Gluten Free S’mores Cheesecake Recipe

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by Carol Kicinski on July 17, 2008

When I was a little girl I desperately wanted to join the Girl Scouts. I had visions of learning life saving skills, getting badges for such things as besting a raging river, finding my way out of the forest by looking at where the moss grows on trees and giving C.P.R. to a fellow girl scouts. I dreamed of camp outs, songs around the fire and most of all making and eating S’mores!

At the time I was too young to join the girl scouts so my mom signed me up for Brownies. I donned my crisp brown uniform all excited for the adventures ahead only to find out that the only thing we did at the meetings was make macaroni art. Kind of ironic for a gluten intolerant girl, don’t you think?

My association with the Brownies did not last long. The closest we got to a camping trip was a meeting out side for an hour in the park. There was no roaring fire, no ghost stories and certainly no S’mores!

I’ve been obsessed with S’mores ever since.

This is a gluten-free, grain-free S’mores cheesecake. I tried to duplicate the flavor of a graham cracker crust by using flavors found in graham crackers and I did pretty well if I do say so myself. Beware – this cheese cake is VERY RICH! Start with a small piece.

Camp fire is optional!

Gluten Free S’mores Cheesecake Recipe

Gluten Free S’mores Cheesecake Recipe

Ingredients

Crust

1 ¼ cups dry-roasted, salted peanuts
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Filling

9 ounces semi-sweet chocolate chips
2 8 ounce packages cream cheese, room temperature
¾ cup granulated sugar
1/8 teaspoon salt
¾ cup heavy whipping cream
3 large eggs

Topping

3 egg whites
Pinch of salt
1 7 ounce jar Kraft marshmallow cream

Directions

Preheat oven to 350 degrees.

For Crust – Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9 inch springform pan. Bake until set, about 15 minutes and cool while making the filling.

For filling – Melt chocolate in the microwave ( stir every 30 seconds until fully melted and smooth, about 2 minutes) or in the top of a double boiler set over barely simmering water stirring until melted and smooth.

Combine cream cheese, sugar and salt in a food processor and process until smooth. With the motor running, pour in the whipping cream through the feed tube and process until just blended. With motor still running add the melted chocolate and the eggs, one at a time, blending and scraping down the sides after each addition until smooth and well blended. Pour over prepared crust.

Bake until the outer edge is slightly puffed up and the cake is just barely set in the center, about 55 minutes. Put pan on a rack to cool. Run a small knife around the edges of the cake to loosen. Chill cake, uncovered, for at least 8 hours or overnight. Can be made 2 days ahead.

For topping – Beat egg whites and salt until soft peaks form. Add the marshmallow crème and beat until stiff peaks form.

Preheat oven to 350 degrees.

Spread topping over cheesecake, sealing the edges and bake 15 minutes or until lightly browned. You can also quick cook under the broiler if desired – just watch it and cook only until lightly browned.

Let cool for about 15 minutes then release from springform pan and serve.

Servings

This Gluten Free Recipe Serves 10 People.

Need a quick meal?

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

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Categories:    Dessert

{ 27 comments… read them below or add one }

Precious Pea July 17, 2008 at 6:30 pm

Mmm..yummy! This reminds me that I have not bake any cheesecake for years! Maybe will give your recipe a try.

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Peter G July 17, 2008 at 7:09 pm

Macaroni art?…LOL It’s good to see you adapted the recipe by using peanuts…very clever Carol! I miss the campfires of yeteryear too…

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Lydia (The Perfect Pantry) July 17, 2008 at 9:14 pm

Anything that even remotely resembles a s’more reminds me of summer camp. This looks delicious!

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linda July 18, 2008 at 1:39 am

That just looks delicious! I could eat a slice right now with my tea :)

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Vittoria July 18, 2008 at 8:18 am

WOW! That’s about all I can say. I’m obsessed with both marshmallows and s’mores.

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Cinnamonda July 18, 2008 at 10:47 am

Wow! What a lovely cake! I want to try this recipe.

Greetings,
Tiina

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Sally Parrott Ashbrook July 18, 2008 at 12:36 pm

I, too, was disappointed by Girl Scouts! When I was a troop leader assistant for a while in college, I tried to make it more interesting for my girls. But boy, is that an organization that bogs you down with huge amounts of paperwork for every little thing.

Wish I could eat cheese! I’d be all over this yummy dessert you’ve made.

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Emiline July 18, 2008 at 6:58 pm

Wow! That looks amazing! I can’t believe there’s no gluten in it.
I LOOOOVE s’mores stuff. I want some right now!

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Katie July 18, 2008 at 7:45 pm

That looks heavenly! I used to be a Brownie. I was disappointed, too, at the lack of adventure. I loved the cookies, though. I sold 100 boxes one year!

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noble pig July 19, 2008 at 8:23 am

Wow this looks sinful and yummy…right up my alley.

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Deanna S. July 19, 2008 at 11:58 am

Looks delish – what a great way to make a crust too…Is it really 1/4cup of cinnamon?? I’ve never used that much cinnamon in one recipe. Anyways, it looks wonderful..thanks for the idea!

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Simply...Gluten-free July 19, 2008 at 12:04 pm

Deanna – OOOPS! NO it is 1/4 teaspoon – thanks for pointing out my typo! I have corrected the post to reflect the correct measurement.

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Sarah July 19, 2008 at 9:18 pm

I have got to try this! It looks so delish!

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amy purple July 20, 2008 at 7:54 am

this looks absolutely delicious! mmm! I was bad in girl scouts – my friend and i spent most of our time just creating a new language together instead of paying attention. tsk tsk on us.

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White On Rice Couple July 20, 2008 at 12:57 pm

I really connected with your first sentence. I always wanted to be a girl scout too as a child, but with 5 other kinds to tend to and a limited budget, it was never an option. I remember begging and crying to my mom to let me join.

We’re obsessed with smores too, that’s we have two fire pits in the backyard, so that all us drunk adults can roast smores during our late nite parties.

Your delicious, brilliant and fire free version just might be safer for the really drunk guests! Thanks, it really does look soooo good.

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Cynthia July 23, 2008 at 10:29 am

You make me want to try things I am not even very interested in, like chocolate. That is testament to how good your food is.

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Carrie July 24, 2008 at 9:29 am

oh my gosh, but that is the most amazing thing I’ve seen all week!! I WANT SOME!!! You must share dear girl!!

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Nick July 24, 2008 at 1:07 pm

Yikes, I’d love to try some of this! I’m a huge cheesecake fan but have never made a successful one (because I always try to make lower in fat). This certainly beats a regular old cheesecake anyday! Although I just came back from NY and I think a lot of people might disagree with that.

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Bren@Flanboyant Eats July 24, 2008 at 10:02 pm

i’m so jealous b/c it reminds me of how my entire family is going camping this weekend and will making traditional s’mores.

i’m sending this link to my mom. she and my dad will love it.

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Sharon July 28, 2008 at 8:10 am

Thanks for stopping by. I’m loving your blog, especially because I share a similar smores addiction and thinking of my favorite gooey combination in cheesecake form is a little too overwhelming on this Monday morning. Looks delicious!!

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Nick August 4, 2008 at 8:52 pm

Now that’s a pie! Everything a pie-eater could want.

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Maggie October 16, 2008 at 8:33 pm

This looks fantastic! The cheesecake is so creamy and I love the marshmallow fluff topping.

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Debbie November 8, 2008 at 2:35 pm

This recipe looks great. I’ve missed eating S’mores.
The whole GS thing is really dependent on energy of the leader. Because of law suits you really have to jump through hoops for the adventurous outings. I’ve been a leader for 10 years and my girls have gone camping 2-3 times a year with lots of adventures, it’s just a lot of work on me, but totally worth it for my outdoorsy girls!
Can’t wait to try this recipe, maybe I’ll make it for our next snoe camp out in January!

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oneordinaryday June 14, 2009 at 5:33 am

I've never seen a s'mores cheesecake. Brilliant!

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Tessa June 14, 2009 at 9:39 am

What a great idea! Not to mention you managed to make it gluten free.

I never had good experiences with girl scout troop either, we camped out in our scout leader's backyard. Pathetic!

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Erin June 14, 2009 at 10:06 am

I love the idea of that crust! I love s'mores desserts, but have had to stay away because of the graham crackers. I'm definitely bookmarking this to try!

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Lauren June 14, 2009 at 11:23 am

I can't believe it's grain-free! Wow, that looks decadent. Thanks for sharing. I know what I'm craving… :)

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