s’mores cheesecake with toasted marshmallow topping

by Amy on 7 July 2011

ah, s’mores. the glorious dessert synonymous with summertime, cookouts + camping. while i adore s’mores as much as the next marshmallow+chocolate lover, the tennessee summers don’t always make me want to light a campfire to roast ’em. the best alternative? this super delicious s’mores cheesecake with a graham cracker crust + toasted marshmallow topping.

the flavors of this cheesecake are simply perfection. it is so full of flavor + rich without actually being too heavy, as some cheesecakes can be. don’t be intimidated by the lengthiness of the recipe – it is slightly time-consuming due to cooling + chilling times, but the actual steps themselves are all very manageable. so, next time you’re looking for the perfect dessert to complete your family cookout, picnic or fireside hot dog roast, look no further – you will absolutely love this recipe!

s’mores cheesecake with toasted marshmallow topping

makes 8-10 servings, adapted from bon appetit


for the crust:
1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted

for the filling:
9 ounces high-quality milk chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs

for the topping:
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract
1 1-pint container fresh raspberries
1 1-pint container fresh blueberries
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for the crust:
position rack in center of oven + preheat to 350°F. mix crumbs + sugar in medium bowl. add melted butter; stir until mixture is evenly moistened. press onto bottom of 9” springform pan with 2 3/4” high sides. bake until set, about 12 minutes. remove from oven; cool. reduce oven temperature to 325°F.

for the filling:
stir chocolate in top of double boiler set over barely simmering water until smooth. remove from over water and cool to lukewarm, stirring occasionally.

combine cream cheese, sugar, + salt in processor + blend until smooth. with motor running, add whipping cream through feed tube + process just until blended. with motor running, add melted chocolate, then add eggs 1 at a time, blending + scraping down sides after each addition until mixture is smooth. pour batter over crust in pan.

bake cake until outer edge is slightly puffed + cake is barely set in center (center will look shiny + move slightly when pan is gently shaken), about 55 minutes. transfer cake to rack. run small sharp knife around cake to loosen. chill uncovered until cold, 8 hours or overnight. can be made 2 days ahead. cover + keep refrigerated.

for the topping:
whisk sugar, egg whites, 3 tablespoons water, cream of tartar, + 1/8 teaspoon salt to blend in large metal bowl. set bowl over saucepan of simmering water; whisk constantly until sugar dissolves + mixture thickens + is hot to touch, about 3 minutes. remove bowl from over water + stir in marshmallows (keep water simmering in saucepan). let stand until marshmallows soften, about 3 minutes. set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. beat in vanilla.

scrape topping onto cheesecake. using offset metal spatula, spread topping to edges of cake, swirling decoratively. let stand until set, about 15 minutes.

using kitchen torch, lightly brown topping in spots. (or preheat broiler; place cake at least 4 inches from heat source + broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) chill cake until cold. can be made 1 day ahead. cover with cake dome + keep chilled. remove pan sides + place cake on platter.

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{ 37 comments… read them below or add one }

1 Caroline @ chocolate and carrots July 7, 2011 at 9:09 am

Oh. My. Goodness. In love.

2 amy July 7, 2011 at 9:37 am

you’re going to be even more in love once you taste it! =)

3 Lesley July 7, 2011 at 11:05 am

WOW!!! makes my mouth water just looking at the picture!

4 amy July 7, 2011 at 11:13 am

well, get excited because when i return your lemonade container, it’ll contain the littlest piece of s’mores cheesecake known to man. =)

5 Cait's Plate July 7, 2011 at 11:16 am

Oh my gosh. That looks AWESOME!

6 amy July 7, 2011 at 11:25 am

thanks, cait (+ good to meet you)! i just hopped over to your blog + it looks adorable – i know what i’ll be reading for the next 30 minutes!

7 Heather July 7, 2011 at 11:41 am

Yum! Might just be my first foray into cheesecake! I have an excellent brownie + smores + ice cream recipe for you! It’s so sweet it makes your teeth hurt. Subtlety is not present in that recipe!

8 amy July 7, 2011 at 11:48 am

i’d love to check out that recipe. =) believe it or not, this is the first cheesecake that i’ve ever made. i’m not sure why, but it just never crossed my mind to make one before. it was surprisingly not difficult at all. you’ll have to try it!

9 julia July 7, 2011 at 2:19 pm

Maybe I’m blind, but where do the berries fit into the topping? They are in the recipe, but again, maybe I’m blind, but I don’t see them in the instructions….

10 amy July 7, 2011 at 2:30 pm

excellent question. knowing my chocolate-loving audience (husband, friends, in-laws) i wisely choose to omit the berries all together. in the original recipe, it just called for the berries to be stirred together + served alongside the cheesecake. i can see how it would cut through the richness of the cake, but who needs that?!

11 Sheri O'Neill July 7, 2011 at 5:12 pm

This looks and sounds spectacular! I’m so making it :)

12 amy July 7, 2011 at 5:20 pm

woohoo – enjoy it!

13 Nick Livermore (@FrugalFeeding) July 7, 2011 at 5:21 pm

I love cheesecake, looks like you have a lovely thick buttery biscuit base! The thicker the better in my opinion. I just made a chocolate cheesecake, they are probably the best dessert and this one looks just fantastic.

14 amy July 7, 2011 at 6:59 pm

nick, i couldn’t agree more – sometimes i even double the crust ingredients so i can get it super thick + delicious. i’d love to see your chocolate cheesecake recipe – i’ll keep an eye out for it on your blog!

15 ErinsFoodFiles July 8, 2011 at 10:46 am

This looks divine!

16 amy July 8, 2011 at 12:02 pm

having just eaten (yet another) piece, i can attest that it is, in fact, divine!

17 Medeja July 9, 2011 at 6:35 am

It looks beautiful. I like that topping a lot.. Sounds yummy!

18 amy July 9, 2011 at 9:52 am

the topping is my favorite, but i’m a total marshmallow-a-holic, so that’s not surprising! the browning of it makes a ton of difference in adding flavor + texture.

19 Lenore July 10, 2011 at 10:34 am

I love this idea! That thick layer of marshmallow topping is just amazing.

20 amy July 10, 2011 at 2:00 pm

+ it tastes even better than it looks! let me know what you think of the cheesecake if you try it! =)

21 Ally Garner July 10, 2011 at 10:59 pm

Lord have mercy. This looks divine!! I really love the addition of fresh raspberries & blueberries in the topping. Brilliant idea Amy!

22 amy July 10, 2011 at 11:11 pm

it is wonderful! although i must confess that i left off the berries when i served it to my family – they would not have been impressed with the addition of fruit to their cheesecake. it would definitely cut through some of the richness + add a bright note to the dish, though. hope you try it out! =)

23 Mary @ Delightful Bitefuls July 12, 2011 at 10:29 am

Oh!My!God! Dying! This is too much… I’ll be making this asap!!

Mary xo
Delightful Bitefuls

24 amy July 12, 2011 at 10:55 am

woohoo – can’t wait to hear how it turns out for you! i just popped over to your site + the food looks amazing. i’m already starting to bookmark things to make. =)

25 DessertForTwo July 12, 2011 at 5:23 pm

Oh wow! This is gorgeous! I love the flavor combos!

P.S. Thanks for the nice comment on my hibiscus sangria recipe. Nice to meet you :)

26 amy July 12, 2011 at 5:59 pm

thank you! + i’m so excited about the hibiscus sangria – just put it on my to-make list for this weekend. =)

27 EA-The Spicy RD July 15, 2011 at 4:06 pm

Yes, please! I will have some more! :-) Looks fabulous!

28 amy July 15, 2011 at 4:10 pm

this dessert was so good that i had to give away the rest, lest i devour it all myself. that’s pretty meaningful, as i’m usually a savory-over-sweets person any day of the week. best cheesecake i’ve ever had! (+ the first i’ve ever made!)

29 Three-Cookies July 23, 2011 at 5:31 am

Thanks for visiting my site, and very glad to discover your site. Lot of interesting treats. I have never tried smores, heard a lot about it, would love to try it sometime soon!

30 amy July 26, 2011 at 11:19 am

s’mores are fantastic! if you like chocolate, graham crackers + marshmallow, you’ll love ’em. =)

31 Kristen @ notsodomesticated July 27, 2011 at 4:57 pm

Love this recipe!! I love all things s’more… yum!!

32 amy July 27, 2011 at 7:05 pm

you’ll be happy to know i have a few more s’mores recipes up my sleeve before the summer is over! =)

33 JustMe August 7, 2011 at 3:44 am

That is just gorgeous!! Well done!

34 amy August 7, 2011 at 7:59 am

thank you so much! i have another s’mores dessert planned for this week – hopefully it’ll turn out as amazing as this one did!

35 Mike Mangan February 19, 2012 at 4:28 pm

Just used your marshmallow meringue on top of a coconut cheesecake with chocolate ganache. Just awesome. Thank you so much.

36 amy February 20, 2012 at 7:23 am

oh my goodness, that sounds amazing! what a lovely combination of different flavors. if you have an extra slice, feel free to mail it down to me in nashville! =)

37 Jacquelyn August 11, 2012 at 9:22 am

I cannot wait to make this for a Labor Day party at the lake!!

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