This recipe is pretty legit. The combination of s’more and cheesecake is epic; people will write songs about. It’s quick, easy and delicious! What more could you want in a dessert? You’re going to love it, you’re friends are going to love it..so just make it and let us know how MUCH you love it =) even our roommate Becky loves it and she may be the pickiest eater ever! (her diet consists of: poptarts; chicken and popcorn) so it must be good.
S’more Cheesecake Bars (Source: Tracey’s Culinary Adventures)
1 cup graham cracker crumbs (about 6 or 7 graham crackers)
1 tablespoon sugar
Pinch of salt
4 tablespoons butter, melted
4 oz. bittersweet or semisweet chocolate, chopped
8 oz. cream cheese, at room temperature
1/4 cup sour cream, at room temperature
1/2 cup marshmallow cream
2 teaspoons cocoa powder
3/4 teaspoon vanilla extract
2 large eggs, at room temperature
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. 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.
Its not the best picture in the world but it will have to do.
C & G