An incredibly entertaining and decadent take on two American classics: the cheesecake and S'mores. This S'mores Cheesecake with Bailey's Fudge Sauce is an easy and fun recipe for anyone to make.
Back when I was in college and had just broke up with my first live-in boyfriend, I became obsessed with baking. There was one site in particular I used to frequently visit for inspiration and recipes. Sadly, I cannot remember the name of the website nor can I find out since I bookmarked the site on a computer that is long gone. One recipe I found there that I've been dying to create since was a S'mores Cheesecake.
For years, I would buy most of the ingredients, but forget others. It just did not seem as though it was meant to be. I read that recipe over and over again, I practically had it memorized. When I decided to start this blog, I knew enough was enough and began my mission to make this cheesecake. I went out, bought everything I needed, and marched right back home to start baking. I created this recipe based off of what I remember from the original recipe, with an added touch of my personality.
The original recipe did not have any fudge, just pieces of melted chocolate. I decided I needed to use fudge. and it needed to be my Bailey's Irish Cream Hot Fudge. Of course, if you are planning on sharing this with children, you can always opt for melted chocolate or regular hot fudge!
What you may realize about this recipe, and my S'mores Stuffed Cookies , is that I like cinnamon in my S'mores. Trust me, it's a necessity. It really takes your S'mores to the next level. Don't forget the cinnamon.
This recipe is great with regular marshmallows, but I feel like the cheesecake holds the marshmallow flavor much better with vegan marshmallows. If you have the chance, try it. To help let the marshmallows shine, it is important to go light on the chocolate, which is why I only drizzle the hot fudge and use a minimal amount of mini chocolate morsels. The Hershey's on top usually end up being just decoration or eaten on it's own because a smidge of chocolate in the cheesecake is really all you need.
The best part of the entire cheesecake is the marshmallow topping. Those roasted marshmallows get so nice and toasty and really bring everything together. If you are low on marshmallows, I would even recommend skipping the marshmallows in the cheesecake batter and just leaving them for the topping.
Don't have time to make this decadent cheesecake now? Pin it for later!
S’Mores Cheesecake with Bailey’s Irish Cream Hot Fudge
Ingredients
- 1 box 3 packages approx. honey graham crackers
- ¼ cup 50 g, plus ½ cup (100 g) granulated sugar divided
- ¼ cup 50 g packed brown sugar
- ¾ cup 86 g melted butter
- 1 tablespoon cinnamon
- 16 oz 480 g cream cheese room temperature
- 12 oz 340 g sweetened condensed milk
- 2 teaspoons vanilla
- 3 large eggs
- 1 package 16 oz mini marshmallows
- ½ cup approximately [Bailey's Hot Fudge]
- 2 bars Hershey's chocolate optional
Instructions
- Preheat the oven to 325 degrees F.
- In a medium bowl, crush two packages of graham crackers until they resemble a fine powder. Mix in the ¼ cup granulated sugar, brown sugar, butter, and cinnamon. Pack the mixture in a 12 inch springform pan to form the crust. Place a layer of marshmallows over the crust if desired.
- In a large bowl, combine the cream cheese, condensed milk and ½ cup granulated sugar until fully mixed.
- Add in the eggs and vanilla extract and mix until just incorporated. Fold in mini marshmallows if desired.
- Pour about ⅓ of the mixture into the springform pan over the crust. Drizzle some of the fudge over the mixture. Add in another ⅓ of the cream cheese mixture then repeat the drizzling. Repeat again with the remaining cream cheese.
- Bake for about 45 minutes or until set. You will know the cheesecake is nearly set when the middle is still jiggly but the outer part of the cheesecake is more firm.
- Add a layer of marshmallows on top of the cheesecake and bake for another 5 minutes. If the marshmallows are not roasted enough for you, put on the broiler, but keep a watchful eye as the marshmallows burn quickly!
- Allow the cheesecake to cool completely, preferably in the refrigerator overnight or at least 4 hours.
- Take half of the last package of graham crackers and roughly crumble
- Add pieces of the Hershey's chocolate to the top of the cheesecake if desired. Add the graham cracker crumbs to the topping. Drizzle the remaining hot fudge over the entire cheesecake.
Notes
Doug Weller says
Rated as it looks good, haven't made it yet. It's far too big for us, can you advise how to scale it down? Thanks.
Doug
Amanda Powell says
The best that I can really recommend is using two smaller 5 or 6-inch pans or several mini springform pans. The recipe doesn't divide very well unfortunately.
Doug Weller says
Thanks
Christina Hunter says
I just put this bad boy in the oven. Noted I only have 9" pans so it will be a tiny bit thick, but I'm making it for Christmas Party for the morning. I'll come back and tell you how much everyone loved it because just looking at it made me fall in love.
Amanda says
Oh man! I am SO excited to see how it turns out for you! Btw, I never heard of anyone complaining over a thick cheesecake before 😉
Christina Hunter says
Everyone absolutely loved it! Especially the kids, which there were 6 of. The adults also loved it but couldn't eat more than one piece, aha.
I'm planning on making another one for my boyfriend's family since this one turned out so well! Thank you for this amazing recipe, and I hope you have a Happy Holiday!
Amanda says
Yay! I'm so glad to hear it! I don't blame them, it is pretty rich. Happy holidays to you as well! xxx
Kiren says
I went to make this and noticed it doesn't state the size of pan to use, nor the temperature for baking... 🙂 You also comment on skipping the marshmallows in the cheesecake batter, but that step is not in the recipe.
Amanda says
D'oh! I obviously wrote this in the middle of the night and didn't proofread. I will fix up the recipe asap, but for now I will tell you to bake at 325 degrees and I used a 12 inch spring form pan. Also, you can add marshmallows to the cheesecake mixture prior to pouring it in the pan (as well as line the bottom of the crust with a layer of marshmallows. Please let me know if I am missing anything else, I feel like such a dope!
Kiren says
Thanks! I went ahead and guessed with 350 and a 10" pan, no marshmallows in the mixture. We'll see how it turned out tomorrow. 🙂 Looks and smells delicious!
Amanda says
That should work okay. With the higher temp, but smaller pan, it timing should just about even about to be nearly the same give or take a few minutes. Please let me know how it turns out tomorrow!!
Kiren says
It was delicious! I'll have to try it with marshmallows in the cheesecake next time and probably with a bit less crust (it was a little on the thick side) for the smaller pan.
Christine says
I'd probably use something other than Hershey's chocolate, but WHOA! Sometimes I miss America and your pictures are the exact reason why!
Amanda says
Try it with a good dark chocolate. I am not a dark chocolate kind of gal, but I made this again using some dark chocolate I found at Whole Foods and it was crazy good! By the way, you are very lucky. I miss traveling a lot - and especially being in Europe!
Amanda says
OMG this looks so stinking good!! I need to try it!!
Amanda // Happily Ever After
Alma @ A Conquered Mess says
I'm currently trying to eat healthier but my goodness, this might just make me have a cheat day. I love chocolate and this cheesecake looks scrumptious! I've pinned it. #SITSBlogging
Danielle says
WOW...this looks absolutely addicting! I could really go for this ANY DAY! Thanks a bunch for sharing. #SITSChallenge
Emmy says
I think I could drool over your pictures all day! Seriously looks so good. Thanks for all the little tips for making this. Stopping by from #Sitsblogging