PHILLY S’more Cheesecake

Bring a little of the campfire indoors any time of the year with this stunning dessert. The creamy chocolate cheesecake, graham crust and toasted marshmallows all team up to make a truly delectable dessert!

Original recipe makes 16 servings, 1 piece (84 g) each

Ingredients

2 cups graham crumbs
1/3 cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup white sugar
3 eggs
3 cups JET-PUFFED Miniature Marshmallows, divided
2 teaspoons milk
2 tablespoons BAKER’S Semi-Sweet Chocolate Chips

  • PREP

    20 mins

  • COOK

    45 mins

  • READY IN

    6 hrs 5 mins

Directions

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
  4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
  5. Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.

Nutrition

Calories: 343 kcal
Carbohydrates: 38.2 g
Cholesterol: 94 mg
Fat: 19.5 g
Fiber: 0.4 g
Protein: 5.4 g
Sodium: 259 mg