I think I have made cheesecake bars before. I want to say Cookie Dough Cheesecake bars…oh yes, here they are: Chocolate Chip Cookie Dough Cheesecake Bars. Not quite 3 years ago. After making these S’mores Cheesecake Bars – it inspires me to make more cheesecake bars than actual cheesecakes. I do love cheesecake but the bars seemed to take a lot less time, probably because they are not quite as thick (actually ALOT thiner than my Snicker’s Cheesecake). I may have to give some Snicker’s Cheesecake Bars a try sometime.
Back to the S’mores Cheesecake Bars. They turned out beautifully. The crust was perfect, the cheescake was just the right texture and taste and the marshmellows added a nice touch. I realized a day after I made them and was eating them that I forgot to add the chocolate drizzle on top (although now that I look at the recipe, it was optional). Oops. Oh yes, and as I was torching my marshmellows….a few of them caught on fire — eek!!! At first…but then it was like I was celebrating my birthday blowing all the flames out :) Good culinary times.
The first time I served these I served them with a fork. Didn’t work so well – they ARE called bars – so I’d say just pick it up and eat it!
The recipe came from Annie’s Eats.
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted
4 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet)
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
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.
Recipe from Annie’s Eats who adopted from Sugar Plum