S’mores Cheesecake
Description
No need to wait for a campout to enjoy S'More when you can make this delicious and stunning cheesecake at home!
Ingredients
Crust
2 1/2 cups graham crackers crumbs
1/2 cups granulated sugar
3/4 cups butter, melted
2 cups mini marshmallows
½ cups warmed hot fudge ice cream topping
Cheesecake
16 oz cream cheese (2, 8 oz blocks), room temperature
14 oz sweetened condensed milk
2 tsp vanilla
3 eggs
1 cup mini chocolate chips
2 1/2 cups mini marshmallows, divided
Garnish
1-2 Hershey bars broken into pieces
1/4 cup graham cracker crumbs
1/4 cup - 1/2 cup Hot Fudge Sauce
Directions
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Preheat oven to 325°
Crust
In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a 10 inch springform pan.
Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside.
Cheesecake
In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth (It took mine about 3 minutes) Add in eggs, one at a time and vanilla. Don't over-mix.
Stir in chocolate chips and mini marshmallows. Pour over crust.
Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
Cool cheesecake for 30 minutes on wire rack, loosen cheesecake from pan, by running a knife around the edges. Cover and refrigerate overnight.
When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.