S’mores Cheesecake

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Hot fudge sauce

• Baking & Spices

  • 1 cup Chocolate chips, mini
  • 1/2 cups Fudge ice cream topping, hot
  • 1/2 cups Granulated sugar
  • 1 Hershey bars broken into pieces
  • 2 tsp Vanilla

• Snacks

  • 2 3/4 cups Graham cracker crumb

• Dairy

  • 2 16 oz cream cheese
  • 3/4 cups Butter
  • 14 oz Condensed milk, sweetened

• Desserts

  • 4 1/2 cups Marshmallow, Mini

Found on cookiesandcups.com

Description

Ingredients

• 2½ cups graham crackers crumbs
• ½ cups granulated sugar
• ¾ cups butter, melted
• 2 cups mini marshmallows
• ½ cups warmed hot fudge ice cream topping
• 16 oz cream cheese (2, 8 oz blocks), room temperature
• 14 oz sweetened condensed milk
• 2 tsp vanilla
• 3 eggs
• 1 cup mini chocolate chips
• 2½ cups mini marshmallows, divided
• 1-2 Hershey bars broken into pieces
• ¼ cup graham cracker crumbs
• ¼ cup - ½ cup Hot Fudge Sauce

Directions

• Preheat oven to 325°
• In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a 10 inch springform pan.
• Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside.
• In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth (It took mine about 3 minutes) Add in eggs, one at a time and vanilla. Dont over-mix.
• Stir in chocolate chips and mini marshmallows. Pour over crust.
• Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1½ cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
• Cool cheesecake for 30 minutes on wire rack, loosen cheesecake from pan, by running a knife around the edges. Cover and refrigerate overnight.
• When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.