S’Mores Cheesecake

S'mores Cheesecake-19This may not be as “American as apple pie” but it’s close, and a lot less work to put together. I made this last for our community garden’s bake sale, where it was very popular with the kids and the adults. It’s one of the easiest cheesecake recipes I have, especially if you decide to use pre-made graham cracker pie crusts (it will make 2 pies, rather than 1 cake).

The only fiddly bits are at the end, when you add the two extra toppings. When you get to the chocolate step, putting something down to catch drips is a good idea. It looks like a much more complicated recipe than it is when you have all that chocolate drizzled on it.

S’mores Cheesecake

Note: if you decide to do this as 2 pies, skip the first three ingredients

  • 2 1/4 cup graham cracker crumbs (about 36 squares, crushed)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 2 pkgs. (8 oz. ea.) cream cheese, softened
  • 2 tsp vanilla extract
  • 3 eggs, room temperature
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup chocolate chips
  • 1 cup miniature marshmallows

topping:

(you may need more marshmallows for 2 pies)

  • 1 cup miniature marshmallows
  • 1/2 cup chocolate chips
  • 1 Tbs shortening

Combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and sides of a greased 10 inch springform pan; set aside.

Beat cream cheese, sweetened condensed milk, and vanilla in a medium mixing bowl until smooth. Add eggs; beat on low just until combined. Do not overbeat! Stir in 1 c. chocolate chips and 1 c. marshmallows. Pour over crust. Bake at 325° for 40-45 min. or until almost set. (Probably more like 20-30 minutes for pies)

Sprinkle with 1 c. topping marshmallows and bake 5 min. more or until marshmallows are puffed. Remove from oven.

Stir chocolate chips and shortening together in a microwaveable bowl. Cook on half power 1-2 minutes, stirring twice, or until runny. Dip spoon in melted chocolate and drizzle over the top.

Cool on wire rack for 10 min. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Servings: 12
Yield: 12 servings

If the slideshow below doesn’t work for you, find the photos on my flickr stream here.
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