Smore Cheesecake Recipes

S'MORE CHEESECAKE

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.

S'MORES CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes., In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet., Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer., Refrigerate overnight, covering when completely cooled. Remove rim from pan.

NO-BAKE FROZEN S'MORES CHEESECAKE

Steps:

• For the graham cracker crust: Place the crackers and sugar in a food processor and pulse to break up the crackers, then process continuously until the crackers are crushed into fine crumbs, about 30 seconds.
• Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. (The mixture will be thick.)
• Spray a 7-inch springform pan with baking spray and line with parchment paper.
• Press the crumb mixture into the bottom of springform pan. Use the bottom of a drinking glass or flat measuring cup to press the crumbs into the sides and bottom of the pan, making it as uniform and compact as possible. (The crust will be thick.)
• For the frozen chocolate cheesecake: Put the cream cheese into the bowl of a stand mixer with fitted with the paddle attachment. Mix the cream cheese for 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes. Scrape down the sides with a spatula and then continue to mix for another minute. Turn off the mixer and add in the cocoa powder and confectioners' sugar.
• Turn on the mixer starting on low, then increase the speed to medium-high and mix until incorporated, about 1 minute.
• Remove the bowl from the stand mixer and fold in the whipped topping by hand.
• Pour the mixture into the prepared graham cracker crust and place in the freezer for at least 2 hours or up to overnight. (If chilling overnight, remove the cheesecake from the freezer after 1 hour and cover with plastic wrap, then return to the freezer.)
• When ready to serve, preheat the broiler. Remove the cheesecake from the freezer and run a sharp paring knife between edge of the springform pan and the graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall free of the bottom.
• Place the cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
• Place the cheesecake in the broiler and let broil until the marshmallows start to brown and melt together, 1 to 2 minutes. Carefully transfer the cheesecake to a serving plate. Sprinkle the cheesecake with the remaining graham cracker crumbs, if desired. Serve immediately.

NO-BAKE S'MORES CHEESECAKE

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

Steps:

• Heat oven to 325°F.
• Chop 2 grahams coarsely; reserve for later use. Finely crush remaining grahams; mix with butter and 3 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1 cup each marshmallows and chocolate.
• Pour cream cheese batter over crust; sprinkle with reserved chopped grahams, remaining chopped chocolate and remaining marshmallows.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

S'MORES CHEESECAKE

Steps:

• Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
• In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
• In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
• Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
• In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
• Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

S'MORES CHEESECAKE POPS RECIPE BY TASTY

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!

EASY S'MORES CHEESECAKE

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.

S'MORES CHEESECAKE CUPCAKES

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.

PHILLY S'MORE CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
• Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.