I was munching on marshmallows while making the apple salad and I couldn’t get the thought of s’mores out of my head. I wanted to do something a bit creative so I decided to try a cheesecake. I flipped through a couple of cookbooks and found a few different recipes for cheesecake; here is what I came up with.
- 1 – 8 o.z. package cream cheese
- 1 – 14 o.z. sweetened condensed milk
- 1 tsp vanilla
- 2 eggs
- 1/2 cup marshmallows
- 1/2 cup mini chocolate chips
- 1 cup marshmallows
- 1/4 cup mini chocolate chips
Combine softened cream cheese, condensed milk and vanilla in medium bowl. Beat together until smooth. Lightly beat eggs stir into cream cheese mixture. Stir in 1/2 cup each marshmallows and chocolate chips. Pour into prepared graham cracker crust; bake at 350 degrees for about 35 minutes or until center is almost set. Sprinkle topping marshmallows and chocolate chips bake an additional 5 minute until marshmallows have puffed. Cool for at least an hour. Refrigerate leftovers.
I used a purchased graham cracker crust and my filling overflowed a bit; I went ahead and used it all anyway. The marshmallows popped to the top and got really browned; I think this should be ok though so as to add a “toasted” flavor. I wasn’t able to sprinkle the marshmallows and chocolate chips all the way to the edges without them rolling off ~ next time I think I’ll make my own crust in a springform pan to as to have ample room for filling and top. Perhaps not my prettiest cheesecake ever, but with any luck a yummy one! I’ve only been able to sample a little of the still warm cheesecake and it is quite good. I’ll update you when I can cut a piece on the chilled results.
Enjoy ~ Kimberly