S’mores Cheesecake
This incredible S’mores Cheesecake recipe features a buttery graham cracker crust, decadent homemade cheesecake and the best marshmallow and fudge topping! There are even mini marshmallows and chocolate morsels layered right onto the crust to really seal the deal on that classic s’mores flavor.
If you’re craving more gooey s’mores goodness, you need to try my Layered Double Chocolate S’mores Cookie Bars and S’mores Skillet Cookie!
Table of Contents
I’ve found heaven on earth – and it’s this cheesecake recipe! I’m a huge fan of s’mores flavored anything, especially during the summertime when I want to feel all of the bonfire feelings. With a recipe like this, I can get my s’mores fix without having to sit by a campfire! For those of us who live in the south, we know how treacherous those hot summer nights can be.
The crust of this cheesecake is your average buttery graham cracker crust, but it’s enhanced with flavors of sweet marshmallows and chocolate morsels to really solidify that s’mores flavor. It’s layered with my signature cheesecake recipe (that honestly can’t be bested) topped with hot fudge sauce and gooey marshmallows. Are you drooling yet?
While this homemade cheesecake may be a real show-stopper, fear not! It’s a whole lot easier to make than you may think it is and always impresses at parties of all kinds. Since I consider myself something of a cheesecake expert, I’ve also included plenty of little tips and tricks to help make this process wonderfully simple for you.
Ingredient Notes
Vanilla Extract – I always recommend using pure vanilla extract. It lends a much better flavor than imitation.
Graham Cracker Crumbs – If you can’t find graham cracker crumbs at the store, you can get regular graham crackers and pulse them in a food processor until they blend into crumbs.
Heavy Cream – While it’s best to use heavy whipping cream, you can use half and half but do not go any less fat than that. Note that half and half is thinner than heavy whipping cream so use about a tablespoon less.
Cream Cheese – Don’t try to make the cheesecake “lighter” by using low fat cream cheese. It will change the texture. Use full fat, original cream cheese and make sure to take it out of the refrigerator 30-45 minutes before using it.
Hot Fudge Topping – If you’re a fan of the way the hot fudge compliments this cheesecake, be sure to make my Oreo Mint Chocolate Chip Cheesecake! It’s got a very similar vibe.
See recipe card for complete information on ingredients and quantities.
How to Make S’mores Cheesecake
Prepare – Preheat the oven to 325°F and grease a 9 inch spring form pan. You’ll also need a large roasting pan to create the water bath.
Make the crust – Combine the graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix well and evenly spread the crumb mixture in the bottom of the spring form pan, pressing it over the bottom and half way up the sides (1).
Create the base s’mores layer – Spread mini chocolate morsels and marshmallows over the crust (2).
Make the cheesecake mixture – In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and fluffy. Scrape the sides and bottom of the bowl and beat for another minute. Mix in the cornstarch and sugar until combined. Beat in the eggs until incorporated. Mix in the sour cream, vanilla, and heavy cream until also incorporated.
Pour the batter – Carefully pour the cheesecake batter into the springform pan (3, 4).
Create the water bath – Place the roasting pan into the oven. Place the cheesecake spring form pan inside of the roasting pan. Carefully add water to the roasting pan, going about halfway up the side of the spring form (5).
Bake and rest – Bake for 90-95 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake rest for 10 minutes before you take it out of the oven (6).
Let it rest again – Let the cheesecake rest for 10 minutes on the counter. Then, gently run a butter knife between the sides of the cheesecakes and the springform to carefully separate it.
Chill – Cool cheesecake for an hour in the refrigerator.
Add the toppings – Turn on the broiler in the oven. Evenly spread the warmed hot fudge sauce across the top of the cheesecake (8). Sprinkle marshmallows on top of the fudge (9).
Toast the marshmallows – Place the cheesecake back in the center of the oven under the broiler. Let the marshmallows toast for just 30-35 seconds. Remove the cheesecake from the oven once marshmallows are lightly browned (10).
Chill again – To cool the cheesecake completely, cover it loosely with foil and refrigerate for a minimum of 4 hours.
Recipe FAQs
YES! The reason for baking a cheesecake in a water bath is to keep direct heat away from the baking dish.
Cheesecakes are heavy on both cream and eggs. If not baked evenly and slowly but exposed to direct heat, it would not be baked uniformly. The outside will be overdone and inside will still be gooey. Creating a water bath ensures even baking throughout the whole dish by keeping layer of protection between the baking dish and oven heat.
Without the water bath, cheesecake will be sagging in the middle, is likely to crack, and most importantly, it would be over-cooked on the outside and under-cooked on the inside.
It’s not gluten-free, but it can be made that way with one simple swap!
The only part of this cheesecake that contains gluten is the graham cracker crust. Use gluten–free graham crackers and pulse them into crumbs to create a gluten-free crust. Everything else listed here should already be naturally gluten-free, but always check your labels just in case.
Before baking: Separate the springform side and bottom part. Then, take the bottom part of the pan and lay it down on a sheet of parchment paper. Use a pencil to trace around the bottom of the pan. Keep in mind that the circle will need to be just a little bigger than the bottom of the pan.
Cut out the circle you traced. Put the spring form back together. Spray the springform with cooking spray and fit the parchment paper circle on the bottom.
After baking: When you are ready to take the cheesecake out, make sure to use large, hard spatula. Have the serving dish or the cardboard cake circle ready.
Carefully slide the spatula in between the parchment paper and the bottom of the springform pan. Gently pull the cheesecake off of the springform and right onto the serving dish. Keep them side by side, and make sure you don’t tilt the cheesecake pan!
How to Store S’mores Cheesecake
Make sure to store the cheesecake in the refrigerator and keep it covered tightly with plastic wrap. Properly stored, s’mores cheesecake will stay fresh for up to 5 days.
I recommend simply storing it in the same pan it was baked in.
How to Freeze S’mores Cheesecake
If you plan on freezing s’mores cheesecake, you must do so without the toppings.
Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the spring form pan to separate the cheesecake from the pan. Place the pan with cheesecake in the freezer and freeze for about an hour.
Carefully take off the side portion of the spring form. At this point, you can either keep the bottom of the spring form with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil.
Wrap the cheesecake and the bottom of the pan with plastic wrap in 2-3 layers. Then, wrap the whole thing with aluminum foil. As an added protection from air, you can place the whole things in a large, zip-lock freezer bag, but that’s not necessary.
Make sure to date and label before placing cheesecake back in the freezer. This cheesecake will stay fresh in the freezer for 2-3 months.
To thaw frozen cheesecake, make sure to do so slowly. Place cheesecake from freezer into the refrigerator and let it thaw overnight.
More Cheesecake Recipes To Try
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S’Mores Cheesecake Recipe
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- ¾ cup mini chocolate morsels
- 1 cup marshmallows
Cheesecake:
- 32 oz cream cheese softened
- ½ cup sour cream
- 2 eggs
- ¾ cup heavy cream
- ¾ cup white granulated sugar
- 2 Tbsp corn starch
- 2 tsp vanilla extract
Topping:
- 10 oz hot fudge topping warmed
- 2 cups marshmallows
Instructions
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
- Spread mini chocolate morsels and marshmallows over the bottom, evenly.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs until well incorporated.
- Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
- Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
- Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
- Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
- Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour.
- Turn on the broiler in the oven.
- Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
- Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
- Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.
Video
Notes
- Water Bath: remember, DO use the water bath technique, it does strongly affect the texture of the cheesecake for the better.
- How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.
- Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This was easy to make.
Thank you so much! 😊 I’m so glad you found it easy to make, that was my goal!
Delicious! Made it for a group gathering and everyone loved it. (I will use a little less hot fudge next time, but just a personal preference.) Definitely a keeper recipe.
I’m so glad it was a hit at your gathering! I’m thrilled it’s a keeper for you!
I made this exactly as it instructed. The only recommendation I would give is to bake the crust for 10-25 minutes prior to adding the cheese cake mixture. The crust was a little gooey without baking first, however it was delicious and brown sugar instead of white sugar is amazing and was delicious. I love the idea of using heavy cream instead of sour cream. This made it more creamy and less sweet or tart and is what I do now with other cheese cake recipes. Thank you for an AMAZING recipe. My daughter loves S’mores Cheesecake that was often made by an Italian restaurant that is now closed so I was happy to make an even better version than the restaurant.
I’m so happy to hear that you enjoyed the S’mores Cheesecake! Thanks for trying it out and sharing your thoughts!
I’ve only made 2 cheesecakes in my life. But 2 weeks ago my 11 year old granddaughter picked this recipe for us to make for her Dad’s birthday. It was such fun to make it with her and it was a huge hit with the entire family! My grandson turns 18 tomorrow and he requested this same cake so I’ve just finished making one for him. All my family members (young and old) give your recipe 5 stars.
Hi can i use a 10 inch pan instead and if so how do i adjust the recipe
I just made this last night and ate it this morning. It was amazing. It was so soft and pillowy. Truly one of the best cheesecakes I’ve ever made.
Reading the blog and the title;
I was so so so soooooooo hoping that the cheesecake would become a component of the S’mores tastes. But alas it is just a traditional cheesecake. Graham crust and fudge on top and a sprinkled mini marshmallows on top sounds cute but it doesn’t really make me want it because of the S’mores title.
This gives me ideas on how to try this tho.
Thanks 🙏
Does the crust not require being baked first? I’ve never made cheesecake without having to bake the crust first and then add the cheesecake part?
When doing the water bath, are you using hot/boiling water? Or room temp? Also , can I use torch instead of broiling the mallows? Thanks
You use room temp water and of you know what your doing with one then sure.
Hands down best cheesecake !
Wow! Thanks, Kelly! So glad you liked it!
I first made this cheesecake in 2016 for thanksgiving & my grandmother loved it so much I’ve had to make it for every holiday since. She passed a few years ago, but this is a staple for our family gatherings. Thank you for this recipe & the memories it has created.
Thanks, Paige. I am so glad you liked the cheesecake but I am so sorry to hear about your grandmother.
I hope you’re still responding! I’m making this tomorrow. I’ve never made a cheesecake without baking the graham cracker crust first. If you don’t mind me asking, what I’d the reason for this?
Hi!! I’m going to be making this for Thanksgiving this year!! I’m wondering if I can do steps 1-13, and then refrigerate overnight? Then the next day just before serving adding the chocolate fudge (or I may make a ganache, haven’t decided!) and broiling the marshmallows? Then serving immediately. Very excited to try! Can’t wait! Thank you!
Hi Stefanie,
Yes, you can make it all ahead and then add the chocolate and marshmallows before serving. I hope you enjoy it!
Came out amazing! We actually used our Green Mountain pellet smoker to bake it. It got the smokey flavor just like a s’mores while camping.
Oh, what a good idea, that sounds amazing! I am so glad you liked them, Krista! Thank you for stopping by!
Might wanna check out someone using your photos for their business…
Thank you so much, Rachel! Believe it or not, people do it all the time, I will look into it. Thanks again!
Hi! Loved this recipe, it was a huge hit at our Memorial Day gathering. Any tips on how to best cut it? The marshmallows on top made things a little difficult. Thanks!
Hi Kristina,
Sorry for getting back to you see late, I had responded but for some reason it didn’t post. I would wipe the knife clean between slices but with the marshmallow it does make it a little difficult.
I’m hoping you get this question and are still responding since most of the questions were written back in 2015. I want to make this for an Eagle Scout Court of Honor, but I’m going to need 8 of them. My question is, would I be able to freeze them after the cheesecakes are done? Then thaw them and add the hot fudge and marsh mellows before serving? Nothing like scouting and s’mores!
Thank you!
Hi Michele!
As long and this site is living, I’m definitely responding 😀 (For faster response, feel free to send me a message on my blog’s FB page. That goes straight to my phone.)
Yes, you can definitely freeze them and do the topping once thawed. You will only be using a broiler to toast marshmallows so it will only take a few seconds. Warm up the fudge topping so it spreads easily.
I really hope that everyone enjoys the cheesecake!
Hi there, this cheesecake looks so awesome I want to make it tomorrow… I’m in the uk and I have read through the recipe and can substitute the Crackers for digestives… but the cream cheese amount is a little confusing is it 4 x 8oz?
Please and thank you xx
Hi Samantha!
I’m sorry, in the US cream cheese comes in 8 oz packages. So the total of cream cheese is 32 oz, which is about 908 grams. I really hope it helps! I’ll add conversion to the recipe right now.
Hi ya… No worries I decided to go with the 4×8oz and the recipe worked great… The cheesecake was awesome!
But unfortunately I didn’t remember to take a photo damnit…
Thanks for a great recipe xx
I’m so happy it worked!!
Well…I guess you’ll have to make it again 😉 for the photo, of course!
lyuba hey i have a question for you when you turn on the broiler how high do you go to? and i love your recipe and it looks amazing
Thank you so much!
I have two setting on my broiler, “high” and “low.” I usually set my broiler to the low one and place the cheesecake about 5 inches away. I set it to low at sit and watch it, once it starts to brown, It goes fast from there. If I set it on high, it burns too fast 🙂 Marshmallows are very light and easily browned.
Hi there, I was so excited when I saw this cheesecake I decided to give it a go.
I followed your recipe to a tea but unfortunately my cheesecake ended up falling apart when I removed from the spring foam after letting it cool completely for an hour. It essentially didn’t set what so ever and almost still appeared watery/runny in the inside.
Do you have any ideas as to what I could’ve done wrong? Possibly over mixed or maybe water got into it? Should’ve cooled longer?
I want to try to make another one on my next day off but really don’t want to end up throwing another one out.
Let me know if there is anything you think I could’ve did differently.
Thanks,
Alandrea
Hi Alandrea!
Quick question before I run through some possibilities, did you take the cheesecake out of the spring form after an hour on the counter (still warm) or after it was refrigerated? If you tried taking out the cheesecake after just an hour on the counter it’s too soon. It had no chance to settle or cool. Definitely don’t take cheesecake out of the pan until after you’ve refrigerated it. Let me know and if it was after you refrigerated it, then we’ll run through other things that may have gone wrong 🙂
I’m really confused. When I put it in the broiler — should the springform ring still be on it or should I remove it once I take it out of the fridge and put on the hot fudge and marshallows?
Thank you!
Hi Crystal,
You will take it out of the spring form pan to add the fudge and marshmallows. Under the first picture in this post I have a video posted of me making this cheesecake that you might find helpful.
I’ve made this cheesecake 2-3x already, and currently have one baking in the oven. It’s my “special treat” dessert for birthdays, Holidays, etc.
Only change I make is I don’t add sugar to the graham cracker crumbs. I like them just as they are, with melted butter and vanilla. Other than that, I follow the recipe to a T and it comes out perfect every time! Thank you for the special recipe 🙂
I am SO happy to hear that, Emily! You made my day 🙂
Hello from Athens Greece. I’d love to bake this cheesecake for Valentines! However, do you have a recipe for homemade hot fudge instead of store bought? Thank you!!
This cheesecake. No words…I just…WOW.
I’ve been wanting to make this for ages and made it for national cheesecake day and my mom said it’s the best thing I’ve ever made, and possibly her new favorite desert in the world. She said I could sell it in restuarants.
Absolutely Uhmazing. Seriously good job with this one!!! The oNLy thing I had a problem with was when I poured the batter in the marshmallows from the bottom rose to the top?? Otherwise, PERFECT!
I”m SO glad you like it, Natalia! Thank you!
I can recommend scooping the batter over the marshmallows and chocolate instead of pouring, that should keep the marshmallows on the bottom.
Thank you again 🙂
Just a friendly heads up: your site is practically not functional without turning on my ad blocker! Just look at the console in your Chrome browser (right click -> inspect -> console): there are literally hundreds of errors likely caused by ads; I’m sure the giant pop-up video ad from the ad across the bottom of the screen isn’t helping either. Figured you’d probably want to know…
Hi Jamie,
Thank you for letting me know but I don’t actually have pop up ads on my desktop view. There is an ad on a mobile view that first pops up but it goes always if you hit the bit “x” in the corner. On the desktop view, there aren’t any ads that block the post. The one on the bottom, opens a new window if clicked. I just tested on different computers and it doesn’t pop up. I’m not sure if you are using computer browser or mobile. Nothings pops out on any posts for me. I actually don’t like pop up ads so I avoid using them.
On a side note, I have to have ads on my site to pay for the food and bills for my family. I provide all the recipes to my readers for free, therefore I have to use other sources of payment. I hope that is understandable since the service is provided for free.
Thank you!
Hi LOVE your recipe! would love to attempt it but was wondering if you could give me the measurements in Metric Units please =) I really want to make this for my family!
Hi there!
Thank you. I really do hope you will try it. You can actually pop each measurement in google search and it will give you the answer right away. 🙂 I love that feature. Just type in something like “1 cup in grams” and it will show you.
(You can also try this site: http://dish.allrecipes.com/cup-to-gram-conversions/ )
I hope it all works out!
How long do you think i should bake if i plan on making cheesecake bites with this recipe? Any ideas on the usual bake time for cheesecake bites?
If you are doing a 9×13 pan you will have less time. Start with 45-55 minutes. You can always check the firmness of the cheesecake by touching it in the middle.
Now that’s a cheesecake! Looks unbelievable!
Thank you so much, Eden!
Every time I think I have seen the best cheesecake ever, I have to swallow my words and admit that this one is the best and probably the most delicious cheesecake ever made to stick to one’s hips. Life is short and this cake is delicious. What else can i say?
This looks fabulous!
This cheesecake is gorgeous!!! Stunning shots!
This is absolutely beautiful. I think I’ll try it! Printed out the recipe to try next week. I’ll have to switch the crust out and use one that’s gluten-free (I use crushed pecans instead), I’ve never had to bake them this way, but going to give it a whirl. Do you think greek yogurt will work as well as sour cream?
Hi!
I’m normally a sucker for Cheesecakes, but Cheesecakes + S more’s ? DEFINITELY YUM!!! Can’t wait to try making one myself this weekend!
Bese Wishes!
i am going winter camping and i am bringing the dessert.(Nothing like a grown up s’mores) I made two, one to leave home for the family and 1 to take. they look amazing. Can’t wait to share this with everyone.
Thank for the recipe
Oh, I”m so glad you liked it! I hope everyone else did to 🙂
Thank you so much, Coni!
I made this for Thanksgiving and it turned out great. I wanted to make it for a tailgate this weekend, but I was thinking that making bites may be easier for a tailgate format. Do you have a suggestion on backing time and for using this method?
Any suggestions would be great!
Thanks
Dave
Hey David!
I’m not sure about the bites but you can make bars with it. You can use this recipe as a reference on how to turn these into bars: https://gesundheitsreport2.org/2015/07/cinnamon-swirl-caramel-cheesecake-bars.html%3C/a%3E%3Cbr /> Of course, you won’t need the water bath when making the bars and just bake for 45-50 minutes, since this recipe will be a little thicken than the cinnamon swirl bars.
You can cut cold bars into small squares and that would be easy to hold.
Hope it works out!!
Thank you so much, these were a huge hit! The people that had both the cake and the bars said that they liked the bars more than the cake. This could be a product of me getting more experience. This was my first and second time ever making a cheesecake! Thank you so much for your help with this!
Awesome!! I’m so happy you’re getting the hand of this. It’ll be nothing to you soon. I’m glad everyone liked it!
Hey Lyuba, this cake looks WONDERFUL and I really want to try to make it however, I live in Jamaica and don’t really have access to hot fudge topping. Could I make a ganache for the topping instead?
I made this last night and did double layers of foil around the springform pan and somehow water STILL got in 🙁 I’m hoping it doesn’t effect the taste too much. It’s for Sunday so I let it cool and put it in the refrigerator. I’ll do marshmallows and fudge then.
I’m sorry that happened 🙁 I honestly don’t know how, may be too much water?
But you can also bake it without the water bath and cut bake time to 70-75 minutes.
I really hope it turned out well!
Just baked and awaiting the cooling process…. (anxiously) .. I will return 🙂
Can’t wait to hear how you liked the cheesecake! Thank you, Kelly!
Oh wow! Amazing taste! Thank you so much for sharing! I will def. print and keep!!! 😉
So somehow 3 years have passed and the one I made came up in my Facebook memories. I shared recipe again along with my pic of the one I made ..which might add I’m very proud of .. anyhow made for my sons 23rd bday at his request. It was another great success and enjoyed by many!! So thankful for finding your recipe!
Awe, that is so sweet! I can’t believe how fast time passes 🙂
Thank you, Kelly!
in the past have placed a pan of water on the shelf directly under the cheesecake instead of placing the cake in the water. Would this work in this recipe?
Ha, I’ve never tried that before. You can definitely try it but bein marie (the hot water bath) is used for a more even cooking rather than creating moisture. It also helped prevent cheesecake from cracking. It creates a barrier between the dish and direct heat. This cheesecake should be fine if you don’t want to use the eater bath and if it cracks, it won’t be noticeable since there are so many toppings. In the past, I didn’t always use this method but then again, the cheesecakes didn’t come out as soft and fluffy. Just remember to adjust the time! Without the water bath, the cheesecake will need a little less time to cook, so check after 70-75 minutes.
Great recipe! Delicious and so beautiful. This is a breeze to make. Do not use the water bath. All that did was make my crust soggy. The cake cracked anyway. You are topping with so much stuff no one will ever notice. Also I chilled and then added the hot fudge and marshmallows and toasted right before serving. This made the top have a nice crisp to it. Now I am making as cupcakes this week!
Thank you so much, Jeannie! I’m so happy you liked it! 🙂
Can regular Size chocolate chips. Be used instead of mini! Thank you linda
Hi Linda,
You can definitely use regular chocolate chips. I used mini because they can have a little more uniform coverage and get in between marshmallows better 🙂
How would you get the fudge topping gooey like it is in your picture if you regreigerate it after putting it on and toasting the marshmallows.
Hi Megan,
Fudge topping (like the Hershey one), is already pretty think. What I usually do, is warm it up in the microwave for 30-45 seconds on half the power and it becomes warm, soft and runny.
I did refrigerate the cheesecake, I just keep it in the springform and put saran wrap over the springform while in the fridge, that way saran wrap never touches the top of the cheesecake.
My granddaughter wants me to make the s’mores cheescake for her 6th birthday.
I would like to know how many people will this cheesecake serve?
Thank you?
Hi Arlene!
This cheesecake is 9 inches in diameter and 2 1/2 to 3 inches tall. I can’t really tell you how many it serves only because it all depends on how big you cut the slices. So it could serve 8 or it could serve 16, all depends on hot thick you cut the slices of cheesecake.
I really hope you like it!
Thank you 🙂
I’m going to make this cake this weekend but I have a quick question. When it says to put a layer of chocolate chips and marshmallows in step 4, does that mean to put down a layer of chips, then a layer of marshmallows? Or to put one layer down that has a mixture of both chips and marshmallows?
So sorry for the late response, Sam!
They’re different size so they will kind of spread around each other. It’s not a big deal what the order is, just pread the chips and then the marshmallows.
Hope you’ll enjoy it!
This looks delish! Do you have to use a springform pan? I don’t have one and really don’t want to buy one if I don’t have to.
Thank you, Alta!
If you are planning on making more than one cheesecake, I would definitely recommend using a spring form. It is close to impossible to get a cheesecake out of a regular baking pan without breaking it into pieces. I’ve had my springform for about 10 years now, I only have one, and it has served me very well. Because you are able to pull the edges apart some and give it room to slide out, makes all the difference in the world when it comes to taking the cheesecake out of the pan.
Hi! I’m planning on making this cheesecake for a dinner date I’m planning and was wondering if there is an alternative to useing a roasting pan? Is it possible to put it in like a casserole dish or is a roasting pan my only option? Thanks!
Hi Michael,
The reason I use a roasting pan is because it’s large enough. A regular 9 x 13 casserole dish won’t fit a spring form. If you can find like an aluminum 11 inch wide pan or something that’s big enough to fit the spring form well, you can definitely use it. The spring form should be surrounded by water like a water bath and that’s why a roasting pan is easy because it’s big enough.
Hope this helps!!
I have 2 questions. One is what brand of hot fudge did you use? & what exactly is a spring form?
Hi Angie,
I believe that I used Hershey’s, that’s the one I usually have on hand. Spring form is kind of like a cake pan but its sides can be separated. Here is an example (this is the one I have): http://www.amazon.com/Wilton-Excelle-Elite-9-Inch-Springform/dp/B0000DIX5Q/ref=lp_289683_1_20?s=kitchen&ie=UTF8&qid=1436062034&sr=1-20
My grandson’s wife had this on her facebook feed. She’s a wonderful cook but is afraid of baking. I surprised her with it yesterday for her birthday. She loved it. Great recipe….thank you
Awe, that is so sweet!!
I gotta tell you, I’m much more confident in cooking too. Tell her to just go for it and laugh at fails 🙂
I’m so glad that she liked it!!
This looks so yummy. I have a big friends get together coming up and I just have to make this. Few questions for you though. Do you think you can make this in bar form? Also, would you think freezing it before putting toppings on it would ruin it?
I’m so sorry that I missed this question!
You can definitely turn them into bar form but it will require some adjustment. 4 packs of cream cheese might be a bit much for a bar but you can still try just watch your bake time. Once it’s set but still a bit giggly in the center, turn off the oven and open the door. I would start quickly checking after 45 minutes.
I have no experience with freezing a cheesecake so I can’t really make a recommendation of that. Sorry!
I hope you will like it 🙂
I’m only LOOKING at these pictures and recipes and it’s knocking me on my butt and sending my glucose levels through the roof! Hahaha! Please, keep them coming!
If you were to do this in a 13×9 Rectangular Springform – would you double the recipe?
Hi Angie!
It really depends on what you desire. Are you looking for a large cheesecake to feed a large group? If so, you can double the recipe. Although, if you are looking for a result that is more of cheesecake bars, leave the recipe as is and you will get thin cheesecake bars instead.
Thank you 🙂
i cant wait to make this smores cheesecake for my daughters 20th bday….smores and cheesecake freak!! what are chocolate morsels?
where would i find them? i live in canada.
Hi Catrina!
That would be a great birthday cake for sure!
Chocolate morsels are the same as chocolate chips. You can find them in a baking isle of the grocery store.
I hope you and your daughter will enjoy it 🙂
Thank you!
When do u take the cheesecake out of the pan?? Before you toast the marshmallows?
Hi Alicia!
You don’t have to take the cheesecake out of the pan until you are ready to serve it. Just run a butter knife between the side of the cheesecake and springform about 10 minutes after taking it out of the oven, to gently separate the cheesecake from the pan. Springform serves as a nice holding dish for the cheesecake and makes it easy to cover and refrigerate any time. You can take the cheesecake out once it’s been refrigerated and ready to be served.
Thank you! 🙂
I know the feeling of someone mentioning The Cheesecake Factory. I’ve been making cheesecakes, for over 30 years. I have a “Bible” with 60+ recipes, all created by me. I created a S’mores Cheesecake, back in 2003. It sold at a school bake sale for $35. It is in my top 10 requested. Glad to see someone, actually, making cheesecakes and not just folding cream cheese into whipped topping and calling it a cheesecake. That is one of my biggest peeves.
Haha, thank you! I’m glad you understand 🙂
I’m glad you liked my cheesecake! I definitely don’t have experience like you do but people do like my cheesecakes 🙂 It means a lot that a baker like you liked it!
Thank you!
I’m making this for my Mom on Mother’s Day. She’ll love it! Thanks for the recipe 🙂
Hi Yasser!
I do hope she liked the cheesecake! I made a cheesecake for my mom too 🙂 Great minds think alike.
Thank you so much!
Do you have any problems with the batter being over mixed? That always seems to be my problem when making a cheesecake. Then the silly thing cracks right down the middle!
Hi Kristina!
The only times I’ve had cheesecakes crack on me if when it’s over-baked and if I didn’t bake it in the water bath. Using the bain marie (hot water bath) technique, usually takes care of the cracking. That is also why I recommend turning the oven off 10 minutes early and letting it finish baking with oven door cracked. That is also the trick to help prevent cracking.
But, don’t be too hard on yourself if it cracks because you will have toppings to cover it up 😉
I hope you will try it and like it. Thank you!!
I have had two separate family members put this recipe on my Facebook page and begged me to make it so I will be attempting it this weekend I hope mine comes out as beautiful as yours did it looks delicious!
Hi Danielle!
So sorry for the late response. I hope you liked it!!
Let me know 🙂
Thank you!
Lyuba, that S’mores cheesecake looks really good and I think I will do it this weekend. I usually make Tiramisu.
Thank you so much, Steve!
I hope you will enjoy it 🙂
P.S. I do love Tiramisu too 🙂
Would I be able to make this with the premade cheesecake batter? I am short on time but my sister wants this very badly.
Hi Lisha!
I’m sorry for the late response!
I’m not sure what you mean by premade cheesecake batter. Do you mean one you can buy at a store? I’ve never seen anything like that 🙂
What I can recommend is buying a plain cheesecake and then adding toppings but you won’t have chocolate and marshmallows inside.
If you mean making batter ahead of time, that won’t really work because it will solidify in the refrigerator and you will have to bring it back to room temperature, which will take just as long as making batter.
Please let me know if I didn’t answer your question.
Thank you and I hope you will get a change to make it for your sister! 🙂
I was thinking of letting the cheesecake cool over night and then putting the fudge and marshmallows on the top right when I serve it??? Does it make a difference? ?
Hi Brittney!
So sorry for the late response!
You can definitely do that just bare in mind that you will need to toast your marshmallows. That is IF you want them toasted. It’s not a necessary step to toast the marshmallows on top and you can even give them some color with a blow torch. Or, you can just add hot fudge topping and marshmallows and then drizzle some chocolate over the marshmallows as a decoration.
I hope you enjoy it!
Thank you 🙂
Do you have a recipe for a peanut butter and chocolate cheesecake. I made one of these several years ago (like 23ish years) but I have NO IDEA where I put the recipe. It was to die for. Would love it if I could find it…and of course make it. 🙂 It was an actual cheesecake, I think there was peanut butter mixed in with the cream cheese. I think the crust was chocolate, maybe made from chocolate cookies. If you have it, I would LOVE a copy. Thank you
Hi Jacki!
So sorry for the late response!
I do have a similar recipe and I hope this can help you.
https://gesundheitsreport2.org/2013/11/peanut-butter-cookie-peanut-butter-cheesecake-pie.html%3C/a%3E%3Cbr /> You can also borrow the crust from this cheesecake: https://gesundheitsreport2.org/2013/10/dirt-worms-red-velvet-cheesecake.html%3C/a%3E%3Cbr /> I hope this helps!
Thank you 🙂
I’ve got mine now in the fridge cooling for 4 hours. I had to make some educated guesses, as certain things weren’t very clear in the directions. Perhaps you could clarify these things in case I make this again
1. At what point do you remove the cheesecake from the roasting pan?
2. At what point do you remove the spring form?
3. When I poured the fudge topping over the top of the cheesecake, it ran down the inside of the spring form and covered my countertop. This leads me to believe that when I remove the spring form, which I don’t plan on doing until after the 4 hour cooling period, the crust will not be visible as it is in your photos. Is this normal?
Thank you for your time.
Hi Josh,
I’m so sorry for the late response!
I hope that all went well with the cheesecake and that you liked it 🙂
I usually don’t remove the cheesecake until I am ready to serve it. Mainly because it makes such a convenient dish to hold it in until serving. It’s easy to saran wrap if you are not serving until the next day and if you are just taking a slice at a time, the form is great to keep it in.
Although, run a butter knife along the side edge of the cheesecake (between cheesecake and springform) to gently separate it from the pan about 10 minutes after it’s taken out of the oven.
If you are serving the cheesecake for a dinner part or something nice, you can remove it after it’s been refrigerated because it will make it much easier to take off of the bottom part of the spring form. Use a large, wide spatula.
Every cheesecake is different and it’s really up to you if you want crust and sides to be visible. Some people like the look of fudge or chocolate oozing down the side of the cake because it looks appetizing. Some people like clear sides. It’s up to you. Some cheesecakes, I even cover in whipped cream or sides and top and in those cases, you can’t see the crust. But when preparing the crust, you can even make it a little thinner and go up higher on the sides, that way it’s half way up or even more. That’s really a personal preference.
I hope I answered your questions but let me know if I didn’t’ clarify something.
Thank you!!
When you take it out to cool for an hour do you take it out of the water?
Or not until you out in fridge for 4hrs?
Hi Micah,
Sorry for the late response! Yes, take it out of the water to cool down.
Thank you!
Hello! this looks wonderful and am planning on making soon! it doesnt state size of marshmallows but i see mini in pic is this sized used for inside also?
Hi Sandi,
So sorry for the late response. Yes, it’s better to use mini marshmallows for top and bottom.
Thank you so much and I hope you enjoy it 🙂
This cheesecake looks amazing! I couldn’t stop with just one slice 😉
Oh trust me, I didn’t 🙂
Thank you!
Your s”mores cheesecake looks so good but it has to many calories for me.Do you make fruit pies like apple bluberry etc.Thank you I will be following you facebook
Hi Donna!
You can find some fruit desserts on here but unfortunately, I don’t have fruit pies specifically.
Thank you so much for following me!
This looks totally yummy! so much that I am actually contemplating making it; but I have a couple questions: 1) how will I know the cheesecake is done (still jiggly? not jiggly? cracked on top? not cracked?) and 2) can I make it ahead of time? (or should I wait to put the hot fudge & marshmallows on before serving?)
Hi Ann! Thank you and I hope you will get to make it 🙂
This cheesecake shouldn’t crack because you will be making it in bain-marie and letting it rest in the open oven, but if it does, it’s not a big deal. The cheesecake will be golden brown and still jiggly at the center but set at the sides. You can definitely make it ahead of time. As stated in the directions, let the cheesecake rest for an hour and then add hot fudge and marshmallows. Toast marshmallows for a few seconds. Then let cheesecake cool completely then cover and refrigerate.
I hope you’ll let me know how you like it!
Can you put the marshmallows & chocolate on after you take it out the fridge for 4 hours ? Or is it better to Refrigerate it with the marshmallows & chocolate
Hi April! You can definitely do that after refrigerating. You will be putting it back in the oven under broiler, just to toast the marshmallows. It would only take a minute or so. (Just don’t walk away.)
This looks incredible. I’m already craving for it just by looking. I need a slice now. I will definitely make this. Cheesecake and S’mores combination is definitely heavenly!
Thank you so much, Maureen! I hope you will get a chance to make it and try it 🙂
do you have any sugar-free type recipes?
Hi Bert,
I’m so sorry but I don’t have sugar-free recipes. I have some that are “skinny” or “lightened” but not sugar free.
I use a basic cheesecake recipe that is 3 8oz bars of cream cheese, 3 eggs, 1 tablespoon of pure vanilla extract (may be omitted is you want) and 1 14oz can of condensed milk. No sugar added to the mix at all.
I just made this. It is absolutely delicious. Thank you for the recipe. This is definitely going in my favorites list! Wonderful!
Yay! I’m SO happy you liked it, Russell! Thank you 🙂
I wish I had a big slice right now! Looks fabulous!!!
And I wish I could share it with you! Thank you, Sheila 🙂
Holy cow that looks incredible! I would love a slice of this 🙂 It looks so gooey and delicious, mmm
Thank you so much, June! I hope you’ll get a chance to make it 🙂
WOWWWWW
Lyuba – this is an amazing cake!!
Really mouth-watering!
Definitely pinning
Awe, thank you so much, Winnie!! 😀
do you have to use the roasting pan or can you just bake it in the oven without it?
Hi Melanie!
You can use an aluminum roasting pan if you don’t have a permanent one. The pan is used for the bein marie technique, which is a water bath, where the cheesecake is cooked in a literal water bath. It helps keep the direct heat from the cake and results in a soft, silky texture of the cheesecake. The texture difference is the main reason for doing the water bath.
Yes, you can make the chesecake without the water bath and the cheesecake will just have a somewhat difference texture, a little more firm. If you will not use the water bath, then adjust your bake time. I believe it will take 45-55 minutes.
Holy smokes I’m glad you put an alternate cooking time and I’m glad I looked at the comments before putting this in the oven or I would have cooked it without the water bath for 90 minutes!