S’mores Cheesecake Bars

So a strange thing has started happening.  My former student’s prom pictures are popping up in my facebook news feed and…it makes me feel so old.  Not that it’s necessarily a bad thing.  It’s nice to be mature and independent, and I get to put on a big, poofy dress in a few months anyway, so I don’t really miss prom or high school life.

Going to Luke’s reunion was a reminder of our age as well.  I didn’t post yesterday because we decided to come home Saturday night instead of Sunday afternoon so Luke had a day to relax before work.  We didn’t get back until really late, and well, I was tired.

But the reunion was nice.  We had a good time, and reconnected, or in my case just connected, with some awesome people.  Luke even got told what a lucky man he is (to have me) by a former classmate 🙂  I knew I was armcandy!

Before my ego swells uncontrollably, let’s move on to the foods.  S’mores are a traditional summer snack, but with no campfire in sight (although I’m contemplating using that baking spices scented candle.) I’m finding other ways of working the summer staple into our dessert rotation.

Enter the s’mores cheesecake bar.  A crumbly graham cracker crust and toasted marshmallows sandwiching a creamy chocolately cheesecake layer.  Let’s call them fancy s’mores.  Let’s call them super amazing s’mores.  I just hope they can power me through my first GRE practice test.

S’more Cheesecake Bars

Adapted from Sugar Plum

Makes one 8X8” pan

For the crust:

1 cup graham cracker crumbs (from about 6-7 graham crackers)
1 Tbsp granulated sugar
3 Tbsp unsalted butter, melted

For the filling:
8 oz cream cheese, softened
1/2 cup marshmallow fluff
2 tsp unsweetened cocoa powder
3/4 tsp vanilla extract
2 large eggs
4 ounces semi sweet or dark chocolate, melted

For the topping:
1 1/2 cups mini marshmallows

melted chocolate for topping (optional)

Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish and set aside.

In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until well combined.  Pat into the bottom of baking dish. Bake for 10-12 minutes or until golden brown and set on wire rack to cool.

In another medium bowl, beat together cream cheese and marshmallow cream until fluffy – about 1 minute. Beat in cocoa powder, vanilla and eggs until combined.  Stir in melted chocolate until combined. Pour filling over crust, and bake for 25-30 minutes or until set, and no longer wobbly. Remove from oven.

Preheat oven broiler. Evenly top cheesecake with mini marshmallows and broil for about 10-20 seconds until marshmallows start to brown. Cool on a wire rack and drizzle with additional melted chocolate, if desired. Place in the refrigerator or freezer until well chilled, about an hour or two, and enjoy.

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