There’s a moment every summer when the craving for a campfire s’more hits, but the campfire isn’t anywhere nearby. That’s exactly how this s’mores cheesecake recipe came to life in our test kitchen at 7ate9 Bakery. We wanted all the sticky, toasty joy of a classic s’more wrapped in a slice of cool, creamy cheesecake.
After testing more than fifteen batches over three months, we landed on a version that’s silky in the middle, with a buttery graham cracker crust, a ribbon of melted mini marshmallows through the filling, glossy chocolate ganache on top, and a crown of golden toasted marshmallows. If you’ve ever wondered how to make s’mores cheesecake that tastes like summer, you’re in the right place.
Table of Contents
What Is S’mores Cheesecake and Why You’ll Love This Recipe
S’mores cheesecake is the indoor cousin of the campfire treat we all grew up with. It borrows the three pillars of a classic s’more: graham crackers, marshmallows, and chocolate, and rebuilds them inside a rich, baked cream cheese filling.
I love this version because it captures the toasted, sticky essence of a real s’more without the smoke in your eyes or the melted marshmallow sliding down your wrist. Our team compared this baked s’mores cheesecake recipe against three popular bakery versions, and the home baker approach won every time for flavor depth and texture.
The Three Layers Explained
The base is a classic graham cracker crust that bakes up buttery and crisp. The middle is a tangy cream cheese filling dotted with mini marshmallows that melt into gooey pockets. The top is a pour of chocolate ganache finished with toasted marshmallows. Each layer carries a different texture, and that’s what makes every bite interesting.
S’mores Cheesecake Ingredients You’ll Need
Before you start, gather everything on the counter. Cheesecake batters hate interruptions, so a quick prep saves you from overmixing later.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 cup mini marshmallows
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
For the Toasted Marshmallow Topping
- 2 cups large marshmallows (or marshmallow fluff piped in rosettes)
- Optional: crushed graham crackers and extra chocolate for garnish
Ingredient notes: Full-fat brick cream cheese is non-negotiable. Whipped or low-fat versions contain too much water and will leave you with a sad, sunken center. Room temperature ingredients are the secret to a velvety smooth batter with no lumps.
How to Make the Graham Cracker Crust
A great s’mores cheesecake starts with a sturdy crust that won’t sog out overnight. Here’s our tested method for a crisp, buttery foundation.
Step 1: Mix the Crust
Stir the graham cracker crumbs, sugar, and melted butter together until the mixture looks like wet sand. Every crumb should be coated in butter, otherwise you’ll get dry patches that crumble when sliced.
Step 2: Press and Pre-Bake
Press the mixture firmly into the bottom of a 9-inch springform pan. I use the flat bottom of a measuring cup to really pack it down. Bake at 325°F for 10 minutes, then let it cool while you make the filling.
Tip: For extra flavor, swap two tablespoons of sugar with brown sugar. It adds a deeper, almost molasses note that pairs beautifully with toasted marshmallow.
How to Make the Creamy Cheesecake Filling
This is where most home bakers go wrong. Overmixing is the number one reason cheesecakes crack, so I’ll walk you through the exact order of operations we use in our bakery.
Step 1: Beat the Cream Cheese
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 3 minutes until completely smooth. Stop and scrape down the bowl twice. You want zero lumps before adding anything else.
Step 2: Add Sugar and Sour Cream
With the mixer on low, add the granulated sugar, cornstarch, vanilla, and sour cream. Mix just until combined, about 1 minute. The cornstarch helps stabilize the filling and gives us that bakery-style slice that holds its shape.
Step 3: Add Eggs One at a Time
Crack each egg into a small bowl first, then add to the mixer one at a time on the lowest speed. Mix just until each egg disappears into the batter. Overbeating eggs whips air into the batter, and that air expands in the oven, causing cracks on top.
Step 4: Fold in the Marshmallows
Switch to a spatula and gently fold in the cup of mini marshmallows. They’ll float through the batter and melt into soft, gooey pockets during baking, which is exactly the texture we want.
Baking the Cheesecake in a Water Bath
If you’ve ever pulled a cracked cheesecake out of the oven, the water bath is your new best friend. The steam from the hot water keeps the oven humid, so the top sets gently instead of splitting wide open.
Step 1: Wrap the Pan
Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil. We tested three methods, and double-wide foil with no seams facing up was the only one that didn’t leak a single drop into the crust.
Step 2: Set Up the Water Bath
Place the wrapped pan inside a large roasting pan. Pour very hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully transfer to the oven.
Step 3: Bake Low and Slow
Bake at 325°F for 65 to 75 minutes. The cheesecake is done when the edges look set but the center (about a 2-inch circle) still jiggles slightly when you nudge the pan. It will continue to set as it cools.
Step 4: Cool Gradually
Turn off the oven, crack the door open with a wooden spoon, and leave the cheesecake inside for 1 hour. This slow cooldown is the second key to a crack-free top. Then move it to the counter, run a thin knife around the edge, and chill overnight.
How to Make the Chocolate Ganache Topping
A glossy chocolate ganache takes this s’mores cheesecake from good to bakery-window worthy. The trick is using real chocolate, not chocolate chips, which contain stabilizers that prevent smooth melting.
Step 1: Heat the Cream
In a small saucepan, bring the heavy cream just to a simmer. Watch it closely. Once you see bubbles around the edges, pull it off the heat.
Step 2: Pour Over Chocolate
Place the chopped semi-sweet chocolate and butter in a heatproof bowl. Pour the hot cream over the top and let it sit for 2 minutes without stirring. This resting time melts the chocolate gently and prevents a grainy texture.
Step 3: Whisk Until Smooth
Starting in the center, slowly whisk outward in small circles until the ganache comes together in a glossy, pourable sauce. Let it cool for about 10 minutes before pouring over the chilled cheesecake so it doesn’t melt the surface.
How to Toast the Marshmallow Topping
This is the part that makes the whole s’mores cheesecake recipe feel like the real thing. You have two solid options for toasting, and both work beautifully.
Option 1: Kitchen Torch Method (My Favorite)
Arrange large marshmallows around the edge of the ganache-covered cheesecake. Light a kitchen torch and hold the flame about 4 inches from each marshmallow. Move continuously so the sugar caramelizes evenly without catching fire. You’ll see them turn deep golden brown in about 30 seconds per side.
Option 2: Broiler Method
Place the marshmallow-topped cheesecake on the top rack under a hot broiler for 45 to 90 seconds. Stay close. Marshmallows go from golden to charred in seconds, and there’s no coming back. I learned this the hard way during a photoshoot last year.
Tip: If you want an even prettier presentation, pipe swirls of marshmallow fluff around the edge using a star tip, then torch the ridges for a rosette effect.
Pro Tips for a Crack-Free S’mores Cheesecake
After making hundreds of cheesecakes at 7ate9 Bakery, these are the techniques I wish someone had told me on day one.
Tip 1: Bring Everything to Room Temperature
Cold cream cheese is the leading cause of lumpy batter. Set your cream cheese, eggs, and sour cream out at least 2 hours before baking. The batter should look like soft sour cream before it goes in the oven.
Tip 2: Mix on Low Speed
Speed introduces air, and air causes cracks. Keep the paddle moving slowly and only mix until each ingredient disappears into the batter.
Tip 3: Don’t Open the Oven
Every time you open the oven door, the temperature drops and the cheesecake sinks in the middle. Trust the jiggle test and the timing.
Tip 4: Use a Springform Pan
A regular cake pan won’t release the cheesecake cleanly. A 9-inch springform with a tight-fitting base is essential for those tall bakery-style slices.
Tip 5: Use a Damp Towel While Slicing
Run a sharp knife under hot water, wipe it dry, and slice. Repeat between every cut. You’ll get the cleanest, magazine-worthy slices every single time.
How to Store and Freeze S’mores Cheesecake
This s’mores cheesecake recipe is a make-ahead dream. In fact, it tastes even better on day two after the flavors have melded.
Refrigerator Storage
Cover the cheesecake loosely with plastic wrap or place it in a cake carrier. It will keep in the refrigerator for up to 5 days. The toasted marshmallow topping will soften slightly, so for the prettiest presentation, add fresh toasted marshmallows right before serving.
Freezer Instructions
For longer storage, freeze the cheesecake (without the marshmallow topping) for up to 3 months. Wrap it tightly in plastic wrap, then a layer of foil. Thaw overnight in the refrigerator and add fresh ganache and marshmallows before serving.
Make-Ahead Schedule
If you’re hosting a party, bake the cheesecake two days ahead and store it in the fridge. Add the ganache and toasted marshmallows a few hours before guests arrive. This timing keeps the marshmallows picture-perfect while taking the stress off party day.
Frequently Asked Questions About S’mores Cheesecake
How to make s’mores cheesecake?
To make s’mores cheesecake, start with a graham cracker crust pressed into a springform pan and pre-baked for 10 minutes. Beat room-temperature cream cheese with sugar, sour cream, cornstarch, vanilla, and eggs one at a time on low speed. Fold in mini marshmallows, pour over the crust, and bake in a water bath at 325°F for 65 to 75 minutes. Cool gradually in the oven, then chill overnight. Top with chocolate ganache and toasted marshmallows before serving.
What are common cheesecake baking mistakes?
The most common cheesecake baking mistakes are using cold ingredients, overmixing the batter, opening the oven door during baking, skipping the water bath, and cooling the cheesecake too quickly. Each of these introduces air or temperature shock that leads to cracks on the surface and a dense, sunken center. Always bring ingredients to room temperature, mix on low speed, and let the cheesecake cool gradually in the oven with the door cracked open.
Is it better to overbake or underbake cheesecake?
It is better to slightly underbake cheesecake than to overbake it. A properly baked cheesecake should still jiggle in a 2-inch circle in the center when you nudge the pan, because it will continue to set as it cools. An overbaked cheesecake turns dry, crumbly, and often cracks across the top. Pull the cheesecake out when the edges look set but the middle still has a slight wobble.
What is the secret to the best cheesecake?
The secret to the best cheesecake is using full-fat brick cream cheese at room temperature, mixing on low speed to avoid whipping air into the batter, baking in a water bath at low temperature for even heat, and cooling the cheesecake gradually in the oven before chilling it overnight. Adding a tablespoon of cornstarch to the filling also helps stabilize the texture for clean, bakery-style slices.
Final Thoughts on Making S’mores Cheesecake at Home
Baking a s’mores cheesecake recipe from scratch is one of those desserts that makes people gasp when you set it on the table. The toasted marshmallow crown, the glossy ganache, and the creamy filling deliver every flavor of a campfire s’more in one forkful.
Take your time with the water bath, resist the urge to overmix, and let the cheesecake chill overnight. I promise the patience pays off in every silky, marshmallow-filled bite. If you try this recipe, I’d love to hear how your s’mores cheesecake turned out. Drop a comment below and tell me what your favorite part was.