S’mores Cheesecake Bars
Memorial Day Weekend has come and gone and Chicago’s weather still doesn’t seem to understand the significance of that… Last week the temperature fluctuated from 90 degrees F to 50 degrees F…
In anticipation for Memorial Day Weekend and all things warm I bought S’mores makings, but since I am a boss and I am fully aware of the terrible weather I live in, I bought your regular S’mores fixings and S’mores Cheesecake ingredients… just in case the weather happened to be overcast and chilly, which, without a doubt it was.
The wonderful thing about S’mores Cheesecake Bars is they are so amazingly rich and delicious regardless of the weather outside. Many of you, I know, have suffered the same 7-months and counting winter weather conditions so I know you can appreciate my lack of enthusiasm about summer desserts and BBQs. Thankfully, it hasn’t snowed since April19th, but I wouldn’t put my money on it. Whether the weather is 90 degrees or 50 degrees, S’mores Cheesecake Bars can always be appreciated.
S’mores Cheesecake Bars recipe from Indigo Scones:
Graham Cracker Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons unsalted butter, melted
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup marshmallow cream
2 teaspoons cocoa powder
¾ teaspoon 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-inch baking pan with foil (Do not use parchment, since you will be later torching/broiling the marshmallows. Fire hazard!); 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 (A large, flat-bottomed glass helps to make an even layer.). Bake 10-12 minutes, or until golden brown; 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 pot of simmering water, making sure the bowl isn’t touching the water. Heat until melted and smooth, stirring occasionally, making sure the water never boils. 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 for about 30 minutes, or until the center is just set (only jiggles the slightest bit in the center when gently shaken.). Remove from the oven.
- To make the topping, 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 (If using a broiler to toast the marshmallows, really make sure you don’t let them melt into each other too much in this step. You want them to keep some of their uniformity so they can withstand the broiler.). 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.