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S’mores Cheesecake

TOTAL TIME: Prep: 30 min. + chilling Bake: 1-1/4 hours + cooling YIELD: 16 servings.
This sweet and decadent cheesecake features graham crackers, chocolate and marshmallows. Enjoy! —Kurt Anderson, Willmar, Minnesota

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 can (12 ounces) evaporated milk, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 2-1/2 cups miniature marshmallows

Directions

  • 1. Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  • 2. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes.
  • 3. In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet.
  • 4. Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
  • 5. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts

1 piece: 466 calories, 29g fat (17g saturated fat), 110mg cholesterol, 285mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 8g protein.

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