When I think about summer desserts, three things come to mind. There’s ice cream, which is probably the most obvious choice when the temperatures start soaring. Whether it’s homemade or from your local ice cream shop, it’s all good. It would also be a shame not to take advantage of the wealth of sweet summer fruit and make at least a few desserts. It’s not easy to resist eating the fruit as is when it’s summer good, but when you take that first bite of blueberry pie (my personal favorite!), you’ll know it was worth it. The final dessert that screams summer to me? S’mores. You’ve probably gathered by now that I sort of love s’mores; in the past year or so I’ve shared no fewer than 3 s’mores-inspired treats, starting with cupcakes, moving to ice cream and most recently cheesecake bars. But can you blame me? In a place where snow covers the ground for 1/3 of the year, it makes me so happy to sit around a fire with friends on a summer night, toasting marshmallows and smooshing them into sandwiches with sweet milk chocolate and crunchy graham crackers. It’s incredibly simple but so delicious, and in my opinion, the messier the better when it comes to the ooey-gooey marshmallows!
This cheesecake incorporates everything that’s good about s’mores into a slightly more refined dessert. A creamy milk chocolate cheesecake sits on a buttery graham cracker crust base, and finishing it all off is a fluffy marshmallow topping that’s been toasted until golden. I’ve had marshmallow toppings in the past that either became rubbery or wilted after an hour or two, but I didn’t run into any of those issues here. The marshmallow sets up yet retains its light, fluffy texture, even after a night in the fridge. There’s no question that of all the s’mores-inspired desserts I’ve baked, this is by far my favorite. I’m a milk chocolate lover and I don’t think I’ve ever uttered the words “too sweet,” so the use of milk chocolate in the cheesecake was perfect for me. That said, if you’re worried about sweetness or don’t like milk chocolate, some of the reviewers over on Epicurious noted that they made the cheesecake with dark chocolate instead so it’s easily adaptable. You can also make it ahead of time – the cheesecake can be done 2 days in advance, and the topping one day – stick it back in the fridge and you’re all set to serve the following day. What I’m really trying to say is that I don’t think you can go wrong with this s’mores cheesecake if you’re looking for a dessert for your party this holiday weekend 🙂
S’mores Cheesecake
from Bon Appetit, July 2008 (via Epicurious.com)
Crust
1 1/2 cups graham cracker crumbs (about 9-10 whole crackers)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
Filling
9 oz milk chocolate, chopped
2 8-oz packages cream cheese, at room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy cream, at room temperature
3 large egg, at room temperature
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
To make the crust: Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour the melted butter over the mixture and stir until the crumbs are evenly moistened. Press into an even layer in the bottom of the prepared springform pan. Bake for 12 minutes, or until set. Transfer the pan to a wire rack and cool to room temperature. Reduce oven temperature to 325 F.
To make the filling: Add the chocolate to a microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until the chocolate is melted and smooth. Cool until just barely lukewarm, stirring occasionally.
Combine the cream cheese, sugar, and salt in the bowl of your food processor and pulse until smooth. With the machine running, pour the heavy cream through feed tube and process just until blended. Again, with the machine running, add the melted chocolate and then the eggs, one at a time, blending and scraping down the sides of the bowl after each addition until the mixture is smooth. Pour the batter over the cooled crust.
Bake for about 55 minutes, or until the outer edge is slightly puffed and the center is barely set (the center will jiggle slightly when the pan is gently shaken). Transfer the pan to a wire rack. Run a small sharp knife around the cake to loosen it from the pan. Let cool slightly then refrigerate for at least 8 hours. (I left mine uncovered in the fridge until it was cold, then used plastic wrap to cover the pan.)
To make the topping: In a large metal bowl (I used the bowl for my stand mixer), combine the sugar, egg whites, water, cream of tartar and salt. Set the bowl over a pan of simmering water and whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 3 minutes. Remove the bowl from the pan and add the marshmallows; let stand for a few minutes until the marshmallows soften. Place the bowl back over the pan of simmering water and beat the topping with a hand mixer for 4-5 minutes, or until stiff, shiny peaks form. Beat in the vanilla.
Let the topping cool just slightly (don’t wait too long or it’ll set and you won’t be able to spread it). Meanwhile, remove the sides of the pan from the cheesecake. Transfer the topping onto the cheesecake; use a spatula to spread it to the edges. Let stand for about 15 minutes, or until set. Use a kitchen torch to toast the topping lightly. (You could also do this under your broiler but keep a VERY close eye on it, it’ll go from brown to burnt quickly.) Transfer the cheesecake to the fridge and chill well before serving.
This cheesecake is first aesthetically appetizing and I know that I can go on the record in saying that it sure taste as good as it looks.This can be enjoyed around a campfire just as the original s’mores can. Thanks for sharing with us.
Mmmm, the thought of s’mores as a cheesecake makes me happy. And I can’t wait for the 4th of July; I’m going to go s’mores crazy 🙂
Okay now this look GOOD!!!
Ellen
This is a cheesecake I think I would love!! What a great idea to make a s’mores version! Saving this for my next get together!
wow this is really tempting me!!!!!perfectly baked!!!
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This is my favorite cheesecake recipe! It tastes delicious and I love that the marshmallow topping hides any kind of cracks that may or may not develop on top of the cheesecake. 🙂 I made it a couple months ago for a blind cake auction and it sold for a crazy amount of money.
@Nicole – Cracks? Never 🙂 Actually, I thought I was doing so well – the cheesecake came out looking perfectly. Then I put it in the fridge overnight to chill and the next morning found not one, but three, cracks – oops!
Oh lordy! I love s’mores in any form and this version looks too good to pass up.
I’ve seen a lot of recipes with marshmallows lately! And of all those i’ve seen yours is my favourite!!
this is one of the prettiest cheesecakes I have ever seen.
This looks amazing! If I could, I’d bake it right now!
You had me at s’mores … but then cheesecake, too!?! I’ll absolutely be trying this. Thanks so much for sharing.
I’ve made s’mores cookies, s’mores bars and s’mores pie…but now I need to make this stunning cheesecake! Fabulous!!!
I am absolutely with you on the s’mores. We lived at the lake when I was younger so s’mores definitely = summer to me. This cheesecake sounds like a great way to get those flavors!
What a great idea and it’s beautiful to boot!
This cheesecake looks like heaven! I adore s’mores and can’t wait for an occasion to make this!
I too love s’mores anything and have tons of s’more recipes on my blog…but no cheesecake! Cannot wait to try this, and definitely with the dark chocolate for me!
btw, made your blueberry streusel bars and they were to die for!
I have a slight s’more obsession. And I stared, drooled, and dreamt about your s’more bars, no joke! Now a cheesecake, oh geez, my poor thighs 😉
Depressingly ive never had a S’more! I live in the UK (and if im not mistaken) I dont think they are a thing here like they are elsewhere, makes me feel very much like ive had a deprived childhood! This cheesecake looks abssssollutely delicious though, extremely envious!
This looks incredible, and I might just have to pull it off for our 4th of July BBQ. Thank you!!!
Oh my goodness that looks amazing! My sister in law and I are obsessed with cheesecake(but only make it a couple times a year so it’s still a very special treat) so I have to tell her about this. Cheesecake and smores must equal heaven 😀
This is making me drool on my laptop a little bit. What a delicious combination. Smores are one of my favorite summer desserts, and cheesecake is one of my favorite year round desserts!
– Maggie
Oh goodness! This looks amazing, as does everything that you post about. I love s’mores too. I really, really want to make this one!
This cheesecake looks amazing! I love s’mores and any recipe that incorporates them 🙂 A great recipe for the fourth!
I make a mean s’more pie, but I’ve never heard of s’more cheesecake. Yum. I’ll bet it’s simply wonderful. Great idea 🙂
I am not a big fan of traditional s’more but your cheesecake looks delicious.
The general consensus here at work was fantastic! People had different opinions on what was best, some liked the crust best while for others it was all about the marshmallow. Personally I thought the marshmallow made the cheesecake. Thanks for sharing it with us!
Oh my… This cheesecake looks so incredibly good. Perfect for the 4th of July!
I am loving how s’mores are really hitting their stride right now in the food world. This looks too good to pass up!
I love toasted marshmallows! How cool that the topping doesn’t get rubbery. I usually prefer dark chocolate, but I think for a s’more, milk chocolate is the classic choice.
Yum, Tracey! I love everything about this!
I agree that ice cream is one of the things that I have in mind for summer desserts. Creamy milky chocolate cheesecake is certainly a plus. Maybe I should try this recipe to make appealing cheesecake.
/Kristen
We had some Americans over for dinner tonight and we made your slow cooker pulled pork for main and I baked this for dessert! It was completely amazing and loved by all (especially the graham cracker crust which is a rarity here in England!) I’m a bit of a cheesecake connoisseur having worked for a cheesecake company over the summer and I’m not usually a baked fan, I prefer cold set but this was seriously impressive! I love your blog, thanks for sharing consistently tasty recipes!
Oh my God, cheesecake and s’mores in one dessert… this is brilliant and dangerous! Definitely, definitely going to make this. Thanks for sharing!!
Hello there,
I was wondering if the marshmallow could be substituted with fluff? if so how much? my friend is a vegetarian and can’t eat marshmallow but we want this..
thanks..