Smore Cheesecake Bars Recipes

S'MORES CHEESECAKE BARS

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 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.

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'MORE CHEESECAKE

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.

S'MORES CHEESECAKE BARS

Steps:

• Heat oven to 325° F. Spray bottom and sides of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 1/4 cup chocolate fudge sauce. Add eggs, 1 at a time, beating until just blended. Stir in cream and vanilla. Spread filling evenly over cooled crust. Place cut marshmallows in single layer, cut sides down, on top of filling.
• Bake 35 to 40 minutes or until marshmallows are light golden brown. Remove from oven; scatter chocolate bar pieces on top. Bake 2 minutes longer. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
• Before serving, in small microwavable bowl, microwave 1/4 cup chocolate fudge sauce uncovered on High in 15-second increments until thin enough to drizzle. Top cheesecake with graham crackers pieces and drizzled chocolate. Cut in 6 rows by 4 rows.

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 CHEESECAKE

Steps:

• Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
• In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
• In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
• Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
• In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
• Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.