S’more Cheesecake

Name: S’more Cheesecake
Cuisine: Chinese
Ingredients: 2-1/4 cups graham cracker crumbs; 1/3 cup sugar; 1/2 cup butter (melted); 2 packages (8 ounces each) cream cheese (softened); 1 can (14 ounces) sweetened condensed milk; 2 teaspoons vanilla extract; 3 eggs (lightly beaten); 1 cup (6 ounces) miniature semisweet chocolate chips; 1 cup miniature marshmallows; 1 cup miniature marshmallows; 1/2 cup semisweet chocolate chips; 1 tablespoon shortening

This delicious dessert is just as good as the campfire treat that inspired it.

Varies

Easy

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Ingredients

graham cracker crumbs 2-1/4 cups

sugar 1/3 cup

butter (melted) 1/2 cup

cream cheese (softened) 2 packages (8 ounces each)

sweetened condensed milk 1 can (14 ounces)

vanilla extract 2 teaspoons

eggs (lightly beaten) 3

miniature semisweet chocolate chips 1 cup (6 ounces)

miniature marshmallows 1 cup

semisweet chocolate chips 1/2 cup

shortening 1 tablespoon

Instructions

Make the Crust

In a small bowl, mix the graham cracker crumbs and sugar; stir in the melted butter. Press the mixture onto the bottom and 1 3/4 inches up the sides of a greased 10-inch springform pan; set aside.

Make the Filling

In a large mixing bowl, beat the cream cheese, sweetened condensed milk, and vanilla extract until smooth. Add the eggs; beat on low speed until just combined. Stir in the chocolate chips and marshmallows. Pour the mixture over the crust. Place the pan on a baking sheet.

Bake and Add Toppings

Bake at 325°F for 40 to 45 minutes, until the center is almost set. Top with marshmallows. Bake for an additional 4 to 6 minutes, until the marshmallows are puffed. Meanwhile, melt the chocolate chips and shortening in a heavy skillet or microwave, stirring until smooth. Drizzle over the marshmallows.

Cool

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight. Remove the sides of the pan. Refrigerate leftovers.