S’mores Cheesecake

By longhornfans

Ingredients

• HOT FUDGE TOPPING, DIVIDED:
• 1/2 cup sugar
• 3 tbsp. cocoa
• 1 1/2 tbsp. corn starch
• 1/2 cup water (room temperature)
• 2 tbsp. butter or margarine
• 1 tsp. vanilla
• CRUST:
• 2 1/2 cups graham crackers crumbs
• 1/2 cup granulated sugar
• 3/4 cups butter, melted
• 2 cups mini marshmallows
• CHEESECAKE:
• 16 oz. cream cheese (2-8 oz. blocks), room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2 tsp. vanilla
• 3 eggs, room temperature
• 1 cup mini chocolate chips
• 2 1/2 cups mini marshmallows, divided
• TOPPING:
• 1 Hershey bar, broken into pieces
• 1/4 cup graham cracker crumbs

Details

Adapted from bakerita.com

Preparation

Step 1

NOTE: Bake One Day Ahead of Serving!
HOT FUDGE TOPPING:
1. Mix together dry ingredients in 2 cup microwave safe glass measuring cup.
2. Stir in water
3. Cook in microwave oven at full power for about 1 1/2 minutes, stirring half way through cooking time.
4. Blend in butter.
5. Cook in microwave oven at full power for about 30 seconds, or until butter is melted.
6. Blend in vanilla and stir thoroughly.

CRUST:
1. Preheat oven to 325°
2. In large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.
3. Sprinkle 2 cups of mini marshmallows evenly over crust.
4. Drizzle 1/2 cup of warmed hot fudge topping over marshmallows. Set aside while you prepare the cheesecake filling.

CHEESECAKE:
1. Combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combined. Add vanilla. (Be careful not to over mix.)
2. Fold in chocolate chips and 1 cup mini marshmallows. Pour over crust.
3. Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
4. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
5. When ready to serve, garnish by sprinkling extra graham cracker crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over. Keep leftovers tightly wrapped in the refrigerator.