Ingredients: |
Ingredients: Crust:
1/2 c. butter, melted
2 1/4 c. graham cracker crumbs
1/3 c. sugar
Filling:
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
3 eggs
3 Hersheys milk chocolate bars , broken into pieces
1/2 c. miniature marshmallows
Topping:
1/2 c. miniature marshmallows
2 Hersheys milk chocolate bars
1/4 c. crushed graham crackers
|
Directions: |
Directions:For crust, combine butter, graham crackers and sugar. Press into the bottom and partially up the sides of a 10 inch springform pan. Chill until ready.
For filling, in a large mixer bowl, beat cream cheese, sweetened condensed milk, and vanilla until smooth. Add eggs one at a time and beat until combined. Stir in chocolate and marshmallows. Pour over crust. Bake at 325º F. for 40-45 minutes or until center is almost set.
For topping, remove cheesecake from oven and sprinkle marshmallows, broken chocolate bar, and graham crackers over top. Return to the oven and bake another 4-6 minutes or until the marshmallows are puffed and chocolate is melted. Let cool to room temperature and then refrigerate overnight.
Baking Notes: You should use a roasting pan that allows at least 2 inches of space between the edge of the cheesecake pan and the edge of the roasting pan, i.e., if your cheesecake pan is 9 inches in diameter, use a roasting pan that's at least 13 inches across. Place a heavy dishtowel in the bottom of the roasting pan before you set the cheesecake in it. This will protect the bottom of the cheesecake from receiving any direct heat from the oven coils. Finally, be sure you fill the bath with water that is already boiling. If you don't start with boiling water, it will take a very long time for the water to get hot in the oven, and will throw off your baking time. |
This recipe for S'Mores Cheesecake is from