Smores Cheesecake with Marshmallow Meringue
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5 from 1 vote

Smores Cheesecake Surprise

Smores Cheesecake Surprise is the dessert that will make your family yell, "Smore, Please" as they ask for seconds. And the surprise? It's in the marshmallow!
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, smore
Method: Bake
Skill Level: Intermediate
Servings: 12
Calories: 466kcal
Author: Marilyn

Ingredients

GRAHAM CRACKER CRUST:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter melted

CHEESECAKE:

  • 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

MERINGUE:

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 jar 7 ounces marshmallow creme

TOPPING:

  • Hot Fudge Sauce

Instructions

CRUST:

  • 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.

FILLING:

  • 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.

MERINGUE:

  • 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

Notes

©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1slice | Calories: 466kcal | Carbohydrates: 44g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 110mg | Sodium: 285mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg