S'MORES PIECES CHEESECAKE
You don't need a campfire for this s'mores-inspired dessert. S'mores Baking Pieces and rich cheesecake rest atop a bed of brownies.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 1h48m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 586.2 calories, Carbohydrate 59.5 g, Cholesterol 169.6 mg, Fat 35.4 g, Fiber 1 g, Protein 9.7 g, SaturatedFat 21.2 g, Sodium 441.9 mg, Sugar 38.1 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.
S'MORES CHEESECAKE WITH SUMMER BERRIES
Provided by Rick Rodgers
Categories Cake Milk/Cream Food Processor Chocolate Egg Dessert Bake Fourth of July Kid-Friendly Cream Cheese Blueberry Raspberry Summer Chill Double Boiler Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
- For filling:
- Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
- Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
- Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
- For topping:
- Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
- Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
- Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
- Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.
NO-BAKE S'MORES CHEESECAKE
This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 10 to 12 servings
Number Of Ingredients 10
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
S'mores Cheesecake is a rich homemade cheesecake that is topped with chopped Hershey bars, graham cracker pieces and mini marshmallows. Making cheesecake from scratch has never been so decadent!
Provided by Jessica & Nellie
Categories Dessert
Time 4h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 127 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g, ServingSize 1 serving
S'MORES CHEESECAKE BARS
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 24 cheesecake bars
Number Of Ingredients 10
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
Make a dessert that's guaranteed to please with our S'mores Cheesecake recipe! Just 20 minutes of prep yields a S'mores Cheesecake that serves sixteen.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
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- Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
- Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
- Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
- Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.
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- Place the toasted marshmallow atop the raspberries then sandwich each s'more together with the remaining graham crackers.
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- Arrange the marshmallows on a lightly-greased sheet pan. You'll start toasting them just before mixing the eggs into the cheesecake batter.
- About an hour before you're ready to serve the cheesecake, prepare the chocolate ganache topping.Heat the cream until it's steaming. Pour the cream over the chocolate in a mixing bowl and whisk until the chocolate melts and no lumps remain. Allow the ganache to cool for 5 minutes prior to pouring.
- When you're ready to top the s'mores cheesecake, remove the collar from the springform pan. Spread the ganache over the surface of the cold cheesecake using an offset spatula. The ganache is going to harden when it cools, so work somewhat fast.
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Mix in the powdered sugar and vanilla extract until well combined. Add in the cooled melted chocolate and continue mixing until fully combined. Scoop the mixture into a large mixing bowl.
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- S'mores Cones. Photo Credit: jellytoastblog.com. Gooey s'mores made over the campfire in ice cream cones! Kids and adults alike will love this one.
- Chocolate Berry S'mores. Chocolate Berry S’mores are simple to make and crazy delicious. How could you possibly go wrong with chocolate, strawberry marshmallows and roasted berry sauce?
- S'mores Party Platter. Photo Credit: jellytoastblog.com. This S'mores Party Platter may look fancy, but it is actually the easiest and most fun way to enjoy s'mores for a crowd!
- S'mores Cupcakes. S’mores Cupcakes must be made before summer’s end. They cover all the bases – chocolate, marshmallows, Oreos, and best of all, CAKE.
- No Bake S'mores Cheesecake. Cheesecake, chocolate ganache and graham cracker crumbs are the start of a pretty terrific dessert. Top this no-bake dessert with a gooey roasted marshmallow to create summer dessert perfection.
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