S'mores Cheesecake
Crust:
2 ½ cups graham cracker crumbs
½ cup sugar
¾ cup (1 ½ sticks) butter – melted
1 cup mini marshmallows
½ cup fudge ice cream topping - warmed
In a small bowl, combine cracker crumbs, sugar and melted butter. Stir until all combined. Pour into a 10-inch springform pan. Pat mixture up the sides and on the bottom of the pan. Sprinkle with mini marshmallows then drizzle with fudge topping. Chill while preparing the cheesecake.
Filling:
2 8-ounce blocks cream cheese - softened
1 14-ounce can sweetened condensed milk
2 teaspoon vanilla
3 eggs
1 cup mini chocolate chips
1 cup mini marshmallows
Combine cream cheese and condensed milk in a mixer on low speed until smooth. Add vanilla. Add eggs, one at a time, until blended, but do not overmix. Stir in chocolate chips and marshmallows. Pour over crust and bake at 325 degrees for 45 minutes or until almost set. Sprinkle with an additional ½ cup of mini marshmallows and return to oven for about 5 minutes or until marshmallows are golden brown and puffed.
Cool on wire rack for 10 minutes then run a knife around the edge of the pan to loosen. Break up pieces of graham cracker and stick in the top, and then drizzle with more warmed fudge topping. Chill overnight then remove sides of pan.
The goods....
Mix together the cracker crumbs,
sugar and the melted butter.
Dump it into your springform pan....
pat it on the bottom and up the sides.
Sprinkle
in some marshmallows and
drizzle with some fudge topping.
(I realize
that my definition of "drizzle"
might mean something different than
yours.)
Combine the cream cheese, vanilla
and condensed milk until smooth.
Then add the eggs.
Stir in the mini chips and marshmallows.
Gently pour that into your chilled crust.
Bake!
Sprinkle with a few more marshmallows
then let those get all golden and puffy in the oven.
Let it cool for a while them stick
in some broken graham crackers....
...and then "drizzle" with more topping.
Slice it up!
Yum!
