Trust me when I tell you that you want to make this Smores Cheesecake. The combination of thick and creamy chocolate cheesecake, melty toasted marshmallows and graham cracker crust is totally to die for and the perfect summer dessert!
Plus, get pumped because this week is S’mores Week!! A bunch of wonderful bloggers will be bringing you s’mores inspired desserts all week long!
I put marshmallows and chocolate sauce in the bottom of the cheesecake to give it extra gooey and melty-ness. It’s hard to tell because they kind of blend into the cheesecake, but if you look at the bottom, you can see how extra awesome it looks.
Because of the marshmallows baking into the cheesecake, they bubble up a little while it bakes which will leave small cracks on the top of the finished cheesecake, but those get covered up with melted marshmallows, so it’s all good. You could leave them out if you want (if won’t change the cooking time), but I do recommend you keep them. Serious yum.
Once the cheesecake has cooled, the marshmallows get melted in the oven on convection bake. The cheesecake will warm up a bit, but honestly that’s one of the things I love about this cheesecake. It warms up just enough to be s’mores-like, but still has a little chill in the center. Perfection.
Even after I chilled it again and the marshmallows got cold, I’d microwave my pieces for about 10-15 seconds. Can’t beat melty marshmallows. You just can’t.
A bite of this cheesecake is just heavenly. The chocolate cheesecake is rich, super chocolatey, smooth and creamy. And when paired with melty marshmallows and a sweet graham cracker crust, it’s completely irresistible.