Something about my upcoming exams for university has been making me crave chocolate and cream cheese. I only have 2 more weeks until I finish exams and get to go home (Toronto) for the summer, and I am super excited!!
In the midst of my studying, I bring to you these delightful s’mores cheesecake bars. I didn’t bother toasting the tops and drizzling melted chocolate on top for a prettier effect, but trust me these were still so unbelievably yummy. The only ingredient I had difficulty with was the marshmallow creme. I’m not sure if Canadian grocery stores sell marshmallow creme, but either way I couldn’t find it at any of my local grocery stores. I did find a recipe online for marshmallow creme that called for marshmallows and corn syrup. I tried making this version, and let’s just say it was an epic fail (and a waste of time). All I ended with after that disaster was a rock hard lump of what was supposed to be marshmallow creme, a really sticky frying pan, and not very much patience left over.
In the end I fished out the rock hard lump of marshmallow from the rest of the chocolate cheesecake batter, and it tasted great in the end anyways, so I’m not sure if it is completely necessary to use marshmallow creme.
S’mores Cheesecake Bars
For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted
For the cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup marshmallow cream
2 tsp. cocoa powder
¾ tsp. vanilla extract
2 large eggs
For the topping:
1½ cups mini marshmallows
Milk chocolate chips, melted (optional)
To make the crust, preheat the oven to 350˚ F. 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 a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the 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 incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
Source: Annie’s Eats