Ingredients for S More Cheesecake
- Graham Cracker Crumbs
- ¼ cup granulated sugar (for crust) + ¾ cup granulated sugar (for filling)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- Sweetened Condensed Milk
- Vanilla Extract
- 3 large eggs
- Miniature Semisweet Chocolate Chips
- Miniature Marshmallow
- Semi Sweet Chocolate Chips
- 1 tablespoon shortening
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How to Make S More Cheesecake
- Preheat oven to 325°F (160°C).
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom and 1 ¾ inches up the sides of a greased 10-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
- Add ¾ cup granulated sugar and 1 teaspoon vanilla extract. Beat until well combined.
- Gradually add 3 large eggs one at a time, beating on low speed after each addition, just until combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips and 1 cup mini marshmallows.
- Pour the filling over the cooled crust.
- Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and sprinkle the top evenly with ½ cup mini marshmallows.
- Return to the oven and bake for another 4-6 minutes, or until marshmallows are golden brown and puffed.
- While the cheesecake is baking, prepare the chocolate drizzle: Melt 6 ounces semi-sweet chocolate chips with 1 tablespoon shortening in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the puffed marshmallows.
- Let the cheesecake cool in the oven with the door slightly ajar for 10 minutes.
- Carefully remove the cheesecake from the oven and let cool completely on a wire rack.
- Run a knife around the edge of the pan to loosen. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
185g
Fat
93g
Carbs
19g
