Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 486
  • Fat:
  • 27 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 106 mg
  • Sodium:
  • 292 mg
  • Carbohydrate:
  • 57 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g


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S'more Cheesecake

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This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday!

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min. + chilling

Ingredients:

  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup miniature marshmallows
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening

Directions:

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 mixing 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. Yield: 12 servings.


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