Tuesday, July 28, 2015


S'mores as a cheesecake. What could be better? I saw this is an old TOH magazine at the library and thought what a great dessert idea. Here is my version.

2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp butter, melted

Preheat oven to 325 degrees.
Combine the crumbs and sugar in a small bowl; stir in the butter. Press the mixture on the bottom and approximately 1-inch up the sides of a greased 9-inch springform pan.

Place the pan on a baking sheet and bake at 325 degrees for 10 minutes. Remove pan from oven and allow to cool on a wire rack for 10 minutes.

1 pkg (11.5-oz) milk chocolate chips
1 can (12-oz) evaporated milk, divided
3 bricks (8-oz each) cream cheese, softened
1 jar (7-oz) marshmallow creme
2 tbsp cornstarch
1 tsp vanilla extract
3 eggs, beaten lightly
2 1/2 cups miniature marshmallows

In the top of a double boiler over water that is barely simmering, melt the chocolate chips with 3/4 cup of the milk; stir until smooth. Pour mixture into the crust and freeze about 20 minutes, just until the chocolate is set. Remove from freezer.

In a large mixer bowl, beat the cream cheese until smooth; beat in the marshmallow creme, cornstarch, vanilla, and remaining evaporated milk. Add eggs and beat on low speed just until blended. Pour mixture over the chocolate layer and return the pan to the baking sheet.

Place back in oven and bake at 325 degrees 65 to 75 minutes until the center is almost set. Sprinkle the marshmallows over all; return to oven and bake another 6 to 8 minutes to brown marshmallows. Remove from oven and cool on wire rack for 10 minutes.

Using a thin knife, loosen sides of cake from the pan and allow to cool for an hour.

Cover cake completely and refrigerate overnight.

Remove sides of pan before cutting to serve.

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