Ingredients for Smores Cheesecake Squares
- Honey Graham Crackers
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 cup granulated sugar, divided (⅓ cup for crust, ⅔ cup for filling)
- Philadelphia Cream Cheese
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 large eggs
- Semisweet Chocolate Chunk
- Miniature Marshmallow
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How to Make Smores Cheesecake Squares
- Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Crush 14 graham crackers into coarse crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and ⅓ cup of the granulated sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking pan.
- Coarsely chop the remaining 4 graham crackers.
- Set aside.
- In a large bowl, beat together the softened cream cheese, ⅔ cup of granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add the flour and mix until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- Chop ½ cup of the semi-sweet chocolate chunks.
- Stir the chopped chocolate into the cream cheese mixture.
- Pour the cream cheese mixture over the graham cracker crust.
- Sprinkle the remaining ½ cup chocolate chunks, mini marshmallows, and reserved chopped graham crackers evenly over the top.
- Bake for 40-45 minutes, or until the center is almost set. The edges will be set, but the center might still jiggle slightly.
- Let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Carefully lift the cheesecake out of the pan using the foil overhang.
- Cut into squares and serve. Store any leftover cheesecake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
40g
Carbs
6g
