Smore Cheesecake Food

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.

S'MORES PIECES CHEESECAKE

Steps:

• Heat oven to 350 degrees F. Grease sides of 9-inch springform pan. Wrap outside of pan with foil, extending foil at least 2 inches up pan sides.
• CRUMB CRUST: Heat oven to 350 degrees F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
• BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs, stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.
• Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
• CHEESECAKE: Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition.
• Immediately after removing brownie layer from oven, spoon cheesecake mixture over brownie. Place cheesecake in water bath* and return to oven. Continue baking 45 to 50 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
• Set aside 2 tablespoons marshmallows and 1/4 cup chocolate chips from s'mores baking pieces.
• Place reserved 2 tablespoons marshmallows and 1 tablespoon cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 10 seconds; stir. If necessary, microwave at MEDIUM an additional 5 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth. Spread over top of cheesecake. Sprinkle remaining s'mores mixture over top; press lightly into marshmallow mixture.
• Place reserved 1/4 cup chocolate chips and remaining 2 tablespoons cream in small microwave-safe bowl. Melt following the same procedure used for the marshmallows. Drizzle over top of cheesecake. Cover; chill about 2 hours or until ready to serve. (As cheesecake sits the marshmallows and graham pieces will become softer.) Refrigerate leftover cheesecake.

S'MORE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in the butter.
• Press onto the bottom and 1-3/4 inches up the sides of a greased 10-inch springform pan;set aside.
• In a mixing bowl, beat the cream cheese,milk and vanilla until smooth.
• Add eggs; beat on low until just combined.
• Stir in chocolate chips and marshmallows.
• Pour over crust.
• Bake at 325°F 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--this can be done in a small saucepan over low heat or in the microwave checking every thirty seconds or so-til smooth.
• Drizzle over marshmallows.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of the pan to loosen; cool for one hour longer.
• Refrigerate overnight.
• Remove sides of pan.

S'MORES CHEESECAKE BARS

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.

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.

CHEESECAKE-S'MORES BARS

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.

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'MORE CHEESECAKE BARS

Steps:

• Chop and crush 14 graham crackers in a small bowl; crush remaining 4 crackers in a separate bowl and set aside. Mix 1/4 cup sugar and melted butter into the crushed 14 graham crackers. Press crust into the bottom of a 9x13-inch baking dish.
• Beat remaining 1 cup sugar, cream cheese, and vanilla extract together using an electric mixer in a bowl until well blended. Beat in eggs until well blended. Mix in 1/2 the chocolate. Pour batter into the pan over the crust. Sprinkle remaining 1/2 of the chocolate, marshmallows, and reserved graham crackers on top. Drizzle with caramel.
• Bake in the preheated oven until golden and set, 40 to 45 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Refrigerate at least 3 hours, to overnight. When ready to serve, cut into square bars.