What goes better with camping than smores?!

The answer is…s’mores cheesecake bars, of course!

Just made these for a weekend of camping, and they turned out awesome!  Everyone loved them…They were fairly simple to make, and great for camp-outs & barbecues.

s’mores cheesecake bars – before the chocolate drizzle

S’MORES CHEESECAKE BARS

Crust:
1 c. graham cracker crumbs
1 T sugar
4 T unsalted butter, melted
 
Cheesecake:
4 oz semisweet chocolate, chopped (I used chips)
8 oz cream cheese, room temperature
1/4 c. sour cream
1/2 c. marshmallow cream
2 t cocoa powder
3/4 t vanilla extract
2 large eggs
 
Topping:
1 1/2 c mini marshmallows
milk chocolate chips, melted (optional)

Preheat oven to 350F. Line an  8×8 baking pan with foil, spray lightly with cooking spray. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl.  Stir together with fork until well cobined.  Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes…transfer to a cooler spot while you prepare the filling. Reduce oven temperature to 325F.

Place chopped chocolate in heatproof bowl over a pan of simmering water (I put the chocolate in a bowl on top of the oven & watched carefully instead). Heat until melted & smooth.  Remove from heat & let it cool slightly.  In the stand mixer bowl with paddle, combine cream cheese, sour cream, and marshmallow cream.   Beat on medium-high speed until smooth and well combined (1-2 minutes).  Blend in the cocoa powder, vanilla extract, and eggs until mixed. Stir in the melted chocolate until well blended.  Pour filling over crust and smooth with a spatula.  Bake 30 minutes or until center is just set (doesn’t jiggle when shaken gently). Remove from the oven.

Evenly top the cheesecake with mini marshmallows. Return to the oven for 2-5 minutes – just long enough so marshmallows begin to melt together!  Transfer to a cooler place. Using kitchen torch, lightly brown the tops of marshmallows.  Once cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired.  Transfer to fridge and chill for 2-3 hours before slicing & serving.

*Recipe found on Annie’s Eats (for link, click HERE).

So there you have it – a great new recipe for your upc0ming 4th of July plans or just for a summer event!  Enjoy!

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