheesecake for about 45-50 minutes. The center should slightly jiggle while the edges look firm. Turn off the oven, crack the oven door, and let it cool in the oven for an hour.
  3. After an hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Then, chill in the refrigerator for at least 4 hours, preferably overnight.
Topping and serving
  1. When ready to serve, spread mini marshmallows on top and use a kitchen torch to toast them lightly. Sprinkle additional crushed graham crackers for garnish.

Notes

For a Halal-friendly version, substitute dairy items with plant-based alternatives. Letting the cheesecake cool gradually helps prevent cracks on the surface. Patience is key with chilling for optimal flavor.