S'MORE CHEESECAKE
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! -Robin Andrews, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 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.
Nutrition Facts : Calories 486 calories, Fat 27g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 292mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
TOFFEE S'MORES CHEESECAKE
A chocolate delight for your guests! Make this tasty cheesecake topped with marshmallows -- a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients. Press in bottom and halfway up side of pan. Bake 10 minutes or until set. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Divide batter between 2 bowls. Beat melted chocolate into 1 bowl; stir in 3/4 cup of the sour cream. Beat remaining 1/4 cup sour cream into second bowl; stir in chopped toffee candy. Pour toffee batter over crust. Carefully spread with chocolate batter.
- Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Just before serving, run small metal spatula around edge of pan; carefully remove foil and side of pan. Set oven control to broil. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Cut marshmallows in half horizontally with dampened kitchen scissors. Place marshmallows, cut sides down, on cookie sheet. Broil about 6 inches from heat 1 to 2 minutes or until golden brown. Transfer marshmallows to top of cheesecake with spatula. Store covered in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 37 g, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 280 mg
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