S’more Cheesecakes

By srumbel

Today’s recipe is perfect when you’re looking for that delicious S’mores flavor. With a graham cracker crust and chocolate cheesecake filling, you’re almost there! The chocolate ganache was just an added bonus. You need that melty-gooey chocolate when eating a s’more. And undercooked chocolate cheesecake is just gross, so let’s go with ganache instead! These S’more cheesecakes are topped with a marshmallow frosting (OF COURSE) and an extra Hershey bar, you know, for garnish purposes!

from shugarysweets.com

Ingredients

• For the Crust:
• 9 honey graham crackers (whole)
• 2 Tbsp granulated sugar
• 6 Tbsp unsalted butter, melted
• For the Cheesecake:
• 2 pkg (8oz) PHILADELPHIA cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 3 Tbsp dark chocolate unsweetened cocoa powder
• For the ganache:
• 2 cup milk chocolate morsels
• 1/2 cup heavy cream
• For the Frosting:
• 1/4 cup unsalted butter, softened
• 1 cup marshmallow cream (Fluff)
• 2 1/2 cup powdered sugar
• 2 Tbsp milk
• 2 chocolate bars (1.55oz each, Hersheys)

Details

Preparation time 90mins
Cooking time 109mins

Preparation

Step 1

1.In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
2.In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
3.When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth. Spoon about 1-2 Tbsp of ganach over each cooled cheesecake.
4.For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Store in refrigerator for 3 days. ENJOY.