Smores Pieces Cheesecake Food

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 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.

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.

EASY S'MORES CHEESECAKE CUPS

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Heat broiler just before serving cheesecakes. Top cheesecakes with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.

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 RECIPE BY TASTY

Steps:

• In a large plastic bag, crush the graham crackers to a sand-like powder and pour into a bowl.
• Add the butter and mix together until it forms a crumble. Pour the crumble into a springform pan and push down until firm. Chill until the marshmallow mixture is ready.
• For the filling, combine the softened cream cheese, powdered sugar, and vanilla in a bowl and, with a fork, mix together.
• Broil the marshmallows for 1-2 minutes, keeping a close eye on them, as you don't want them to burn. Once done, add to the cream cheese mixture and stir until well-combined.
• Remove the graham cracker crust from the freezer and pour the marshmallow mixture onto the crust.
• Freeze for 2 hours.
• Melt the chocolate over a double-boiler and take out the cheesecake from the fridge. Then, pour the chocolate onto the marshmallows. The chocolate should harden within five minutes.
• If desired, garnish with graham cracker crumbs if you want.
• Slice and serve.
• Enjoy!