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S’Mores Cheesecake

Betty Crocker Kitchens
Updated May 3, 2024
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Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping – perfect for a lavish dessert!

S’Mores Cheesecake

  • Prep Time 40 min
  • Total 6 hr 20 min
  • Servings 16
  • Ingredients 12
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Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons butter, melted

Cheesecake

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup packed light brown sugar
  • 1/3 cup marshmallow creme
  • 1 tablespoon vanilla
  • 4 eggs
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk chocolate chips (6 oz)

Topping

  • 1 cup milk chocolate chips (6 oz)
  • 1/4 cup whipping (heavy) cream

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
  • Step 
    2
    In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
  • Step 
    3
    In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
  • Step 
    4
    Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
  • Step 
    5
    In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
  • Step 
    6
    Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Nutrition

430 Calories
29g Total Fat
7g Protein
36g Total Carbohydrate
32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
230mg
10%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
32g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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