This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina
S’more Cheesecake
Ingredients
- 2-1/4 cups graham cracker crumbs (about 36 squares)
- 1/3 cup sugar
- 1/2 cup butter, melted
- filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature, lightly beaten
- 1 cup miniature semisweet chocolate chips
- 1 cup miniature marshmallows
- topping:
- 1 cup miniature marshmallows
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
Directions
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan.
- In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet.
- Bake at 325° until center is almost set, 40-45 minutes. Sprinkle with marshmallows for topping. Bake until marshmallows are puffed, 4-6 minutes longer.
- Meanwhile, for the topping, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows.
- Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate leftovers.
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