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!
- 1 box (3 packages) approx. honey graham crackers
- 1/4 cup (50 g), plus 1/2 cup (100 g) granulated sugar divided
- 1/4 cup (50 g) packed brown sugar
- 3/4 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
- 1/2 cup (approximately) Bailey's Hot Fudge
- 2 bars Hershey's chocolate (optional)
- 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 1/4 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 1/2 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 1/3 of the mixture into the springform pan over the crust. Drizzle some of the fudge over the mixture. Add in another 1/3 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.