S'MORE CHEESECAKE
This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! -Robin Andrews, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside. , In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. , Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 486 calories, Fat 27g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 292mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
SUPER S'MORES CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
- In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
- For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
- Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
- For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
- Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.
NO-BAKE S'MORES CHEESECAKE
This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
- Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
- Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
- Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
- Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
- Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
- Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.
S'MORES CHEESECAKE CUPCAKES
Everything we love about desserts all in one bite!
Provided by Julian Philipie
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
- Mix graham cracker crumbs with melted butter in a bowl.
- Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
- Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
- Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
- Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
- Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 18 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 231.4 mg, Sugar 14.6 g
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
EASY S'MORES CHEESECAKE
Easy s'mores cheesecake? Yes, there is such a thing-made with cream cheese, sour cream, chocolate chunks and marshmallows in a graham cracker crust.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 14 grahams finely. Mix with graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Coarsely crush remaining grahams.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in half the chocolate; pour over crust. Sprinkle with remaining chocolate, marshmallows and coarsely crushed grahams.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EASY S'MORES CHEESECAKE CUPS
Get out the muffin pan and get ready to thrill the home crowd with individual mini s'mores cheesecake cups. It's easy! Here's how.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Heat broiler just before serving cheesecakes. Top cheesecakes with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
S'MORES CHEESECAKE POPS RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, mini marshmallow, white chocolate, milk chocolate, coconut oil
Provided by Vaughn Vreeland
Categories Bakery Goods
Yield 16 pops
Number Of Ingredients 9
Steps:
- In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
- Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the "crust." Freeze until the cheesecake mixture is ready.
- While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don't burn. You want them to brown up a little though to achieve a "toasted" flavor.
- Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
- Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
- Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
- Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
- Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
- Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don't have a stand).
- Decorate with the remaining white chocolate and crushed graham crackers.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, Sugar 34 grams
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