S’mores Cheesecake
I partnered with Fannie May for this post. While I was compensated for my time, all opinions are my own.
S’mores cheesecake has bits of marshmallow, chocolate and graham crackers in the filling. It’s rich, creamy and delicious!
S’mores cheesecake has a rich, cream cheese filling and buttery graham cracker crust. Fannie May s’mores snack mix pieces are scattered throughout the cheesecake filling for a flavorful dessert. This cheesecake is perfect for sharing during crisp fall evening with friends and family.
Why this recipe works: I used my classic cheesecake recipe as the base for this cheesecake. It guarantees rich, creamy consistency that is also sturdy. The s’mores snack mix provides bits of s’mores taste in every bite!
Step by step instructions
- Make the graham cracker crust: Combine graham crackers, sugar and melted butter in a food processor and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan and bake at 325 F for 10 minutes.
- Prepare the cheesecake filling: Beat the cream cheese and sugar until smooth, about 3 minutes. Add the sour cream, vanilla and lemon juice. Mix until combined. Add eggs and egg yolk one at a time. Stir in the Fannie May S’mores Snack Mix.
- Prepare water bath: Wrap the bottom and sides of the pan with aluminum foil. Fill a roasting pan with 1 inch water. Place the pan in the oven.
- Bake the cheesecake: Transfer filling to prebaked crust. Place the pan in the water bath, close the oven and bake for 1 hour. Turn the oven off and leave the door cracked open. Let cheesecake rest in the waterbath for one hour.
- Chill the cheesecake: Place cheesecake in the refrigerator for 4 hours or overnight. Serve chilled.
Frequently Asked Questions
How do I know when a cheesecake is done? Gently shake the pan. If the edges are set, but the center jiggles a bit, then the cheesecake is done. Keep it in the water bath with the oven door cracked open for 1 hour. Make sure the oven is off.
How long does cheesecake last? Cheesecake will last in the refrigerator for up to 3 days.
Can you freeze cheesecake? Yes. Chill the cheesecake first so it’s set. Then wrap the cheesecake with plastic wrap or aluminum foil Store in the freezer on a flat surface for up to 1 month.
Where can I buy Fannie May S’mores Snack Mix? Fannie May products are found nationwide in grocery stores. However, they are also available online.
Helpful tips
Double wrap the springform pan with aluminum foil. You want no water getting into the pan or else you’ll have a soggy crust! Leave the pan on the cake until it is completely chilled. If you grease the pan, then it should release from the sides of the cheesecake without a problem.
Cut the Fannie May S’mores Snack Mix into equal sized pieces. This will help preview the top of the cheesecake from cracking at all. I like to cut each piece in half. Keep the cheesecake cold until ready to serve. If the cheesecake is left at room temperature for too long, it will start to sweat and lose it’s wonderful texture!
Related recipes
Cheesecake is a popular dessert and loved by many. If you’re in the mood for pumpkin, you have to try my pumpkin cheesecake recipe. It has a gingersnap crust! I also have a recipe for no-bake cheesecake bites, which are fun snacks to pop in your mouth when you’re craving something sweet!
Are s’mores more your thing? Check out my s’mores truffles and s’mores bars. You can also use the Fannie May S’mores Snack Mix on top of these maple cupcakes.
S’mores cheesecake has bits of s’mores in every bite! Whether you like marshmallow, graham cracker or chocolate, you will surely enjoy this cake. You can top it with more Fannie May Snack Mix, melted chocolate or mini marshmallows for extra fun!
Get the Recipe: S’mores Cheesecake
Ingredients
Graham Cracker Crust
- 10 sheets graham crackers
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
S’mores Cheesecake Filling
- 3 cups three 8 ounce blocks cream cheese, room temperature
- ¾ cup granulated sugar
- ¾ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh squeezed lemon juice
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 ½ cups roughly chopped Fannie May S’mores Snack Mix, plus more for garnishing on top
Instructions
Graham Cracker Crust
- Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan with butter.
- In a food processor, pulse graham cracker sheets until fine crumbs form, about 10 one-second pulses. Add sugar and melted butter. Pulse until well combined, about 5 one-second pulses.
- Transfer mixture to the prepared pan and use the bottom of a measuring cup to firmly press the graham crackers down. Bake for 10 minutes. Let the crust cool slightly, then wrap the bottom and sides of the pan with two layers aluminum foil for the water bath. Keep the oven on.
S’mores Cheesecake Filling
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until smooth, about 3 minutes.
- Add the sour cream, vanilla and lemon juice. Beat until combined, about 1 minutes. Add the eggs and egg yolk, one at a time, mixing well after each addition. Scrape down the bottoms and sides of the bowl to make sure the mixture is uniform. Stir in the chopped Fannie May S’mores Snack Mix by hand.
- Transfer mixture to pre-baked graham cracker crust. Spread the top evenly and tap the pan on the counter a few time to remove any air bubbles.
- Fill a roasting pan 1 inch high with warm tap water. Place the roasting pan in the oven, then place the cheesecake in the roasting pan.
- Bake the cheesecake at 325 F for one hour or until the filling only jiggles slightly in the center when gently shaken. Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the roating pan and chill it in the refrigerator for 4 hours or overnight.
- When ready to serve, remove the sides of the springform pan. Garnish cheesecake with additional chopped Fannie May S’mores Snack Mix and enjoy. Store cheesecake covered in the refrigerator for up to 3 days.
