Smores Pieces Cheesecake Recipes

S'MORES CHEESECAKE

Steps:

• Preheat oven to 350°.
• In a medium size bowl, mix the graham cracker crumbs, melted butter and sugar together until well combined. Press into the bottom of a 9"springform pan.
• Start by chopping the Hershey chocolate bars into coarse pieces, as well as 4 graham crackers. Set aside.
• In a large bowl, blend the cream cheese, sugar and vanilla extract with an electric mixer until well blended and smooth.
• Then, add the eggs, continue to mix for 2-3 minutes until well blended. Stir in half of the chopped Hershey bars and then pour into the prepared crust.
• Next, sprinkle with remaining Hershey bars, mini marshmallows and coarsely chopped graham crackers over the top of the filling.
• Bake at 350° F for about 60 minutes, or until center is completely set. You can use a toothpick to check, some of the cheesecake filling may stick to it a little bit, but you will be able to tell if it is runny or set.
• Keep an eye on the cheesecake for the last 10-15 minutes of baking - if the marshmallows start to brown too much before the center is set, you can loosely cover the cheesecake with foil for the last part of baking. I like the marshmallows pretty toasty, so I do not usually find that necessary, but if you don't want them quite so brown, the foil will help.
• Let cool for about 30-40 minutes on the counter and then refrigerate at least 3 hours (preferably overnight) before slicing and serving.

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.