How To make Smores Cheesecake
1 1/4 c Graham cracker crumbs
1/3 c Margaine, melted
1/4 c Sugar
12 oz Container soft cream cheese
5 (1.45-oz)milk chocolate
-candy bars, melted 1 (1.45-oz)milk chocolate
-candy bars, finely chopped 1 c Miniature Marshmallows
1 1/2 c Cool whip, thawed
Smore Cheesecake Stir together crumbs, margarine and sugar in small bowl; press onto bottom and 1 inch up sides of 9-inch springform pan. Chill Stir together cream cheese and melted chocolate in small bowl until well blended; pour into crust. Sprinkle with chopped chocolate. Fold marshmallows into whipped topping; spread over cheesecake. Chill. Makes 10-12 servings Note: chill candy bar before chopping From: Favorite Recipes 'Philadelipha Cream cheese' all new simple & elegant recipes
How To make Smores Cheesecake's Videos
3 Quick Tips for Making the Best S’mores Cheesecake!
S’mores Cheesecake
The traditional American campfire treat, S’mores, is renowned for its delectable combination of chocolate, marshmallows and biscuits. We got to thinking how those ingredients would work really well in a cheesecake and so for your eating pleasure we introduce, S’mores Cheesecake. You can thank us later!
How long will it take?
2 hours 15 minutes
What’s the serving size?
Serves 12
What do I need?
For the Base
200g Arnott’s Milk Coffee Biscuits, or similar style of biscuits
130g unsalted butter, melted
¼ cup caster sugar
For the Cheesecake
600 g cream cheese, softened
½ cup caster sugar
1 tsp vanilla extract
3 large eggs
Pinch of salt
2 cups mini marshmallows, divided
170g dark 70% cooking chocolate, roughly chopped
How do I make it?
Preheat oven to 160C.
Grease and line a 22 centimetre springform pan and then wrap the base and sides with foil to make it waterproof. Set aside.
Combine biscuit with sugar and melted butter in a food processor until the mixture resembles wet sand.
Press biscuit mixture into the base of the springform pan and cook for 10 minutes.
Remove from oven and set aside to cool.
Use an electric mixer to beat cream cheese with sugar and vanilla until well-blended. Turn speed on to low and add eggs, one at a time, blending to incorporate before adding the next.
Add 1 cup of the marshmallows and 110 grams of the chopped chocolate to the mixture and fold through.
Add mixture to the cooled biscuit base and top with the remaining marshmallows and chocolate.
Place cheesecake into a roasting tray and return to oven. Fill the tray with boiling water to halfway up the side of the springform pan.
Bake for 1 hour then turn off oven and keep oven door closed. Allow the cheesecake to cool in oven for 45 minutes before removing from the oven.
Remove the foil and leave to cool.
When cooled, place cheesecake in the fridge for at least 4 hours or preferably overnight before removing the springform pan and serving.
S'mores Cheesecake | Dessert
There are two things in life I cannot live without, one is cheesecake and the other is S’mores! Luckily I found a way to put them together, now there's only one thing I can’t live without!
Of course this starts with a graham cracker crust, elevate your cheesecake by adding marshmallows and even more to toast on top! Finish this cake off with a rich chocolate drizzle to complete this S'mores experience!
RECIPE:
How to Make New York S'mores Cheesecake | The Sweet Spot
Ingredients:
Graham Cracker Crust:
1 1/2 cups(127.5 g) graham cracker/digestive crumbs
3 tbsp(37.5 g) granulated sugar
5 tbsp(71 g) unsalted butter, melted
pinch of salt
Cheesecake Filling:
24 oz(675 g) cream cheese, softened
1 cup(200 g) granulated sugar
1/2 cup(120 g) sour cream
1 1/2 tsp(6 g) vanilla extract
3 large eggs
7 oz(198 g) marshmallow creme
7 oz(198 g) milk chocolate, melted
Mini marshmallows to decorate top, optional
Method:
Graham Cracker Crust:
Preheat oven to 350 fahrenheit(175 celsius)
Line and spray 9-inch springform pan.
Crush graham crackers in food processor, or purchase them already crumbled.
Combine sugar, graham cracker crumbs, and salt.
Add melted butter till mixture becomes dense, resembling wet sand.
Press mixture into bottom of pan and up sides about an inch with a glass or cup.
Bake off for 10 minutes and set aside.
Cheesecake Filling:
Preheat oven to 325 fahrenheit(162 celsius)
Wrap pan bottom with aluminum foil to prepare for water bath.
Melt chocolate in microwave in 20 second intervals till smooth, set aside.
Beat cream cheese with a stand or hand mixer for 2-3 minutes.
Add in sugar and continue beating till no sugar granules appear.
Mix in sour cream and vanilla till filling is silky and smooth.
Add eggs in one at a time and mix to combine.
Divide filling in half.
Combine marshmallow creme with the first half, may appear lumpy but that's fine.
Combine melted chocolate with the second half until completely combined.
Alternate pouring filling into pan until both are combined.
Take a sharp object and swirl the top of the cheesecake to create marbling effect.
Place cheesecake on a baking pan with sides and transfer to oven.
Fill baking pan about 2 inches with water. The water will create steam in the oven cooking both the outside and inside evenly at the same time, preventing cracking.
Bake off for 1 1/2 hours, then turn oven off and crack door for another hour.
Once cooled, place cheesecake in refrigerator for at least 4 hours.
*Optional, cover the top of the cheesecake with miniature marshmallows and broil for 30-45 seconds until they puff and brown.
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Mini S'mores Cheesecakes
Learn how to make Mini S'mores Cheesecakes using our Regular Campfire Marshmallows!
Get the full list of ingredients and instructions on our website:
Campfire Roasting Tips:
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