Smore Cheesecake Bars Recipes

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S'MORES CHEESECAKE BARS



S'mores Cheesecake Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 24 cheesecake bars

Number Of Ingredients 10

2 cups heavy cream
9 cups mini marshmallows
Cooking spray
3 cups finely ground graham cracker crumbs
10 tablespoons unsalted butter, melted
1/3 cup plus 1/2 cup sugar
3/4 teaspoon salt
2 8-ounce packages cream cheese, at room temperature
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate, finely chopped

Steps:

  • Preheat the broiler. Pour 1/2 cup heavy cream into a medium saucepan and set aside. Line a baking sheet with nonstick foil. Spread all but 1 cup marshmallows on the prepared pan. Broil until toasted, 30 seconds to 1 minute. Scrape the marshmallows into the saucepan of heavy cream using a spatula. Cook over medium heat, stirring constantly, until smooth and darkened in color, 6 to 9 minutes. Let cool, about 1 hour.
  • Meanwhile, preheat the oven to 350˚. Line a 9-by-13-inch straight-sided baking pan with a double layer of foil, leaving a 2-inch overhang on the two long sides; coat with cooking spray. Mix the graham cracker crumbs, melted butter, 1/3 cup sugar and the salt in a large bowl with a fork. Press evenly and firmly into the pan. Bake until toasted, 10 to 12 minutes. Let cool completely, about 30 minutes.
  • Beat the cream cheese, remaining 1/2 cup sugar and vanilla in a large bowl with a mixer on low speed, 1 minute. Increase the speed to medium high and beat until light and fluffy, 2 minutes. Reduce the speed to low and beat in 1 cup heavy cream, then increase the speed to medium high and beat until stiff peaks form, about 2 minutes. Reduce the speed to low again and beat in the cooled marshmallow cream, then increase the speed to medium and beat until light and fluffy, 1 to 2 minutes. Spread evenly over the crust and refrigerate until mostly set, about 2 hours.
  • Put the chocolate in a small bowl. Heat the remaining 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until fully set, at least 6 hours or overnight.
  • Preheat the broiler. Run a thin knife along the two short sides of the pan to loosen, then lift out the cheesecake using the foil overhang. Remove the foil and cut into squares.
  • Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallows on the foil; broil until toasted, 30 seconds. Top each cheesecake bar with a few toasted marshmallows.

S'MORES CHEESECAKE BARS



S'mores Cheesecake Bars image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups crushed graham crackers (16 to 18 crackers), plus a few coarsely chopped, for garnish
1/4 cup butter, melted
3 tablespoons brown sugar
3 (8-ounce) packages cream cheese, softened
8 ounces marshmallow cream (preferred brand fluff)
1 cup sugar
1 tablespoon vanilla extract
4 eggs
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips, for top
1 cup mini marshmallows, for top

Steps:

  • Preheat the oven to 350 degrees F. Line a 13 by 9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan. Spray lightly with cooking spray.
  • Mix the graham cracker crumbs, butter, and brown sugar in a medium bowl. Press them firmly onto the bottom of the prepared pan and bake for 10 to 15 minutes.
  • Remove the crust from the oven and lower the temperature to 300 degrees F.
  • With an electric hand mixer, beat the cream cheese, marshmallow cream, sugar, and the vanilla in large bowl until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition just until blended. Add the flour and mix well. Pour over crust and bake for 50 minutes.
  • Remove the cheesecake from the oven and top with chocolate chips and miniature marshmallows. Using a handheld torch, char the marshmallows and lightly melt the chocolate. Remove the cheesecake from the pan using the foil handles before cutting into squares. Garnish each bar with a sprinkling of coarse graham cracker pieces.

CHEESECAKE-S'MORES BARS



Cheesecake-S'mores Bars image

Serve a crowd-pleasing holiday or celebratory dessert with our Cheesecake-S'mores Bars recipe! These s'mores bars are deliciously creamy and fluffy.

Provided by My Food and Family

Categories     Recipes

Time 6h

Yield 32 servings

Number Of Ingredients 10

18 graham crackers, divided
1/3 cup butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
3 Tbsp. flour
4 eggs
2 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, chopped, divided
1 cup JET-PUFFED Miniature Marshmallows

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 14 grahams. Mix with butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Coarsely chop remaining grahams.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in half the chopped chocolate; pour over crust. Sprinkle with remaining chopped chocolate, marshmallows and chopped grahams.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 170 mg, Carbohydrate 20 g, Fiber 0.7602 g, Sugar 15 g, Protein 4 g

S'MORE CHEESECAKE



S'more Cheesecake image

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

2-1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup miniature semisweet chocolate chips
1 cup miniature marshmallows
TOPPING:
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
1 tablespoon shortening

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.

S'MORES CHEESECAKE BARS



S'mores Cheesecake Bars image

A gooey, chocolaty s'mores cheesecake bar is sure to be a hit at picnics and barbecues.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 24

Number Of Ingredients 14

1 pouch Betty Crocker™ sugar cookie mix
3/4 cup graham cracker crumbs (about 10 crackers)
1/2 cup butter, melted
1 egg
2 packages (8 oz each) cream cheese, softened
1/3 cup packed brown sugar
1/4 cup chocolate fudge sauce
2 eggs
2 tablespoons heavy whipping cream
1 teaspoon vanilla
1 bag (10 oz) large marshmallows, cut in half
3 bars (1.55 oz each) Hershey'smilk chocolate bar, broken into pieces
1/4 cup chocolate fudge sauce
6 graham crackers, broken into pieces

Steps:

  • Heat oven to 325° F. Spray bottom and sides of 13 x 9-inch pan with cooking spray.
  • In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
  • In medium bowl, beat cream cheese and brown sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 1/4 cup chocolate fudge sauce. Add eggs, 1 at a time, beating until just blended. Stir in cream and vanilla. Spread filling evenly over cooled crust. Place cut marshmallows in single layer, cut sides down, on top of filling.
  • Bake 35 to 40 minutes or until marshmallows are light golden brown. Remove from oven; scatter chocolate bar pieces on top. Bake 2 minutes longer. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
  • Before serving, in small microwavable bowl, microwave 1/4 cup chocolate fudge sauce uncovered on High in 15-second increments until thin enough to drizzle. Top cheesecake with graham crackers pieces and drizzled chocolate. Cut in 6 rows by 4 rows.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 25 g, TransFat 0 g

S'MORES CHEESECAKE CUPCAKES



S'mores Cheesecake Cupcakes image

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

½ cup semisweet chocolate chips
1 cup mini marshmallows
1 (14.4 ounce) package graham cracker crumbs
1 cup butter, melted
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
½ cup milk
2 eggs
¼ cup sour cream
¼ cup all-purpose flour
½ teaspoon vanilla extract
1 (7 ounce) jar marshmallow cream
1 teaspoon ground cinnamon
1 teaspoon cocoa powder

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

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS



Low-Carb Chocolate Chip Cheesecake Bars image

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

1 cup almond flour
1/2 cup granulated golden monk fruit sugar substitute
2 large eggs, room temperature
1/2 cup butter, melted
1 teaspoon vanilla extract
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup granulated monk fruit sugar substitute
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/2 cup sugar-free white baking chips
1/2 cup sugar-free chocolate baking chips
CRUMBLE LAYER:
1/2 cup almond flour
1/4 cup granulated golden monk fruit sugar substitute
1/4 cup cold butter

Steps:

  • Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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