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Smoked Chocolate S'mores Cheesecake

5 from 5 votes
This chocolate cheesecake is loaded with all of your favorite S'mores flavors and cooked to perfection on the smoker.
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Prep Time 25 minutes
Cook Time 2 hours
Servings: 9 servings
Course: Dessert
Ingredients Equipment Method Video

Ingredients
  

For the Graham Cracker Crust:
  • 2 sleeves graham crackers or 2 cups ground
  • 6 tbsp butter melted
  • 2 tbsp sugar
For the filling:
  • 3 8 oz. packages cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup dark chocolate cocoa powder
  • 2 tbsp flour
  • 1 tsp vanilla
  • 3 eggs
For S'mores Topping:
  • 1- 1 1/2 cups mini marshmallows
  • 2 graham crackers broken into pieces
  • 1/2 of a large Chocolate bar Hersey's or similar

Equipment

  • 9 inch springform pan
  • Smoker or Grill

Method
 

For the crust:
  1. Preheat the smoker to 275 degrees.
  2. Use a food processor or blender to grind the graham crackers into crumbs.
  3. Then add in the melted butter and sugar right to the processor and pulse to combine.
  4. Pour into a parchment paper lined springform pan.
  5. Press firmly up and around the sides of the pan.
  6. Place into the preheated smoker and let smoke for about 25 minutes while you prepare the filling.
For Cheesecake Filling:
  1. In a large mixing bowl beat cream cheese until light and fluffy and add sugar and continue to beat.
  2. Then add in the sour cream, dark cocoa powder, flour and vanilla and beat until well combined.
  3. Beat in eggs one at a time until incorporated but do not over mix.
  4. Pour filling into the crust and place back in the smoker with a pan of water underneath it.
  5. Close the lid and let smoke at 275 degrees for 1 1/2 hours.
  6. Once the cheesecake is firm but somewhat giggles in the center add the mini marshmallows, graham cracker pieces, and pieces of chocolate bar.
  7. Let smoke at the same temperature for another 30 minutes until the chocolate is somewhat softened and marshmallows slightly browned.
  8. After pulled off the smoker, run a butter knife around the edge of cheesecake to prevent cracking as the cheesecake cools.
  9. Let rest on the counter until the cheesecake cools to room temperature and then refrigerate for at least 6 hours but best over night.
  10. Remove from springform pan, slice, and serve!

Video