This is going to be my last cheesecake for a while. I just can’t resist a good cheesecake and I have my physical coming up in September. If I don’t pass this one I won’t be baking until the holidays. So let’s make this one count, shall we? Smores Cheesecake Surprise is the dessert that will make your family yell, “Smore, Please” as they ask for seconds. This is an easy cheesecake recipe and can be made in a rectangular baking pan if you don’t have a springform pan. This recipe can easily be cut in half also, using a 6″ springform pan or brownie pan. I made this a bit differently as I thought using large or small marshmallows would make it too sticky and sweet. Boy, I am glad I did. I didn’t get that heavy New York style or a sugary gritty aftertaste. Instead it was light and creamy and the marshmallow meringue added that texture it needed. I used Mrs. Richardsons Hot Fudge sauce found at the end of the ice cream case. But you can also use my Click the link for my signature Hot Fudge Sauce
My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!
Smores Cheesecake Surprise
GRAHAM CRACKER CRUST:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
- 1 can 12 ounces evaporated milk, divided
- 3 packages 8 ounces each cream cheese, softened
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 eggs lightly beaten
- 2-1/2 cups miniature marshmallows
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 jar 7 ounces marshmallow creme
- Hot Fudge Sauce
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over crust. Return pan to baking sheet.
- For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. Spread evenly over hot filling, sealing edges to crust. Sprinkle with marshmallows and coconut.
- Bake 6-8 minutes longer or until top is golden brown. Cool on a wire rack for 1 hour.
- Refrigerate for at least 3 hours before serving.
- Heat hot fudge in microwave and drizzle liberally on dish before plating the cheesecake.
- Store leftovers in the refrigerator. Yield: 12 servings