S’mores Cheesecake Is Now Being Served At Your House

Think back to when you were younger and you were enjoying some time with your family, perhaps at a campground or at a family barbecue. Although you may have enjoyed many things about those get-togethers, one thing the probably sticks out in your mind is roasting marshmallows and making s’mores. They are a treat that many of us appreciate from our childhood and we still love when we are adults.

The recipe that is about to unfold in front of you is for s’mores, but it is much more than just a simple marshmallow, chocolate and graham cracker. It is for s’mores cheesecake and it is really going to change the way that you think about this special treat. Try this once and you may never look back again.


2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter

For The Filling:

2(8 ounce) packages cream cheese, softened
1(14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
3 eggs
1 cup miniature semisweet chocolate chips
1 cup miniature marshmallow

For The Topping:

1 cup miniature marshmallow
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening


In a small bowl, combine cracker crumbs and sugar; stir in the butter.

Press onto the bottom and 1-3/4 inches up the sides of a greased 10-inch springform pan;set aside.

In a mixing bowl, beat the cream cheese,milk and vanilla until smooth.

Add eggs; beat on low until just combined.

Stir in chocolate chips and marshmallows.

Pour over crust.

Bake at 325°F for 40-45 minutes or until center is almost set.

Sprinkle with marshmallows.

Bake 4-6 minutes longer or until marshmallows are puffed.

Meanwhile, melt chocolate chips and shortening–this can be done in a small saucepan over low heat or in the microwave checking every thirty seconds or so-til smooth.

Drizzle over marshmallows.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool for one hour longer.

Refrigerate overnight.

Remove sides of pan.