S’mores Cheesecake


S’mores Cheesecake

S’mores everything seems to be all the rage right night now.  I’ve also decided to begin focusing my dessert efforts on cheesecake (don’t worry, I’ll still be making plenty of other things), and the two *obviously* go together.  Who in the world is more licensed to create s’mores desserts than a Canadian? (What else do you think we do with all the time we spend out in nature??)



For cheesecake filling

  • 2 8oz packages cream cheese (always full fat with cheesecake), room temp
  • 1 1/2 cup caster sugar
  • 1/4 cup sour cream
  • 1/4 cup thickened cream
  • 3 whole eggs, 1 yolk
  • 2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1/8 tsp salt
  • 3/4 cup Nutella
  • roughly 13 marshmallows, cut in half

For chocolate layer

  • 115 g milk chocolate
  • 1/8 cup thickened cream

For crust

  • 2 cups graham cracker crumbs
  • 5 tbsp butter
  • 1/8 tsp salt


Place rack in centre of oven and preheat to 350F (176C).

Grease springform pan.  You can use whichever size you’d like, just take into account: the bigger the pan, the thinner the cake, the shorter the cooking time 🙂.

Using a food processor or a bag and rolling pin, make fine crumbs out of your cookies.  Melt the butter in pan over medium heat.  Combine the two in a large bowl, add salt.  Press into pan bottom, and slightly up the sides.  Bake 10 min.

Remove from oven and reduce heat to 320F (150C).  Allow crust to cool.

Scoop 3/4 cup Nutella onto cling film/cling wrap/glad wrap/saran wrap (whatever you call it in your country).  Completely wrap it, and then sort of flatten it.  Stick it in the freezer.


Melt the milk chocolate in a small pot over medium heat, stirring constantly.  Whisk in the 1/8 cup thickened cream.  Remove from heat, allow to cool slightly.  When both the crust and chocolate have cooled to near room temperature, pour chocolate evenly onto crust.  Stick it in the fridge.


Cream together cream cheese until smooth and creamy (no lumps), using a large bowl and a hand mixer/stand mixer/whatever (honestly, I don’t even have a stand up mixer.  So, not a single recipe you find on my page will require one- for now.).

Add sugar, blend 2 min.  Scrape sides of bowl and blend for another 2 min.  Salt, blend, scape. Vanilla, blend, scrape. Sour cream, cream, lemon juice, blend, scrape. Beat in eggs and yolk, one at a time.

Wrap springform pan containing crust in tin foil.  I hate cleaning the oven, and this eliminates the risk of a little leakage.

Pour half the cheesecake batter onto crust, and then stick it in the oven for 20 min (until cheesecake starts to solidify a bit, as to keep the Nutella layer from sinking).  Don’t wait until cheesecake becomes golden, as it will be going back in the oven for the second layer!

Unwrap Nutella and place in the centre of the top of the layer of cheesecake.  Pour remaining batter on top.  Return to the oven and bake for 30-40 min, or until the cheesecake is no longer jiggly, and the top is golden.  Allow to cool slightly before placing the marshmallow halves face up on top of your cheesecake.  Using your chef’s torch, roast the tops of your marshmallows to your satisfaction.  If you don’t have a chef’s torch, change the settings on your oven so that only the top elements are on, crank the heat way up, and stick that cake back in there.  Keep a careful eye, it’ll go fast! (3-5 mins, depending on your oven)


For best results: Make your cheesecake a day in advance.  It is ALWAYS better the second day.

Once you have removed your cheesecake from the oven (the second layer) run a knife between the cake and the pan to keep it from cracking as it cools.

Due to the gooey, sticky nature of marshmallows, grease your knife before slicing!



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