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Smores Cheesecake

Smores Cheesecake: A graham cracker crust with marshmallows and chocolate baked right in in topped with rich creamy cheesecake and toasted marshmallows. Your favorite summer treat no campfire required!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 1 Cheesecake
Author Krystle
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  • <b> For the Graham Cracker Crust </b>
  • 1 ½ Cups Graham Cracker Crumbs
  • ½ Cup Brown Sugar
  • 2 Tsp Vanilla Extract
  • 5 Tbsp Butter Melted
  • ¾ Cup Mini Chocolate Chips
  • 1 Cup Mini Marshmallows
  • <b> For the Cheesecake </b>
  • 4 8 Ounce Packs Cream Cheese, Softened
  • ½ Cup Sour Cream
  • 2 Eggs
  • ¾ Cup Heavy Cream
  • ¾ Cup White Sugar
  • 2 Tablespoons Corn Starch
  • 2 Tsp Vanilla Extract
  • <b> For the Topping:</b>
  • 10 oz Hot Fudge Sauce Heated
  • 2 Cups Mini Marshmallows


  • <b> For the Graham Cracker Crust </b>
  • Preheat oven to 325 degrees F. Grease a 9 inch cake pan with non stick cooking spray.
  • In a medium bowl, combine graham cracker crumbs, melted butter, vanilla, and brown sugar. Evenly press mixture into the bottom and sides of your prepared pan.
  • Spread marshmallows and chocolate chips over the graham cracker crust.
  • <b> For The Cheesecake </b>
  • Beat cream cheese until light and fluffy. Stir in sugar, corn starch, vanilla extract and eggs. Fold in sour cream and heavy cream.
  • Pour cheesecake batter evenly over crust.
  • Place your cake pan into a large roasting pan filled halfway full with water.
  • Bake for 90-95 minutes or until set. Open the oven door, and let the cheesecake rest for 10 minutes before removing form the oven.
  • Cool completely.
  • <b> For The Topping </b>
  • Preheat the oven broiler.
  • Spread hot fudge over the cheesecake. Top with marshmallows.
  • Brown marshmallows for 1-2 minutes or until lightly toasted.
  • Store in the refrigerator.
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