Creamy pumpkin cheesecake meets gooey s'mores in this easy dessert with a graham cracker crust, mini marshmallows, and chocolate chunks.
Nothing beats recipes that combine your favorite flavors with your kids' favorites, and these pumpkin s'mores cheesecake do exactly that. When I first made these, my children thought I was some kind of genius for putting s'mores on top of cheesecake. The creamy pumpkin filling sits on a crunchy graham cracker crust, then gets topped with toasted marshmallows and melty chocolate chunks.
The flavor combination works so much better than it sounds on paper screen. The pumpkin cheesecake is silky and dense with warm spices like cinnamon and nutmeg, while the graham crust adds the satisfying crunch I always look for beneath a cheesecake. The toasted marshmallows get sticky and sweet, contrasting the rich, slightly tangy cheesecake. When you hit a piece of melted chocolate, it adds this smooth, creamy burst that ties everything together.
I make this for fall get togethers, especially when I know kids will be around but want something better than regular s'mores. The prep takes around 20 minutes, then they need an hour to bake and several hours to chill properly. The waiting time is worth it though, because a rushed cheesecake is a messy disaster.
My son helped me make the first batch last October, and he was fascinated by the whole process of torching the marshmallows (I had to guide him, of course!). Now whenever he spots the ingredients on the counter, he runs around shouting that I will make "the best dessert ever" and drags everyone to the kitchen. If that isn't enough to prove that this recipe is amazing, I don't know what is.
Ingredients
Graham crackers – crushed to make a sturdy base with that familiar s’mores flavor. I’ve tried chocolate grahams too, but regular honey grahams hold up better and don’t overpower the filling.
Unsalted butter, melted – binds the crumbs into a solid crust that holds together when sliced.
Cream cheese, room temperature – forms the creamy base of the cheesecake layer. Letting it soften fully prevents lumps. I’ve rushed it before and ended up with tiny bits that didn’t blend smoothly.
Pumpkin puree – brings moisture and that soft, earthy sweetness. Make sure to use pure pumpkin, not pie filling, which throws off the flavor and spice balance.
Eggs, room temperature – give the cheesecake structure as it bakes. Cold eggs have caused cracking in my past batches, so I now always take them out early.
Heavy cream – adds a rich, smooth texture to the filling. I’ve tried half-and-half before, but it doesn’t hold up as well during baking.
Brown sugar – sweetens the filling while adding a deeper, almost caramel-like note that plays nicely with the pumpkin and spice.
All-purpose flour – gives the cheesecake just enough stability to slice neatly without altering the texture. I once skipped it, and the cake came out too soft and messy.
Ground cinnamon, ginger, and nutmeg – a warm spice trio that brings out the pumpkin’s flavor. I’ve tested fresh ginger before, but it overpowered the mix. Ground works better for an even, balanced flavor.
Mini marshmallows – melt and brown into a gooey top layer. I’ve tried vegan marshmallows too, and they work well but brown more slowly, so watch the broiler.
Milk chocolate, chopped – scattered on top for creamy, melty bites. I used chocolate chips once, but hand-chopped chocolate bits melt better and give more uneven, soft pockets.
See the recipe card for exact quantities.
Step-by-step Instructions
These pumpkin s’mores cheesecake combines three fall favorites into one dessert: creamy pumpkin cheesecake, a graham cracker crust, and a gooey marshmallow-chocolate topping. They bake up in a square pan for easy slicing and can be made in the oven or Instant Pot. Once chilled and decorated, they’re ready to slice and serve.
Prepare the Crust
Crush the graham crackers in a food processor until they form fine crumbs. You should end up with a sandy texture that holds together when pressed. In a mixing bowl, combine the crumbs with melted butter and stir until evenly coated. Line a 9×9-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. Press the crust mixture firmly and evenly into the bottom of the pan using your hands or the bottom of a measuring cup. Transfer the pan to the fridge to chill while you prepare the filling.
Make the Filling
In a large bowl, beat the softened cream cheese and brown sugar together until the mixture is smooth and creamy. Add the flour, ground cinnamon, ginger, nutmeg, and vanilla extract if using. Mix again until fully combined. Add the pumpkin puree and continue mixing until smooth. Crack in one egg, beat until fully incorporated, then repeat with the remaining eggs one at a time. Finally, stir in the heavy cream and mix until the filling is silky and uniform.
Bake the Cheesecake
Oven Method (9x9-inch pan)
Pour the filling over the prepared crust and smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 55 to 60 minutes. The center should look just set with a slight jiggle. Remove from the oven and let the cheesecake cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, or overnight if you can.
Instant Pot Method (7-inch round pan)
If using a 7-inch springform pan, prepare the crust and filling the same way. Pour the filling into the pan, cover it tightly with foil, and set it on a trivet in the Instant Pot with 1 cup of water. Pressure cook on high for 28 minutes, then let the pressure release naturally. Cool and chill as above.
Decorate the Top
Once the cheesecake has fully chilled, top it with mini marshmallows, chopped milk chocolate, and crumbled graham crackers. Use a kitchen torch to gently toast the marshmallows until golden and melty. If you don’t have a torch, place the pan briefly under the broiler and watch closely because it only takes a few seconds.
Slice The Cheesecakes
Once the top has cooled again slightly and the cheesecake is firm, use the parchment paper to lift it from the pan. Transfer to a cutting board and slice into 12 equal bars or slices, depending on what pan you're using with a sharp knife. Wipe the blade clean between cuts for neat edges. Serve cold or let sit for 10–15 minutes at room temperature before serving. Store leftovers in the fridge.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Place parchment or wax paper between layers if stacking to prevent sticking. For longer storage, freeze the cheesecake (without marshmallow topping) in a single layer until firm, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge and add the topping just before serving.
Top Tips for Pumpkin S'mores Cheesecake
Use room temperature ingredients – Softened cream cheese and eggs blend more smoothly, which helps prevent lumps and cracks in the cheesecake layer.
Chill fully before slicing – Give the cake at least 4 hours in the fridge to set properly. If sliced too soon, the texture will be soft and messy.
Torch the topping after chilling – Toast marshmallows once the cake is fully cold so they don’t melt into the cheesecake. A quick pass with a torch gives the best toasted effect without softening the structure.
Pumpkin S'mores Cheesecake
Equipment
- Oven
- Instant Pot
Ingredients
- 15 graham crackers
- 3 tablespoon unsalted butter melted
- 16 oz cream cheese room temperature
- 3 large eggs room temperature
- 1 cup pumpkin puree not pie filling
- ½ cup heavy cream
- ½ cup brown sugar
- 2 teaspoon all-purpose flour
- 1 teaspoon vanilla extract optional
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
- 1 cup mini marshmallows
- ⅓ cup milk chocolate chopped
- Extra graham crackers for garnish
Instructions
Prepare crust:
- Pulse graham crackers in a food processor until fine. Mix with melted butter. Press evenly into the bottom of a parchment-lined 9×9-inch baking pan. Chill while preparing filling.
Make filling:
- Beat cream cheese and brown sugar until smooth. Add flour, spices, vanilla (if using), and pumpkin; mix until combined. Add one egg, mix well, then add the remaining eggs one at a time. Stir in heavy cream until smooth.
Bake:
- Oven: Pour filling over crust. Bake at 350°F for 55–60 minutes, until center is just set. Cool to room temperature, then chill at least 4 hours.
- Instant Pot (7-inch round only): Follow original recipe with springform pan and pressure cook for 28 minutes.
Decorate:
- Top cooled cheesecake with mini marshmallows, chopped chocolate, and crushed graham crackers. Torch marshmallows until golden.
Slice into bars:
- Once chilled and firm, use a sharp knife to cut into 12 equal bars. Wipe blade clean between cuts for sharp edges. Serve cold or at room temperature.
Karen Timmons says
Hi,
I think your recipes ooze with yummy-ness. I am diabetic, so a yummy is what I want when I prepare to have a treat. This cheesecake sounds incredible! I know it is not fall yet, I don't care, I want to make it.
My issue is with the Instant Pot, I don't have one. Can I just bake as usual in my oven? The Instant Pot has been popular for awhile now but I just like old time cooking and baking.
Thank you for sharing so much of yourself in your recipes.
Thank you,
Karen
Ksenia Prints says
Yes! You can bake this in the oven according to these instructions:
Pour the filling over the prepared crust and smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 55 to 60 minutes. The center should look just set with a slight jiggle. Remove from the oven and let the cheesecake cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, or overnight if you can.
Amanda says
Why is the picture of a pie slice and the directions make cheesecake bars? Can you tell us the measurements for making in a pie dish?
Ksenia Prints says
I make the same recipe both ways but didn't shoot the bars yet - I need to do this! For a pie, the measurements are:
Graham Cracker Crust Ingredients:
15 graham crackers
3 tablespoon unsalted butter melted
Pumpkin Cheesecake Filling Ingredients:
16 oz cream cheese room temperature
3 large eggs room temperature
1 cup pumpkin puree not pie filling
½ cup heavy cream
½ cup brown sugar
2 teaspoon all-purpose flour
1 teaspoon vanilla extract optional
½ teaspoon ground ginger
1 teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
S'more Topping Ingredients:
1 cup mini marshmallows
⅓ cup milk chocolate chopped
Extra graham crackers for garnish (as needed)