S'MORES SWEET POTATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a 10-inch cast-iron skillet with butter.
- Toss the sweet potatoes with the melted butter, cocoa powder, sugar, cinnamon, chipotle powder and salt in a large bowl until well coated. Make a single concentric layer of overlapping sweet potato slices in the bottom of the skillet, then generously sprinkle with 1/2 cup graham cracker crumbs. Repeat 2 more times.
- Evenly pour the half-and-half over the sweet potatoes, then cover the pan with aluminum foil; bake for 30 minutes. Remove the foil and cover the sweet potatoes with the miniature marshmallows. Turn the oven to broil and place the pan at least 6 inches away from the flame. Toast until the marshmallows are brown, 3 to 5 minutes. Cool for 10 minutes before serving.
PHILLY S'MORE CHEESECAKE
Bring a little of the campfire indoors any time of the year with this stunning dessert. The creamy chocolate cheesecake, graham crust and toasted marshmallows all team up to make a truly delectable dessert!
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h5m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 38.2 g, Cholesterol 89 mg, Fat 19.5 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 10.5 g, Sodium 258.7 mg, Sugar 28.3 g
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.
SWEET POTATO CHEESECAKE
Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
S'MORES SWEET POTATO CHEESECAKE
Number Of Ingredients 0
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 580
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
SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE
I make a sweet potato souffle that I've always thought tastes like a dessert. I finally decided to use that idea for an actual dessert, and the result was a smooth, rich cheesecake.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 505 calories, Fat 32g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 300mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.
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MINI NO-BAKE S’MORES SWEET POTATO CHEESECAKES
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Category DessertEstimated Reading Time 4 mins
- Make the filling. Add the cream cheese, mascarpone, mashed sweet potato, sweetened condensed milk, maple syrup, vanilla, cinnamon, nutmeg, and salt the the bowl of your stand mixer. Beat on medium speed for a couple minutes or until combined and smooth. Cover and chill in the fridge while you prepare the crust and toppings.
- Place the graham crackers in a food processor and process until they are a very fine crumb. Add the melted butter and stir until moistened.
- Preheat your oven's broiler to high. Position the top rack in the upper third of the oven. Line a baking sheet with foil and add the marshmallows. Place under the broiler for about 30 seconds, or until golden, watching super carefully because they can burn in an instant!
- To assemble the cheesecakes, place a few spoonfuls of crust in the bottom of small jars or cups, pressing down with your fingers or a spoon. Pipe or spoon the cheesecake filling into the jars, then top with a sprinkle of dark chocolate, then the marshmallows and another sprinkle of dark chocolate. Finish with a pinch or two of cinnamon and nutmeg. Refrigerate for 2 hours before serving.
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