It’s been such a busy fall season I haven’t baked at all for my Wednesday night class at church. The girls kept asking for me to bake but there just wasn’t time. Lucky for them, my calendar opened up last week due to an event that was postponed so I surprised them with this cheesecake. They loved it it’s not too sweet, which is nice, and it has a good mix of all three flavors. I hope you enjoy it as much as we all did!

S’mores Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter, melted
• 3/4 cup milk chocolate chips

Filling

• 2 8oz pkg cream cheese, softened
• 1 14oz can sweeten condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

1. Preheat oven to 300° F.

Crust

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
2. When well combined, press into the bottom and slightly up the sides of a 9″ springform pan.
3. Pour the chocolate chips onto the crust.
4. Place in the preheated oven for 3-5 minutes so chocolate can melt a bit.
5. Remove from oven. Set aside.

Filling

1. In a large mixing bowl cream together the cream cheese and sweetened condensed milk, and the vanilla.
2. Add in the 3 eggs, beating until well combined.
3. Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
4. Pour the filling into the prepared crust.
5. Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don’t overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

Print

S’mores Cheescake

This easy and delicious S'mores Cheesecake recipe is a fall favorite.

Course Dessert

Cuisine American

Keyword cheesecake, dessert, s’mores

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Refrigerating Time 6 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 12 slices

Author cindy

Equipment

• 1 9" springform pan
• 1 medium mixing bowl
• 1 stand mixer with paddle attachment optional can use hand mixer and large bow

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter melted
• 3/4 cup milk chocolate chips

Filling

• 2 8 oz cream cheese softened
• 1 14oz sweetened condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

• Preheat oven to 300° F

Crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
• When well combined, press into the bottom and slightly up the sides of a 9" springform pan.
• Pour the chocolate chips onto the crust.
• Place in the preheated oven for 3-5 minutes so the chocolate can melt a bit.
• Remove from oven. Set aside.

Filling

• In a large mixing bowl cream together the cream cheese, sweetened condensed milk, and the vanilla.
• Add in the 3 eggs, beating until well combined.
• Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
• Pour the filling into the prepared crust.
• Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don't overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

Notes

This recipe is fairly easy especially for a baked cheesecake. You will use most of a bag of mini marshmallows and most of a bag of milk chocolate chips. The time in this recipe is mostly baking and cooling. 1 hour and 10 minutes in the oven and 6+ hours in the refrigerator. It is great to make this the night before you need it.

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