S’mores Cheesecake
Ingredients:
- graham cracker crumbs - 2 1/2 cups
- sugar - 1/2 cup
- butter, melted - 3/4 cup
- mini marshmallows - 2 cups
- hot fudge ice cream topping, warm - 1/2 cup
- prepare cheesecake --
- cream cheese, room temperature - 16 ounces
- sweetened condensed milk - 14 ounce can
- vanilla extract - 2 tsp
- eggs - 3
- mini chocolate chips - 1 cup
- mini marshmallows, divided - 2 1/2 cups
- garnish --
- Hershey bars, broken into pieces - 1 -2 bars
- graham cracker crumbs - 1/4 cup
- hot fudge - 1/4 - 1/2 cup
Instructions:
In a bowl, combine cracker crumbs, sugar and butter. Press evenly into bottom and sides of a 10 inch spring form pan. Sprinkle 2 cups marshmallows over crust and drizzle fudge topping over marshmallows; set aside.
Prepare cheesecake -- in bowl, combine cream cheese and milk, mix on low speed until smooth. Mix in eggs one at a time and vanilla; DO NOT over mix.
Stir in chips and 1 cup marshmallows; pour evenly over crust.
Bake in a preheated 325 degree oven for 45 minutes until center is almost set. Remove from oven, spread 1 1/2 c marshmallows over top. Return to oven for 5 minutes until marshmallows are puffed and slightly golden.
Place cheesecake on wire rack and cool for 30 minutes. Run a knife around the edge of the pan, to loosen cheesecake from pan, cover and place in refrigerator overnight.
Before serving, garnish top with cracker crumbs, place Hershey pieces on end into top, drizzle with fudge topping.
Store covered in the refrigerator.
