S'mores Cheesecake Bars
from Annie's Eats (who adapted from Sugar Plum)
Crust
1 cup graham cracker crumbs (from about 7 graham crackers)
1 tablespoon sugar
pinch of salt
4 tablespoons (1/2 stick) unsalted butter, melted
Cheesecake
4 oz bittersweet or semisweet chocolate, finely chopped
8 oz cream cheese, at room temperature
1/4 cup sour cream, at room temperature
1/2 cup marshmallow cream
2 teaspoons unsweetened natural cocoa powder
3/4 teaspoon vanilla extract
2 large eggs, at room temperature
Topping
1 1/2 cups mini marshmallows
Milk chocolate chips, melted (optional)
To make the crust: Preheat oven to 350 F. Line an 8×8-inch baking pan
with aluminum foil leaving an overhang on opposite sides to lift the
bars out. Spray the lined pan with cooking spray. Stir the graham
cracker crumbs, sugar, salt and melted butter together in a small bowl
with a fork until the crumbs are evenly moistened. Press the mixture in
an even layer into the bottom of the prepared baking pan. Bake for 10
minutes, or until golden and fragrant. Transfer the pan to a wire rack
while you prepare the filling. Reduce oven temperature to 325 F.
To make the filling: Put the chocolate in a microwave-safe bowl and heat
in 30 second bursts on 50% powder, stirring in between, until the
chocolate is melted and smooth. Set aside. In the bowl of a stand
mixer fitted with the paddle attachment, beat the cream cheese, sour
cream and marshmallow cream on medium-high speed until smooth, 1-2
minutes. Add the cocoa powder, vanilla extract and eggs to the bowl and
beat until incorporated. Finally, beat in the melted chocolate. Give
the batter a final stir with a rubber spatula to ensure everything is
evenly combined. Pour the filling over the graham cracker crust and
smooth the top with a spatula.
Bake for 25-30 minutes, or until the center is just set (does not jiggle
when shaken gently). Transfer the pan to a wire rack and spread the
mini marshmallows evenly over the cheesecake layer. Return the pan to
the oven for about 2-3 minutes, or until the marshmallows just begin to
melt into one another. Remove the pan to the wire rack and, using a
kitchen torch, brown the tops of the marshmallows. Let the cheesecake
cool to room temperature then drizzle with melted chocolate, if desired.
Refrigerate for at least 2-3 hours before cutting into squares and
serving.
I found this great recipe at
Tracey's Culinary Adventures. This week I signed up to make dessert for Bible Study and since my birthday is also this week, I wanted to make something chocolate so I could enjoy the leftovers all week. So started hunting and found that August 10th is S'mores Day so I had a lot of marshmallow and chocolate treats to choose from.
Amy Atlas did a fun s'mores day roundup and Tracey's cheesecake struck my fancy. But when I found I could make it in bar form, I was sold! They were easy to make, didn't require the traditional cheesecake water bath and are very tasty! I hope everyone else liked them as much as I did!