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If you love s’mores and cheesecake, then you will love this delicious S’mores Cheesecake! This cheesecake marries the delicious flavors of a graham cookie crust and creamy cheesecake filling. It is topped with a smooth dark chocolate ganache and toasted meringue. This dessert is a must-try for anyone who loves s’mores.
In this delicious S’mores Cheesecake recipe, a graham cracker cookie crust lays the foundation for a smooth and creamy vanilla cheesecake filling! It’s so creamy and it is topped with a dark chocolate ganache and meringue, taking all of the elements of a s’mores it to another level of goodness.
For more cheesecake recipes, try Lemon Meringue Cheesecake, Tiramisu Cheesecake and Biscoff Cheesecake.
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WHY THIS RECIPE WORKS
- Graham cracker crust: The cheesecake sits perfectly on top of a classic graham cracker crust.
- Vanilla cheesecake filling: This vanilla cheesecake is velvety and super creamy.
- Chocolate ganache: It topped the most delicious dark chocolate ganache.
- Meringue: The toasted marshmallows is the essence of the s'more so this cheesecake is of course topped with lots of toasted meringue.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Graham crackers: Graham crackers are traditionally used to make s'mores, so the base of this cheesecake is graham crackers. If you can't buy graham crackers, I recommend using Digestive cookies.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take the eggs out of the fridge 1-2 hours before baking.
- Chocolate: I recommend using semi-sweet chocolate chips for the ganache.
- Egg whites: The egg whites are used to make the meringue.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this S'mores Cheesecake. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 in spring pan lined with parchment paper in the bottom.
STEP 1: In a food processor, add the cookies and granulated sugar and blend it all together until a fine crumbs texture. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: Add the graham cracker crumbs to the spring pan and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.
STEP 3: For the cheesecake filling, with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute. Add granulated sugar and let it mix for 1 minute on low speed.
STEP 4: In a small bowl, mix together the sour cream and cornstarch. Add it to the cream cheese mixture with the vanilla extract and let it mix until combined. Then add two eggs at a time and let it mix on low speed until combined.
STEP 5: Pour the cheesecake batter into the spring pan. Bake for 1 hour and 10 minutes. Once baked, turn off the oven and with the oven door slightly open let the cheesecake cool down in the oven for 1 hour. Finally, place it in the fridge and let it set for at least 6 hours, preferable overnight.
STEP BY STEP INSTRUCTIONS - GANACHE AND MERINGUE
STEP 1: Melt the chocolate and butter in the microwave or over a double boiler. Once melted add the cold heavy cream and with a rubber spatula gently stir it together until smooth. Pour the ganache over the cheesecake and place the cheesecake in the fridge while making the meringue.
STEP 2: In a mixing bowl of your stand mixer or hand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.
STEP 3: Take it off the heat and place it in your stand mixer, and immediately set it at the highest speed. Let it mix for 5-6 minutes until the bowl feels room temperature and the meringue creates stiff peaks. Then add the vanilla and whisk it in.
STEP 4: Add the meringue on top of the cheesecake and with a kitchen torch give it a torch.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, you can replace it 1:1 for full-fat greek yogurt.
Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.
Yes, cover it with plastic wrap and you can store it up to 3-4 days in the fridge.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream
STORAGE
Store the S'mores Cheesecake covered with plastic wrap or in an airtight container in the fridge. You can store it in the fridge for up to 3 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
S'mores Cheesecake
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g graham crackers or digestive
- 2 tablespoon granulated sugar
- 75 g butter
CHEESECAKE
- 800 g full fat cream cheese room temperature
- 250 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
GANACHE
- 100 g semi sweet dark chocolate
- 100 g heavy cream
- 10 g butter
MERINGUE
- 90 g egg whites about 2-3 egg whites
- 180 g granulated sugar
- ½ teaspoon vanilla paste
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g graham crackers or digestive, 2 tablespoon granulated sugar, 75 g butter
- In a 23 cm/ 9-inch spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. While it cools down, make the cheesecake filling. Keep the oven turned on.
CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Add granulated sugar and let it mix for 1 minute on low speed.800 g full fat cream cheese, 250 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.200 g sour cream, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract, 4 large eggs
- Pour the cheesecake batter into the spring pan.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 10-15 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a wire rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.
GANACHE
- Melt the chocolate and butter in the microwave or over a double boiler. Once melted add the cold heavy cream and with a rubber spatula gently stir it together until smooth.100 g semi sweet dark chocolate, 10 g butter, 100 g heavy cream
- Move the cheesecake to a serving dish and pour the ganache over the cheesecake. Place the cheesecake in the fridge while making the meringue.
MERINGUE
- In a heat safe mixing bowl of your stand mixer or mixing bowl, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.90 g egg whites, 180 g granulated sugar
- Take it off the heat and place it in your stand mixer or using a hand mixer, and immediately set it at the highest speed. Let it mix for 5-6 minutes until the meringue creates stiff peaks. Then add the vanilla and whisk it in.½ teaspoon vanilla paste
- Add the meringue on top of the cheesecake and with a kitchen blowtorch give it a torch.
Jackie
This is my 3rd time trying to post. Keep getting kicked off right before I am done. Staying with it because this recipe was fabulous. Wish I’d taken a picture before we cut it, but regardless, it was delicious. Thank you!