S'Mores Cheesecake
Ready In: 6 hrs 50 mins
Serves: 12
Ingredients
Crust
- 2 1⁄4 cups graham cracker crumbs
- 1⁄3 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
Filling
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla
- 3 eggs
- 1 cup miniature semisweet chocolate chips
- 1 cup miniature marshmallow
Topping
- 1 cup miniature marshmallow
- 1⁄2 cup miniature semisweet chocolate chips
- 1 tablespoon vegetable shortening
Directions
- For the crust: Grease bottom and sides of a 10" springform pan.
- Combine cracker crumbs and sugar.
- Stir in butter.
- Spread on the bottom and about 1 1/2" up the sides the pan.
- Set aside.
- For the filling: Beat together cream cheese, milk and vanilla until smooth.
- Add lightly beaten eggs and mix well.
- Stir in mini chips and marshmallows.
- Pour over crust.
- Bake at 325º for 40 to 45 minutes or until center of cake is set.
- For the topping: Sprinkle top of cake with mini marshmallows.
- Melt chocolate chips and shortening together and stir until smooth.
- Drizzle mixture over marshmallow topped cheesecake in a zigzag pattern.
- Bake at 325º for 5 to 7 minutes or until marshmallows are very lightly browned.
- Remove from oven.
- Cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen.
- Cool at room temperature for 1 hour, then refrigerate at least 6 hours.
- Remove sides of pan before serving.
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