Smores Cheesecake

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For the crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup granulated sugar
1/2 cup butter, melted
For the filling:
2 packages (8 oz each) cream cheese, oftened
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
3 eggs
1 cup mini semisweet chocolate chips
1 cup mini marshmallows
For the topping:
1 cup mini marshmallows
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Preheat oven to 325°F and lightly grease a 10-inch springform pan.
In a small bowl, combine graham cracker crumbs and sugar and stir in the melted butter. Press mixture into prepared springform pan. Set aside.
In a medium bowl, beat the cream cheese, milk, and vanilla with an electric mixer until smooth. Add eggs and beat on low until combined.
Stir in mini chocolate chips and marshmallows and pour over crust. Bake until center is almost set, about 40-45 minutes.
Sprinkle top with marshmallows and continue baking until they have puffed, about 4-6 minutes.
Meanwhile, melt chocolate chips and shortening by microwaving in 30 second increments, stirring in between. Drizzle over cooked cheesecake and set to cool on wire rack for 10 minutes.
Run a knife around the edge of the pan and allow to cool one more hour. Refrigerate overnight. Remove sides of pan and serve. Enjoy!

Source :

Carrot and Ginger Soup