S’more Cheesecake


This year for Christmas (yes, Christmas! Catching up on my posts) I tried a S’more Cheesecake.  As I mentioned in the past, it is hard to please everyone with a flavour, but I do try!  I figured, who doesn’t like a S’more? There was only one iffy person, who doesn’t like marshmallows, but they are easily picked off.

I did not follow any specific recipe or see this idea anywhere, I just kinda cake up with it on my own.  I used my classic go to cheesecake recipe and

S’more Cheesecake:


Graham Crust

2 cups Graham Crumbs
1/4 cup sugar
1/3 cup melted butter

1. Combine sugar and Graham crumbs


2. Add melted butter and stir until combine


3. Pour into spring form pan and firmly press. Bake for 10 min and set aside to cool




3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice (When using chocolate I omit)
1 tbsp. vanilla extract (or the innards of a vanilla bean)
8 oz of Semi sweet Chocolate

1. Preheat oven to 350 degrees F

2. Using a double boiler melt the chocolate and set aside to cool.


3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.


4. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.



5. Add the cooled chocolate and stir


6. Add heavy cream and vanilla, blend until smooth and creamy.





7. Pour into your prepared pan


And this is where things went a rye.

I always  bake my cheesecake in a water bath.  Today I was in a rush, I wasn’t really focused and decided to just throw it in the oven, like others do.  Everyone tells me, ‘why bother, it’s just another step, it will be fine’…

8. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.

Well, it fell and cracked!  Never again! Always a water bath!!!

After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve

Thank goodness I was covering the top, because this was one ugly cheesecake!

The next day..

1. Cut large marshmallows in half and cover the top of your cheesecake


2. Drizzle with melted chocolate


3. Top with Graham crackers


Looks pretty good!

This cheesecake was OK.  I would not make it again


Everyone said it was good, but they never say and different. (one day I wold like to completely ruin a recipe and not let on and see if anyone said anything, I don’t think they would)


It definitely was not as ooey and gooey as I had hoped.  See, it looks a little dry.

Oh well. Lessen learned!


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