S’mores Brownie Cheesecake

Introduction

Imagine the ultimate dessert trifecta: the rich, fudgy depth of a classic brownie, the creamy, tangy luxury of New York–style cheesecake, and the nostalgic, campfire-kissed magic of s’mores—all layered, swirled, baked, and torched into one showstopping confection. The S’mores Brownie Cheesecake isn’t just a dessert—it’s a multisensory celebration of childhood memories, gourmet technique, and unapologetic indulgence. Whether you’re hosting a summer barbecue, planning a holiday dessert table, or simply treating yourself to a weekend baking project, this dessert delivers drama in every slice: crackly graham cracker crust, dense chocolate brownie base, velvety cream cheese layer studded with melted mini marshmallows, crowned with a glossy chocolate ganache, toasted marshmallow peaks, and a final flourish of crushed graham crackers and flaky sea salt. It’s decadent, texturally dynamic, deeply nostalgic—and surprisingly approachable with the right guidance.

The History

The S’mores Brownie Cheesecake is a brilliant example of modern American dessert evolution—born from the joyful collision of three iconic treats with deep cultural roots. The original s’more (a contraction of “some more”) emerged in the early 20th century, first documented in the 1927 Girl Scouts handbook Tramping and Trailing with the Girl Scouts, where it was called a “Graham Cracker Sandwich.” Its simple alchemy—graham cracker, milk chocolate, and roasted marshmallow—captured the spirit of outdoor camaraderie and accessible sweetness. Meanwhile, brownies rose to prominence in the late 1800s, with Chicago’s Palmer House Hotel often credited for the first published version (1893), while cheesecake traces its lineage back over 4,000 years to ancient Greece—but the dense, no-bake, cream-cheese-driven New York style didn’t solidify until the 1920s, popularized by Arnold Reuben and later perfected at places like Junior’s and Lindy’s. The fusion began gaining traction in food blogs and test kitchens around 2010–2012, as bakers sought ways to elevate both brownies and cheesecakes with nostalgic flavors. By 2015, viral Instagram posts featuring torched marshmallow peaks on layered bars cemented the trend. Today, the S’mores Brownie Cheesecake stands as a beloved hybrid—a testament to culinary remix culture, seasonal ingenuity (especially around camping season and Fourth of July), and the enduring power of contrast: warm and cool, chewy and creamy, bitter and sweet, crisp and molten.

Ingredients Breakdown

Every component of this dessert serves a precise structural and flavor purpose—no ingredient is arbitrary. Here’s why each matters:

• Graham Cracker Crust: Not just for flavor—the finely ground crumbs + melted butter create a firm, slightly sandy base that prevents soggy layers and adds essential caramelized notes. A pinch of cinnamon and dark brown sugar enhances warmth and complexity beyond plain graham.
• Brownie Layer: Uses both cocoa powder *and* melted bittersweet chocolate for layered chocolate intensity. Espresso powder (not coffee!) deepens chocolate flavor without adding bitterness. Melted butter—not oil—ensures richness and proper set. Extra egg yolk adds fudginess; minimal leavening (just a touch of baking powder) keeps it dense, not cakey.
• Cheesecake Layer: Full-fat brick-style cream cheese is non-negotiable for stability and tang. Sour cream adds moisture and subtle acidity to balance sweetness. Pure vanilla extract (not imitation) provides aromatic lift. Eggs are added one at a time to prevent curdling. Mini marshmallows are folded in *after* mixing—so they melt *just enough* to create gooey pockets without dissolving entirely.
• Chocolate Ganache: Heavy cream heated to scalding point emulsifies perfectly with high-cacao (60–70%) dark chocolate for a glossy, stable, bittersweet top that sets firmly yet melts luxuriously on the tongue.
• Torched Marshmallow Topping: Fresh, large marshmallows (not pre-toasted or jet-puffed cups) are essential—they puff dramatically, caramelize evenly, and retain a soft, cloud-like interior beneath the crisp, golden-brown shell.
• Finishing Touches: Crushed graham crackers add crunch and visual texture; flaky sea salt cuts through sweetness and heightens all other flavors; a dusting of cocoa or optional edible gold dust elevates presentation.

Step-by-Step Recipe

1. Prep & Preheat: Position oven rack in center position. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan *very thoroughly*, then line bottom with parchment paper and grease parchment. Wrap *outside* of pan tightly with two overlapping sheets of heavy-duty aluminum foil (to prevent water seepage during water bath).
2. Make Graham Cracker Crust: In food processor, pulse 1 ½ cups graham cracker crumbs (about 12 full sheets), 3 tbsp dark brown sugar, ¼ tsp cinnamon, and ¼ tsp fine sea salt until combined. Add 6 tbsp melted unsalted butter; pulse until mixture resembles wet sand. Press firmly and evenly into bottom *and 1 inch up sides* of prepared pan using flat-bottomed measuring cup. Bake 10 minutes. Cool completely on wire rack (at least 20 min).
3. Prepare Brownie Batter: In heatproof bowl, melt 6 oz (170g) chopped bittersweet chocolate (60–70% cacao) and 4 tbsp unsalted butter over simmering water (double boiler), stirring until smooth. Remove from heat; whisk in ⅔ cup granulated sugar, ½ cup light brown sugar, 2 large eggs + 1 extra yolk (room temp), 2 tsp pure vanilla, 1 tsp espresso powder, and ¼ tsp salt until glossy and thickened (~2 min). Sift in ⅓ cup Dutch-process cocoa powder, ½ cup all-purpose flour, and ¼ tsp baking powder; fold gently until *just* combined—do not overmix. Batter will be thick and shiny.
4. Bake Brownie Base: Pour brownie batter over cooled crust. Spread evenly with offset spatula. Bake at 325°F for 22–25 minutes—until top is set with slight crust and center jiggles *just slightly*. Cool on wire rack for 45 minutes (do not skip cooling—critical for layer integrity).
5. Make Cheesecake Layer: While brownie cools, beat 24 oz (680g / 3 bricks) full-fat cream cheese (room temp) with hand mixer on medium until smooth and creamy (~2 min). Add 1 cup granulated sugar; beat 2 more min until fluffy. Add 1 cup full-fat sour cream, 2 tsp vanilla, and 1 tsp lemon juice; beat until fully incorporated. Add 3 large eggs (room temp), one at a time, beating *just* until yolk disappears after each (scrape bowl well). Gently fold in 1 ½ cups mini marshmallows (reserve ¼ cup for garnish) using silicone spatula—do not overfold.
6. Assemble & Water Bath: Carefully pour cheesecake batter over *cooled* brownie layer. Tap pan sharply 3x on counter to release air bubbles. Place springform pan inside larger roasting pan. Carefully pour hot (not boiling) water into roasting pan until it reaches halfway up sides of springform pan (≈1.5 inches deep).
7. Bake Cheesecake: Bake at 325°F for 1 hour 15 minutes–1 hour 25 minutes. Edges should be set with 3-inch circle of gentle jiggle in center. Turn off oven, crack door open 1 inch with wooden spoon, and let cool *in oven* for 1 hour. Then remove from water bath, run thin knife around edge to loosen, and cool completely at room temp (2 hours), then refrigerate *uncovered* for at least 8 hours—or preferably 12–24 hours—for clean slicing and optimal texture.
8. Add Ganache: Heat ½ cup heavy cream in small saucepan until steaming and tiny bubbles form at edges. Pour over 6 oz finely chopped dark chocolate in heatproof bowl. Let sit 3 minutes, then stir gently in concentric circles until smooth and glossy. Cool 10 minutes, then pour over chilled cheesecake. Tilt pan gently to spread evenly. Refrigerate 30 minutes until set but not hard.
9. Toast Marshmallows: Using kitchen torch, hold flame 3–4 inches above surface. Move torch slowly and steadily in circular motion to toast marshmallows *evenly*—avoid burning. For oven method: broil on high for 30–60 seconds—watch *constantly*. Let cool 10 minutes.
10. Finish & Serve: Run warm knife under hot water, dry thoroughly, and slice with firm, even pressure. Wipe knife clean between slices. Garnish each slice with reserved mini marshmallows, crushed graham crackers, flaky sea salt, and optional cocoa nibs or gold leaf.

Tips

• Room Temperature Is Non-Negotiable: Cold cream cheese = lumps. Cold eggs = curdled batter. Cold sour cream = uneven incorporation. Plan ahead—remove dairy and eggs from fridge 2+ hours before baking.
• Double Boiler Mastery: Never let water touch bottom of bowl when melting chocolate. Simmer water—not boil—to prevent seizing. Stir constantly with silicone spatula for even melting and shine.
• Water Bath Precision: Use hot (not boiling) tap water to avoid shocking the pan. If water splashes into batter, gently blot with paper towel *immediately*. Foil wrap must be seamless—test with water before filling.
• Don’t Rush the Chill: Under-chilled cheesecake will smear, slide, or collapse. Overnight refrigeration allows proteins to fully set and flavors to meld. For best results, chill uncovered (prevents condensation) then loosely cover with plastic only after fully set.
• Torch Technique: Hold torch at 45° angle—not straight down. Rotate pan slowly on turntable if possible. Toast in passes: first pass for color, second for deeper caramelization. Let rest 5 minutes before slicing—allows sugars to stabilize.
• Slicing Secrets: Use a long, thin-bladed chef’s knife (not serrated). Dip blade in hot water, wipe dry, slice, repeat. For perfect corners, cut in half first, then quarters, then eighths—never force.
• Altitude Adjustments: Above 3,000 ft? Reduce sugar by 1 tbsp per cup, increase flour by 1 tsp, and bake cheesecake 5–10 minutes longer. Test with jiggle, not time.
• Freezing Friendly: Un-torched, un-garnished cake freezes beautifully for up to 3 months. Thaw overnight in fridge, then torch and garnish day-of.

Variations and Customizations

This recipe is a canvas—here’s how to make it your own without compromising structure:

• Gluten-Free: Swap graham crackers for GF honey graham-style cookies (like Kinnikinnick or Schär); use GF all-purpose flour blend (with xanthan gum) in brownie layer. Verify all marshmallows are GF (many contain wheat starch—look for Dandies or Trader Joe’s).
• Vegan Adaptation: Crust: GF vegan graham + coconut oil. Brownie: Flax eggs, coconut oil, aquafaba whipped marshmallow fluff (folded in *after* baking brownie). Cheesecake: Cashew-coconut cream base with agar-agar for set. Ganache: Coconut cream + dairy-free chocolate. Torch with vegan marshmallows (Dandies).
• Flavor Twists: Add 1 tsp orange zest to brownie batter; fold ½ cup toasted pecans into brownie layer; swirl 3 tbsp raspberry purée into cheesecake before baking; infuse ganache with 1 tsp smoked sea salt or chipotle powder.
• Layer Swaps: Replace brownie with blondie (brown sugar + white chocolate); swap graham crust for Oreo or Biscoff; use peanut butter cheesecake layer with chocolate ganache and chopped Reese’s.
• Mini Version: Bake in lined muffin tin (24 cavities). Reduce brownie bake to 12–14 min, cheesecake bake to 22–25 min. Torch individually. Perfect for parties!
• No-Bake Option: Skip brownie baking—press chilled crust, then pour no-bake chocolate mousse layer (chocolate + whipped cream + gelatin), followed by no-bake cheesecake (cream cheese + condensed milk + lemon), then chill 8 hrs. Torch same.
• Boozy Upgrade: Add 2 tbsp bourbon to brownie batter; stir 1 tbsp amaretto into ganache; sprinkle toasted almonds + amaretto-soaked cherries on top.

Health Considerations and Nutritional Value

While undeniably indulgent, mindful preparation can enhance nutritional balance *without sacrificing joy*:

• Portion Control Matters: This is a dessert meant to be savored—not consumed in bulk. One standard slice (1/12th of 9-inch cake) contains approximately 520–580 calories, 32g fat (18g saturated), 58g carbs (42g sugar), 7g protein. Enjoying 1–2 slices mindfully aligns with balanced eating patterns.
• Smart Substitutions (With Trade-Offs):
  • Reduce sugar in brownie by 2 tbsp (adds slight bitterness—balance with extra espresso or pinch of salt).
  • Use 1/3 less butter in crust; supplement with 1 tbsp almond butter for richness and healthy fats.
  • Substitute ¼ cup sour cream with Greek yogurt (adds protein, reduces fat slightly—but may yield softer set).
  • Opt for 70% dark chocolate (higher antioxidants, lower sugar) in both brownie and ganache.
• Nutrient Highlights: Dark chocolate contributes flavonoids and magnesium; graham crackers (especially whole wheat versions) provide modest fiber; eggs deliver choline and high-quality protein; nuts (if added) contribute vitamin E and monounsaturated fats.
• Dietary Notes: Contains gluten, dairy, eggs, soy (in chocolate), and tree nuts (if garnished). Always check marshmallow labels for pork-derived gelatin if avoiding—vegan or kosher options available. Not suitable for strict keto (too many carbs), but low-carb versions exist using almond flour, erythritol, and sugar-free chocolate (texture differs significantly).
• Mindful Indulgence Philosophy: Research shows that denying favorite foods can increase cravings. Including desserts like this *intentionally*, with attention to ingredients and portion, supports long-term dietary sustainability and psychological well-being more than rigid restriction.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 12 full square crackers)
• 3 tablespoons (38g) dark brown sugar, packed
• ¼ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 6 tablespoons (85g) unsalted butter, melted

For the Brownie Layer:

• 6 ounces (170g) bittersweet chocolate (60–70% cacao), finely chopped
• 4 tablespoons (57g) unsalted butter
• ⅔ cup (135g) granulated sugar
• ½ cup (100g) dark brown sugar, packed
• 2 large eggs + 1 large egg yolk (all room temperature)
• 2 teaspoons pure vanilla extract
• 1 teaspoon instant espresso powder
• ¼ teaspoon fine sea salt
• ⅓ cup (30g) Dutch-process cocoa powder
• ½ cup (63g) all-purpose flour
• ¼ teaspoon baking powder

For the Cheesecake Layer:

• 24 ounces (680g / three 8-oz bricks) full-fat brick-style cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon fresh lemon juice
• 3 large eggs, room temperature
• 1 ½ cups (135g) mini marshmallows, plus ¼ cup extra for garnish

For the Chocolate Ganache:

• 6 ounces (170g) high-quality dark chocolate (60–70% cacao), finely chopped
• ½ cup (120ml) heavy cream

For Finishing & Garnish:

• 12–15 large marshmallows (for torching)
• ¼ cup (25g) graham cracker crumbs, finely crushed
• Fine flaky sea salt (like Maldon), for sprinkling
• Optional: cocoa nibs, edible gold dust, or orange zest

Directions

1. Preheat oven to 325°F (163°C). Prepare pan: Grease a 9-inch springform pan thoroughly with butter or non-stick spray. Line bottom with parchment paper, then grease parchment. Wrap *outside* of pan tightly with two overlapping sheets of heavy-duty aluminum foil.
2. Make crust: In food processor, pulse graham cracker crumbs, brown sugar, cinnamon, and salt until combined. Add melted butter; pulse until mixture resembles wet sand. Press firmly and evenly into bottom *and 1 inch up sides* of pan using flat-bottomed measuring cup. Bake 10 minutes. Cool completely on wire rack (20+ minutes).
3. Make brownie batter: In heatproof bowl over simmering water (double boiler), melt chocolate and butter, stirring until smooth. Remove from heat. Whisk in granulated sugar, brown sugar, eggs + yolk, vanilla, espresso powder, and salt until thick and glossy (~2 minutes). Sift in cocoa powder, flour, and baking powder; fold gently until *just* combined.
4. Bake brownie layer: Pour batter over cooled crust. Spread evenly. Bake 22–25 minutes—until top is set with slight crust and center jiggles *just slightly*. Cool on wire rack 45 minutes.
5. Make cheesecake batter: Beat cream cheese until smooth (~2 min). Add sugar; beat 2 min until fluffy. Add sour cream, vanilla, and lemon juice; beat until smooth. Add eggs one at a time, beating *just* until incorporated. Fold in 1 ½ cups mini marshmallows gently.
6. Assemble & water bath: Pour cheesecake batter over cooled brownie. Tap pan sharply 3x. Place springform pan inside larger roasting pan. Carefully pour hot water into roasting pan until halfway up sides of springform.
7. Bake cheesecake: Bake 1 hr 15 min–1 hr 25 min—edges set, 3-inch center jiggles gently. Turn off oven, crack door open 1 inch, cool 1 hour. Remove from water bath, run knife around edge, cool completely (2 hrs), then refrigerate *uncovered* 8–24 hours.
8. Make ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 3 min, stir until smooth. Cool 10 min, pour over chilled cake. Refrigerate 30 min until set.
9. Toast marshmallows: Using kitchen torch, toast evenly until golden-brown and puffed. Cool 10 min.
10. Finish & serve: Slice with hot, dry knife. Garnish each slice with reserved mini marshmallows, graham crumbs, flaky salt, and optional toppings.

FAQ

Can I make this without a springform pan?

No—springform is essential for clean removal and water bath integrity. A regular cake pan will leak, warp, and trap steam. If unavailable, use a 9-inch round cake pan *lined with heavy-duty foil extending 3 inches above rim*, but success is not guaranteed.

Why did my cheesecake crack?

Most common causes: cooling too quickly (always use oven-off cooling), overmixing eggs, opening oven door too early, or overbaking. Ensure water bath is hot (not boiling), and never rush chilling.

Can I use store-bought marshmallow fluff instead of mini marshmallows?

No—fluff contains stabilizers and excess moisture that will destabilize the cheesecake batter and cause weeping or separation. Mini marshmallows melt *just right* to create gooey pockets.

My ganache is streaky or dull—what went wrong?

Ganache requires proper emulsion. Cream must be hot enough (steaming, ~180°F), chocolate finely chopped, and stirred *gently* in circles—not vigorously. Avoid getting water or cold utensils in bowl. Reheat gently over double boiler if needed.

How far in advance can I make this?

Up to 3 days ahead—refrigerate covered after torching. For best texture, torch *the day of serving*. Un-torched cake freezes beautifully for 3 months (wrap tightly in plastic + foil).

Can I bake this without a water bath?

You *can*, but you shouldn’t. Without it, the cheesecake will likely overbake, crack severely, and develop a rubbery, dry texture. The water bath ensures gentle, even heat—non-negotiable for silkiness.

What if I don’t have a kitchen torch?

Use your oven broiler on HIGH for 30–60 seconds—place cake on middle rack, watch *constantly*, and rotate pan halfway. Keep oven door ajar with wooden spoon to prevent overheating.

Why does my brownie layer taste bland?

Ensure you’re using Dutch-process cocoa (not natural) and high-cacao chocolate. Espresso powder is crucial—it doesn’t taste like coffee, it *enhances* chocolate. Also, don’t skip the salt—it balances sweetness and amplifies flavor.

Can I substitute sour cream with Greek yogurt?

Yes, but use *full-fat* plain Greek yogurt—and expect a slightly tangier, firmer set. Reduce baking time by 5 minutes and monitor closely.

Is there a way to make this lighter?

Lighter ≠ low-calorie, but you can boost nutrition: add 2 tbsp black cocoa for deeper flavor without extra sugar; stir ¼ cup ground walnuts into brownie for fiber and omega-3s; top with fresh raspberries for brightness and antioxidants.

Summary

The S’mores Brownie Cheesecake is a masterclass in layered indulgence—featuring a spiced graham cracker crust, dense fudgy brownie base, creamy tangy cheesecake studded with melty marshmallows, glossy dark chocolate ganache, and dramatic torched marshmallow peaks finished with crunchy graham crumbles and flaky sea salt.

Though ambitious in scope, its success hinges on precise technique—room-temperature ingredients, a foolproof water bath, patient chilling, and mindful torching—transforming nostalgia into an unforgettable, restaurant-worthy dessert experience that’s equally impressive at backyard barbecues or elegant dinner parties.