Today is National Cheese Cake Day (I know you’re probably wondering which politicians are calling out of work to celebrate this national holiday, right? Lol!) So since I’m a BIG cheese cake fan and a major s’mores addict I figured today I should feature a recipe for S’mores Cheesecake! YUM!
Most of my s’mores recipes are generally original because I like to be really creative in the kitchen but I must admit I owe Betty Crocker a thanks for this Cheesecake S’mores recipe. ☺
S’mores Cheesecake Crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons butter, melted
Cheesecake
- 3 packages (8 oz each) cream cheese, softened
- 1 cup packed light brown sugar
- 1/3 cup marshmallow creme
- 1 tablespoon vanilla
- 4 eggs
- 1/4 teaspoon ground cinnamon
- 1 cup milk chocolate chips (6 oz)
S’mores Cheesecake Topping
1 cup milk chocolate chips (6 oz) (I generally use everything Hersheys because its my favorite chocolate)1/4 cup whipping (heavy) cream
- Directions for S’mores Cheesecake – Delicious!
- 1Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
- 2In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
- 3In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
- 4Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
- 5In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
- 6Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.
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