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To-Die-For S'mores Cheesecake

June 13, 2017

June is National Dairy Month!  Celebrate with this showstopper that tastes just as good as it looks!




This recipe is in the "Mr. Food, Just One More Bite" recipe book a friend recently gave me. I love these recipes because they are so easy and it really is "so good!" This cheesecake was amazing and pretty easy.

1 (18-oz) package refrigerated sugar cookie dough, cut into 1/2-inch slices.
4 (8-oz) packages cream cheese, softened
1 1/4 c granulated sugar
2 large eggs
1/2 c sour cream
3/4 c all-purpose flour
1 tsp. vanilla extract
1 Tbsp. lemon juice
4 (1.55-oz) chocolate bars, coarsely chopped, divided
4 sheets graham crackers, coarsely chopped
1 cup mini marshmallows

1. Preheat oven to 400° F. Coat bottom of a 9-inch springform pan with cooking spray. Line bottom of pan with half the cookie dough slices; with your fingers, spread dough to create a solid crust. Bake 10 minutes, or until golden. Let cool. Press remaining dough slices around sides of pan to create a side crust; set aside.

2. Increase oven temperature to 450° F. In a large bowl with an electric mixer, beat cream cheese with sugar until smooth. Beat in eggs, sour cream, flour, vanilla and lemon juice until well combined. Gently fold in half the chocolate pieces and all the chopped graham crackers. Spoon batter into crust.

3. Bake 15 minutes. Reduce oven temperature to 350° F and bake 30 minutes more. Sprinkle remaining chocolate pieces and the marshmallows over the top and broil 2 to 3 minutes, or until marshmallows are golden brown. (Be sure to keep a close eye during this step so marshmallows don't burn).

4. Remove cheesecake from oven; let cool 1 hour at room temperature. Remove sides of springform pan; cover and chill at least 6 hours before serving.


NOTES: On step 1, I had too much dough and it as it baked it dropped off the sides onto the bottom of my oven (this is bad) so I would suggest putting a catch pan underneath. I would also refrigerate the second half of the dough until ready to use for the sides. Mine was too warm and it was hard to spread.

On step 2, let your eggs come to room temperature (30 minutes) before using. I liked squeezing fresh lemon juice. Choose quality chocolate for your pieces.

On step 3, I used more than 1 cup of mini marshmallows to evenly cover the top. In my oven they were golden brown in 30 seconds on broil and I almost missed it!!

On step 4, I let the cake chill for about 20 hours and it was perfect!



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