S’mores Cheesecake is a rich homemade cheesecake that is topped with chopped Hershey bars, graham cracker pieces and mini marshmallows. Making cheesecake from scratch has never been so decadent!
S’mores Cheesecake is one of those desserts that seems really fancy and impressive, but is actually pretty easy to make. I absolutely love cheesecake. Most of the time, I just have plain cheesecake with some cherry pie filling on top – you know, the traditional go-to cheesecake. But every once in a while, it’s fun to change it up a little bit and get more creative.
This cheesecake recipe is mostly traditional, so even if you don’t like too much variation, you’ll still love this one. Some of the chopped Hershey bars are mixed into the cheesecake filling, but most of the extra flavor is added on the top right before baking.
Ingredients in S’mores Cheesecake recipe
Cheesecake Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp melted butter
1/3 cup sugar
Cheesecake filling/topping:
4 (8 oz) pkgs. cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs
6 (.55 oz) Hershey chocolate bars, chopped (divided)
1 cup miniature marshmallows
4 graham crackers, coarsely chopped
How to make S’mores Cheesecake
Preheat oven to 350°.
Mix the graham cracker crumbs, melted butter and sugar together until well combined. Press into the bottom of a 9″ springform pan.
Blend the cream cheese, sguar and vanilla with an electric mixer until well blended and smooth. Add eggs, continue to mix for 2-3 minutes until well blended. Stir in half of the chopped Hershey bars and then pour into crust.
Sprinkle with remaining Hershey bars, marshmallows and coarsely chopped graham crackers.
Bake at 350° for about 60 minutes, or until center is completely set. You can use a toothpick to check-some of the cheesecake filling may stick to it a little bit, but you’ll be able to tell if it’s runny or set.
Keep an eye on the cheesecake for the last 10-15 minutes of baking – if the marshmallows start to brown too much before the center is set, you can loosely cover the cheesecake with foil for the last part of baking. I like the marshmallows pretty toasty, so I don’t usually find that necessary, but if you don’t want them quite so brown, the foil will help.
Let cool for about 30-40 minutes on the counter and then refrigerate at least 3 hours (preferably overnight) before slicing and serving.
S'mores Cheesecake
Ingredients
Cheesecake Crust:
- 1 1/2 cups graham cracker crumbs
- 5 Tbsp melted butter
- 1/3 cup sugar
Cheesecake filling/topping:
- 4 8 oz pkgs. cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs
- 6 .55 oz Hershey chocolate bars, chopped (divided)
- 1 cup miniature marshmallows
- 4 graham crackers coarsely chopped
Instructions
- Preheat oven to 350°.
- Mix the graham cracker crumbs, melted butter and sugar together until well combined. Press into the bottom of a 9" springform pan.
- Blend the cream cheese, sguar and vanilla with an electric mixer until well blended and smooth. Add eggs, continue to mix for 2-3 minutes until well blended. Stir in half of the chopped Hershey bars and then pour into crust.
- Sprinkle with remaining Hershey bars, marshmallows and coarsely chopped graham crackers.
- Bake at 350° for about 60 minutes, or until center is completely set. You can use a toothpick to check-some of the cheesecake filling may stick to it a little bit, but you'll be able to tell if it's runny or set.
- Keep an eye on the cheesecake for the last 10-15 minutes of baking - if the marshmallows start to brown too much before the center is set, you can loosely cover the cheesecake with foil for the last part of baking. I like the marshmallows pretty toasty, so I don't usually find that necessary, but if you don't want them quite so brown, the foil will help.
- Let cool for about 30-40 minutes on the counter and then refrigerate at least 3 hours (preferably overnight) before slicing and serving.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
Love cheesecake? So do we! Here are some of our favorite cheesecake recipes:
- Double Berry Cheesecake Muffins
- No Bake Lemon Cheesecake
- No Bake Mini Lemon Cheesecakes
- Brownies with Cheesecake Frosting
- Orange Cheesecake Brownies
- Banana Cream Cheesecake Bars
- Cheesecake Chocolate Chip Bars
- White Chocolate Cherry Cheesecakes
- No Bake Cranberry Cheesecake
- Lemon Cheesecake Bars
- Mini No Bake Cheesecakes
- Frozen Raspberry Cheesecake Bars
- Raspberry Cheesecake Brownies
- Rocky Road Cheesecake
- Cheesecake with Berries and Chocolate Ganache
- Cherry Cheesecake Cookies
- Banana Cream Cheesecakes
- Strawberry Cheesecake Bites
- Orange Creamsicle Cheesecake
- Red Velvet Cheesecake Brownies
S’mores Cheesecake is a rich homemade cheesecake that is topped with chopped Hershey bars, graham cracker pieces and mini marshmallows. Making cheesecake from scratch has never been so decadent!
Michelle Goth says
This was a lot easier than it looked! We loved it and my husband has already asked me to make it again!
Jen says
This cheesecake was DELISH!!!