Smores Cheesecake

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Enjoy an ooey, gooey campfire smore in decadent cheesecake form with this easy recipe! A classic graham cracker crust surrounds a rich chocolate filling topped with toasted marshmallows and chocolate ganache. You simply have to try this Smores Cheesecake!

This Chocolate Smores Cheesecake is Downright Heavenly

What do you get when you combine a crunchy graham cracker crust with creamy chocolate cheesecake and gooey golden-brown marshmallows? The most irresistible smores dessert you’ve ever tasted. You seriously have to stop whatever you’re doing and start whipping up this masterpiece.

I added an extra layer of marshmallows and ganache between the crust and the filling for even more melty goodness, and I absolutely loved the results. Taking a bite of this cheesecake will instantly set your new standard for smores-inspired treats. You can serve it cold or warm up individual pieces for an even more delicious experience! All that graham cracker, chocolate and marshmallow bliss just melts in your mouth and leaves you breathless!

A marshmallow, chocolate and graham cracker cheesecake on a metal cake stand with one large slice removed

What You’ll Need

This over-the-top cheesecake relies on a surprisingly simple ingredient lineup. Scroll down to the recipe card to see the exact amounts.

For the Graham Cracker Crust

  • Graham Crackers: Use a food processor to crush the crackers into crumbs. Alternatively, you can place them into a heavy-duty storage bag, remove the air, seal the bag and pound the crackers with a mallet (or the back of a serving spoon).
  • Sugar
  • Salt
  • Unsalted Butter: Melted.

For the Chocolate Cheesecake Filling

  • Cream Cheese: Be sure to bring this to room temperature before you use it.
  • Sugar
  • Cocoa Powder: Natural and unsweetened.
  • Sour Cream: For extra creaminess.
  • Vanilla Extract
  • Eggs: The eggs should be at room temperature as well.
  • Mini Marshmallows
  • Semi-Sweet Chocolate Chips
  • Heavy Whipping Cream: This will be combined with the chocolate chips to create a crave-worthy ganache. You can omit the ganache in favor of chocolate syrup if you’d like.

For the Marshmallow Topping

  • Large Marshmallows
  • Semi-Sweet Chocolate Chips
  • Heavy Whipping Cream: For the ganache.
  • Graham Crackers: Crushed into crumbs, for the garnish.
A slice of homemade chocolate smores cheesecake on a plate with the full cake in the background

How to Make Smores Cheesecake

Because of the mini marshmallows beneath the filling, rising air will cause small cracks to form on top of the cheesecake as it bakes. Those imperfections will get covered up by the topping, so don’t sweat it! You could leave out the mini ‘mallows if you’d like, but I do hope you include them. Serious yum.

Make the Crust

  1. Heat Oven & Prepare Pan: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Combine Ingredients: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the prepared springform pan.
  3. Pre-Bake: Bake the crust for 10 minutes, then set it aside and allow it to cool.
  4. Reinforce Pan With Foil: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (check out my post on how to prepare your pan for a water bath if needed). Set the prepared pan aside.

Make the Filling

  1. Reduce Oven Temperature: Lower the oven temperature to 300°F.
  2. Beat Cream Cheese, Sugar & Cocoa: Beat the cream cheese, sugar and cocoa powder in a large bowl on low speed until well combined and smooth. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
  3. Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add Eggs: Add the eggs one at a time, mixing slowly to combine after each addition and scraping down the sides of the bowl as needed. Set the batter aside.
  5. Assemble Marshmallow Layer: Pour the mini marshmallows evenly over the cooled crust.
  6. Add Ganache Layer: Add the chocolate chips and heavy whipping cream to a medium-sized bowl and microwave in 20-second intervals, stirring well between each one, until melted and smooth. Pour the ganache evenly over the mini marshmallows.
  7. Add Filling: Pour the cheesecake batter evenly over the ganache-covered marshmallows. To prevent the marshmallows and chocolate from moving around too much, spoon the batter evenly over the top.
  8. Build Water Bath: Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  9. Bake: Bake the cheesecake for 80-90 minutes. The center should be set, but still jiggly.
  10. Let Cool Slowly: Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Refrigerate: Remove the cheesecake from the oven and water bath wrapping and refrigerate it until it’s firm, 5-6 hours or overnight.

Add the Topping

  1. Remove Cheesecake From Pan: Once the cheesecake is chilled and firm, remove it from the springform pan and set it on an oven-safe platter. You could also leave it on the bottom of the springform pan or place it on a baking sheet – you mainly need to remove the sides of the pan and loosen the cheesecake from the bottom so it’ll be easy to remove later.
  2. Top With Marshmallows: Place the marshmallows upright on top of the cheesecake, covering it fully but leaving some space around the outer edge for the marshmallows to puff up and out.
  3. Toast: Place the cheesecake into the oven on convection bake for 5-10 minutes, or until the marshmallows are puffy, then switch the setting to broil for 2-3 minutes, or until the marshmallows are golden-brown.
  4. Let Cool: Remove the cheesecake from the oven and set it aside to cool.
  5. Make Ganache: While the marshmallows cool, add the chocolate chips and heavy cream to a medium-sized bowl and microwave in 20-second intervals, stirring well in between, until melted and smooth.
  6. Drizzle Over Cheesecake: Move the cheesecake to a serving plate, then drizzle it with the ganache. Sprinkle on some graham cracker crumbs to finish it off.
  7. Enjoy! Slice and serve the cheesecake immediately – it won’t be hot throughout, but it’ll be just warm enough to give you that gooey, melty smores goodness without losing its structure. If you don’t want to serve it right away, return it to the fridge until you’re ready to dig in. Microwave each slice for 10-15 seconds before devouring if desired.
A smores cheesecake on a metal cake stand with marshmallows, chocolate chips and graham crackers on the counter next to it

What Happens if You Don’t Bake Cheesecake in a Water Bath?

There are a few things that could go wrong if you bake your cheesecake without a water bath. Over-baking, falling in the center while cooling and cracking all become more likely without the evaporating water to ensure evenly dispersed heat throughout the cheesecake filling. The water bath is 100% worth those extra few minutes of effort.

Tips for Success

Want to make sure your smores cheesecake is pure and utter perfection? Take these tips and run with them.

  • Mix the Filling on Low Speed: Stick with low speed whenever you’re combining ingredients for the cheesecake filling. This limits the amount of air whipped into the batter, which is a common culprit of cracking.
  • Leave a Rim Around the Marshmallows: Try to leave at least an inch of free space around the top rim of your cheesecake when you add the raw marshmallows. As they warm up, they puff up, and this breathing room will prevent them from spilling over the edge of the cheesecake.
  • Go Back to the Basics: If you’re looking for more cheesecake-making dos and don’ts, I’ve got you covered with this detailed guide to a perfect cheesecake.
  • Warm Slices Before Serving: For best results, warm your slices for 10-15 seconds before serving. The marshmallows will melt a bit and the filling will warm up a touch (you don’t want it to get too soft) and it’ll be the perfect smores dessert.
A fork digging into a slice of smores cheesecake with a warm, gooey marshmallow topping

Storage Instructions

Keep this cheesecake in an airtight container in the fridge. It will stay good for up to 5 days. I highly recommend popping each slice into the microwave for 10-15 seconds before digging in. You just can’t beat melty marshmallows!

Does This Freeze Well?

Yes – without the marshmallow topping, this cheesecake freezes like a dream. Place the fully set cheesecake on a cardboard cake round and wrap it tightly in plastic wrap. Place the wrapped cheesecake into a freezer-safe container or storage bag and freeze it for up to 3 months. Thaw it out in the fridge overnight before adding the topping and enjoying.

Print
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A piece of graham cracker, chocolate and marshmallow cheesecake on a plate with a bowl of marshmallows behind it
Recipe

Smores Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Enjoy an ooey, gooey campfire smore in decadent cheesecake form with this easy recipe! A classic graham cracker crust surrounds a rich chocolate filling topped with toasted marshmallows and chocolate ganache. You simply have to try this Smores Cheesecake!


Ingredients

For the Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

For the Filling

  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1/2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (78g) mini marshmallows
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream

Topping

  • 4550 large marshmallows, for topping
  • 3 oz (about ½ cup) semi-sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • Graham cracker crumbs

Instructions

Make the Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Cheesecake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
  5. Pour the mini marshmallows into the bottom of the crust.
  6. Add the chocolate chips and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth. Pour the chocolate mixture evenly over the marshmallows.
  7. Pour the cheesecake batter evenly over the marshmallows and chocolate. To help the marshmallows and chocolate not move around and adjust too much, spoon the batter evenly over the top.
  8. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  9. Bake for 1 hour and 20-30 minutes. The center should be set, but still jiggly.
  10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Add the Topping

  1. When the cheesecake is chilled and firm, remove it from the springform pan and set on an oven safe platter. You could leave it on the bottom of the springform pan or place it on a baking sheet. You mainly need to remove the sides of the pan and loosen the cheesecake from the bottom so it’ll remove easily later.
  2. Place the marshmallows upright on top of the cheesecake, covering it fully but leaving some space around the outer edge for the marshmallows to puff up and out or they’ll spread too much and fall down the sides of the cheesecake.
  3. Place the cheesecake in the oven on convection bake for 5-10 minutes or until the marshmallows are puffy, then switch to broil for 2-3 minutes or until golden.
  4. Remove the cheesecake from the oven and set aside to cool.
  5. While it cools, add the chocolate chips for the topping and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth.
  6. Move the cheesecake to a serving plate, then drizzle with the melted chocolate. Sprinkle on some graham cracker crumbs.
  7. The cheesecake can be served warm or cold, but I personally love the smores feel of it when it’s slightly warm after being toasted. The cheesecake won’t be hot throughout, but it’ll be just warm enough without losing its structure. The chocolate and marshmallows from the inside of the cheesecake will also be more melty this way.
  8. Store the cheesecake covered in the fridge. Cheesecake is best if eaten within 4-5 days.

Notes

  • Makes 12-14 slices.
  • The original version of this recipe used 1/2 cup hot fudge topping in place of chocolate ganache in the cheesecake filling (I used Hershey’s Hot Fudge Topping ).
  • To Store: Store cheesecake in an airtight container in the fridge and enjoy within 4-5 days.
  • To Freeze: Leave off topping & place fully set cheesecake on a cardboard round. Wrap tightly in plastic wrap and freeze in an airtight container or storage bag for up to 3 months. Thaw in the fridge overnight before adding the topping and enjoying.
  • To warm slices, heat in the microwave for 10-15 seconds before serving.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 518
  • Sugar: 44.1 g
  • Sodium: 295.5 mg
  • Fat: 26.5 g
  • Carbohydrates: 64.1 g
  • Protein: 8.4 g
  • Cholesterol: 119.1 mg

Categories

More Decadent Smores Desserts

Looking for more luxurious smores dessert ideas? Take your pick!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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109 Comments
  1. Lauren Morse

    Hi Lindsay! I have a question about the mini marshmallows at the bottom – won’t they just evaporate? Making this tomorrow!

  2. Chloe Schellenberg

    Made this for my sons birthday last week!! It was fantastic! The cheesecake part was so smooth and tasty. The large toasted marshmallows on top have the wow factor for a 7 year olds birthday. Will absolutely make this again!






  3. Mick M

    Hello, quick question- do you need to melt the mini marshmallows before putting them at the bottom ? Please let me know, would love to try this out for Christmas!

  4. Christine S.

    I made this using gluten free graham crackers, which seem to only need half the melted butter for the crust. It was sooooo good!!! I made it for my new son-in-law that that never had any of my baking before and worried that gluten free wouldn’t taste good. I have Celiac Disease so I bake that way so I can taste test. I wondered how the mini marshmallows would taste on the bottom….they gave such a great chew!! You could t see them, but they added to the cheesecake for sure!! It was my first chocolate cheesecake! I’ve made a ton of cheesecakes! But this was my first chocolate but this is not my last and this is not my last but it is my ONLY s’mores cheesecake!! Thank you for the recipe!! It’s well written! The pics are great! Thank you!






  5. Kerri

    I made this for my birthday last week and it was amazing! The deep, dark chocolate cheesecake was perfect with the sweet marshmallows. Smooth and creamy, delicious!

  6. Andrea

    Hi Lindsay – did you try freezing this cheesecake at all? I have been looking for an excuse to make it, but never seem to have enough people to eat it all up! Most cheesecakes freeze pretty well, but I was not sure how it would work with the marshmallows….

    1. Lindsay

      Yea my thoughts match yours. I’d think so. The marshmallows could end up a little soft after defrosting, but it’d probably be ok.

  7. Inga Janketic

    Making this work of chocolate art for Easter! Soooo happy I read the comments, I pulled my pan out to measure…10 inches….. I made note of your suggestions. I considered just making something else..
    But my husband might revolt. I got this.

    1. Lindsay

      I hope you enjoy it! With a 10 inch pan, you may want to add a little more crust. And just keep in mind the cheesecake will be a little thinner, so it may not need to bake as long.

  8. Rachel

    I found this on pintrest and I loved it but I don’t know what happened in took it out of the oven and out of the bath but even though the foil was up very high and there was no chocolate in the water bath I had water in the bottom of my foil. What did I do wrong? Will it still be good? BTW this was my first cheesecake lol I’m just trying to figure out how to make them perfect any advice?

    1. Lindsay

      Water baths can be tricky and often the water leaks through the aluminum foil through super small tears you may not even notice. It shouldn’t hurt the cheesecake, but I recently posted about how I do my water baths to help with this if you want to check it out.

  9. Joe

    Hello Lindsay,

    I have a practical question for you. It’s been my experience that cutting anything with marshmallows on top is not as easy as it seems. How did you get your slices so clean? 

    1. Lindsay

      That’s a great question. It’s been so long since I made this cheesecake, it’s hard to remember if I did anything special. I do remember though that the marshmallows were still warm on top and I think that helped. I know some people find it helpful to put a little butter or shortening on their knife to help it not stick too.

    1. lifeloveandsugar@gmail.com

      You want to be completely cool and firm. Depending on how cold your fridge is, I’d say 3-4 hours at least.

    1. lifeloveandsugar@gmail.com

      It’s possible that it would bake fine without it, but having not tried it I can’t really say what kind of change it’d produce.

  10. Gina

    This is seriously the BEST cheesecake EVER!!!! Didn’t even stand a chance in my house. I’m about to make it for the second time this week!

  11. Ashley@blondegirlcravings

    I am giving this recipe a try for a Chocolate Fantasy Auction tomorrow. I am excited to see how it turns out!

  12. Jackie

    I made this last night to eat tonight and I think the water bath leaked into my crust. I will know once I get home from work…is there anyway to save this?

    1. lifeloveandsugar@gmail.com

      If it did leak, it should still be fine. The crust just might not be as firm. I know you said you want to eat it tonight, but if you take it out of the pan and let it sit in the fridge for several hours or overnight, it usually dries out the crust a bit. I’ve had it happen. 🙂

  13. Betsey

    Any suggestion on how to make this egg free? My best friend and fiancé are allergic to them and something like that is meant to be shared.

    1. lifeloveandsugar@gmail.com

      You could just melt the marshmallows in the oven without the convention. They won’t brown, but they’ll still be good. Also if you have a small torch, that’d work as well.

  14. Virginia

    Have you (or anyone) tried subbing the sour cream for Greek Yogurt? I just never keep sour cream on hand, since I don’t like the taste. ButI guess you can’t taste it in all this chocolatey goodness, so I could just add it to my list as I don’t keep 3 packages of cream cheese on hand either.

    1. lifeloveandsugar@gmail.com

      I haven’t tried it, but it seems like it should work. If you try it, I’d love to know how it turns out! Thanks Virginia!

  15. Lindsay Lamb

    I made this cheese twice…the 1st time I made it according to recipie (water bath) and failed miserably!! I had never used a water bath…so it was my fault, not the recipie. 2nd try I just baked it and followed the instructions given in aayer comment to cut the cooling time in 1/2….wow!!! It turned out wonderfully!!! If you have never made a cheesecake and at intimidated by a water bath, don’t be!!! Since you cover the top with Marshamallows no one will ever see it it cracks, which by the way mine didn’t have a since crack in it!!! It also tasted wonderful and cooked perfectly, evenly and was moist and rich!!

  16. Ginette

    This looks amazing! I’ve never made a baked cheesecake before. When you say to let the cake chill, do you mean to take it out of the oven and put it in the fridge to chill, or do you mean to let it cool off completely on the counter?

  17. Mrs. Gamgee

    I stumbled across this recipe a while ago on Pinterest and immediately started to drool. Because I’m diabetic, I knew that this would have to be a special occasion treat, so I am baking it right now for my husband’s birthday. We can’t get Hershey cocoa powder here, so I splurged and went to the Bernard Callebaut store and got some of their knock-out stuff. My 3-year-old loved helping with the marshmallows and chocolate on the bottom. I can’t wait to try it later tonight. (I just get a sliver, but I think it’s going to be worth it!)

  18. Megan

    I have had bad luck with cheesecakes and water baths in the past. If You don’t bake it in a water bath because it just crack more?? Also can you use regular cocoa powder instead of the special dark? I have both on hand but I’m not sure I want it to be such a deep chocolate.

    1. lifeloveandsugar@gmail.com

      Yes, you could use regular cocoa, instead of dark. The water bath helps prevent cracks in the center, but it always prevents the cheesecake from falling in the center once it cools. You could not use the water bath, but just be aware of those things. With this cheesecake it doesn’t matter as much, since you’ll cover it will marshmallows.

    1. lifeloveandsugar@gmail.com

      You don’t need to adjust the temperature. The cooling process won’t be as important if you aren’t using a water bath, so you could cut the cooling time in half.

  19. Stephanie

    These look amazing!! I plan on making them for a party, but will have some gluten free guests. Do you think the flour could be omitted or substituted somehow?

    1. lifeloveandsugar@gmail.com

      I haven’t tried it, but it might be ok without the flour. You could also try subbing a tbsp of cornstarch.

  20. Dena

    I really want to make this. I don’t have the convection option on my oven. is there another option for that last step?

    1. lifeloveandsugar@gmail.com

      You can just bake the marshmallows, but they won’t get as toasted and brown on top. The convection bake helps with the browning.

      1. Donna Bardocz

        This turned out really pretty! I didn’t use a water bath, but just put a large pan of hot water beneath the cheesecake while it baked! Perfecto!
        I used Jet-Puffed marshmallow bits in place of mini marshmallow just because I had them and thought they’d be cute!






  21. Rachel (teacher-chef)

    Thanks – now I need to go clean the drool off of my computer – this is so decadent and awesome!!! I LOVE that you warm it back up too 🙂

  22. Mojo

    This S’mores Cheesecake looks awesome! But I’m thinking of making a couple of changes and wanted to see what you think. Instead of the marshmallows on the crust, I was thinking of heating up some Raspberry Jam to spread on the crust, the filling stays as is, don’t want to change too much and then on top of the marshmallow top heat up some caramel topping and drizzle that on top. I know it won’t be a total S’mores, but there’s still chocolate, graham cracker and marshmallows.

    1. lifeloveandsugar@gmail.com

      What an interesting flavor combination! I think it sounds great! It won’t change the baking time or anything either.

  23. Sue @ itsokaytoeatthecupcake

    My cheesecake is cooling on the counter as we speak! It is so divine already that I think it’s going to take some serious willpower not to taste it before I serve it tomorrow… Thanks for sharing this amazing recipe!!

  24. Friday Faves!

    […] pool full of this S’mores Lasagna. 5. Banana Bread Tiramisu. In a CHOCOLATE CUP. 6. This S’mores Cheesecake and I are going to get married. 7. Cinnamon. Roll. FROSTING. 8. Let’s have S’mores […]

  25. lindsay taylor

    This looks delicious and I can’t wait to make it! I was wondering what adjustments I had to make if I wanted to make the cheesecake in a 10in pan instead of 9in? Thank you!

    1. lifeloveandsugar@gmail.com

      I’ve never made it in a 10 inch pan, but I’d think you’d need a little more for the crust – maybe 1 1/2 worth of the ingredients. If you leave all the filling ingredients the same, it’ll be a thinner cheesecake. You’ll need more marshmallows for the top. And it might need to bake less time. Watch for the edges to look cooked and the middle to still be a little uncooked, then turn the oven off and continue with the slow cooling process. Let me know if you have any more questions!

  26. Becca from ItsYummi.com

    Ohmigerd! That is the most sinfully delicious creation I’ve ever seen! I shared it as my Pin of the Day on my Facebook page. Fantabulous!

  27. Julia

    You are the queen of decadence my friend! I’ve seen a ton of s’mores ideas and this is by far the best! I can’t wait to see what else you have up your sleeve.

  28. Erin R.

    Holy crap! That is the chocolatiest cheesecake in history! Oh, I wish it was in my mouth right now. FANTASTIC post.

  29. Thalia @ butter and brioche

    WOW.. this is heaven and hell in a cake. i am totally craving a slice right now.. love it!

  30. Alyssa {Cake, Crust, and Sugar Dust}

    This cheesecake looks absolutely decadent!!! Who knew s’more could look so classy??

  31. Lindsey @ American Heritage Cooking

    I almost passed out from desire when I saw this cross my FB feed! Serious gorgeous! You have out done yourself again!

  32. Chelsea @chelseasmessyapron

    Oh my gosh Lindsay! You sure know how to decorate a cheesecake! Totally drooling over this one and your photos! 🙂

  33. Beth @ bethcakes

    I saw this on Pinterest, and then I died. Totally had to pick my jaw up off the floor. I cannot get over that chocolate cheesecake! And the toasted marshmallows and chocolate drizzle! This cheesecake is just perfect. 🙂

  34. Lisa @ Wine & Glue

    Lindsay. This cheesecake!! I was totally impressed when you emailed me the picture of the slice . . . but now . . . . seeing the whole cake . . . OMG. I’m for sure making this. It looks amazing!! Pinned!

  35. sally @ sallys baking addiction

    You don’t have to tell me… I already know I have to make this s’mores cheesecake! Looks incredible.

  36. Mir

    Please tell me you ate a slice of this while watching Dirty Dancing. That’s the ultimate happiness on this earth, I think! This cheesecake is beyond. I want to go on a date with it!

    1. Keisha @ MochaBakerGirl

      I totally agree, but as much as i love Dirty Dancing I have to say for me it would be a slice of this and watching Sixteen Candles. This looks so freakin rich and amazing.

      1. lifeloveandsugar@gmail.com

        I haven’t every seen Sixteen Candles. I’ll have to check it out! Thanks Keisha!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29