s’mores cheesecake bars

October 31, 2010 at 9:07 pm 2 comments

Smores Cheesecake Bars 4
All of my coworkers are on diets. It’s making it very difficult for me to clog their arteries with delicious baked goods.

So I’ve had to find another outlet for my baking obsession. Fortunately, a semi-regularly-occurring girls’ night has landed in my lap. We watch Grey’s Anatomy and eat pizza and talk about girl stuff. Oh yeah, and we stuff our face with dessert. Dessert like s’mores cheesecake bars.

Smores Cheesecake Bars 2
These are so good that you really have to share them. Not only because eating them all yourself will probably make you ill, but because marshmallows tend to absorb moisture after a few days and get kind of….squishy. So you want them to get eaten as quickly as possible.

You can toast up the marshmallows easily with a kitchen torch, but if you’re like me and don’t have such a device, you can stick them under the broiler for a few minutes as long as you keep a careful eye on them. The best thing about these is that they give you your cheesecake fix in a smaller less-guilty package. That and they make you feel like a kid again. A sophisticated, cheesecake-eating kid. The best kind, really, when you’re technically a grown-up.

S’mores cheesecake bars

Adapted from Sugar Plum/Annies Eats.

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 3  1/2 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup marshmallow cream (I used marshmallow ice cream topping because it was all I could find, but marshmallow fluff would probably be better)
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 4 oz semisweet chocolate, melted
  • 1  1/2 cups mini marshmallows

Preheat the oven to 350F. Coat an 8″x8″ baking dish with cooking spray (I lined it with foil, and you can too, but I don’t think it’s necessary. I only had enough foil to line the bottom and two sides, and didn’t have any issues with it sticking to the other sides).

In a small bowl, combine graham cracker crumbs, sugar and butter, stirring until well combined. Press mixture into the bottom of the baking dish to form the crust. Bake for 10 to 12 minutes, until golden-brown.

In a medium bowl, use a mixer on medium speed to beat together the cream cheese and marshmallow cream until fluffy. Mix in the cocoa powder, vanilla and eggs until combined. Pour mixture over the crust and bake for 25 to 30 minutes, until set (it shouldn’t wobble when gently shaken). Remove from oven.

Preheat the broiler and top the cheesecake evenly with mini marshmallows. Return to the oven and broil for a minute or two, until the marshmallows start to brown on top (you can also use a kitchen torch and skip the broiler). Cool on a wire rack until room temperature, then move to the refrigerator and chill for at least an hour or two before serving.


Entry filed under: Guinea-pigged. Tags: , , , , , .

lentils chocolate peanut butter pie

2 Comments Add your own

  • 1. Mary Sue  |  November 1, 2010 at 6:04 pm

    they look and sound heavenly!

  • 2. MentalPatient  |  January 1, 2011 at 4:38 pm

    Boy, does that look good. 🙂


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