What happens when you combine the classic flavors of s’mores with rich cheesecake? You get these creamy, dreamy S’mores Cheesecake Bars.
Am I the only one whose greatest culinary creations are borne out of the simple need to use up ingredients in the kitchen? It’s the motivation behind my Crushed Oreo Triangles and Glazed Strawberry Lime Scones.
Now, it’s also the motivation behind these S’mores Cheesecake Bars. As I was mulling over ideas for a sweet treat to take to a staff party at school, I discovered we had two bricks of cream cheese chilling in the fridge. They needed to be used. J is a huge cheesecake junkie–when he isn’t requesting Homemade Peanut Butter Cup Bars–so I knew he’d be pleased if I went that route.
Well, I love s’mores as much as J loves cheesecake, and I knew I could marry those two obsessions. Because I love being able to develop a recipe using just what I have on hand, I knew it was fate that I had a stray Hershey bar in my drawer of baking supplies.
Making these S’mores Cheesecake Bars was a solid decision. They’re surprisingly easy to make and, since they’re topped with s’mores ingredients, there’s no need to stress over getting that perfect crack-less top. People will be too blinded by the gooey marshmallows and melted chocolate to notice the fault lines.
S’mores Cheesecake Bars
3/4 cup graham cracker crumbs
3 tbs butter, melted
1/2 cup + 2 tbs sugar, divided
16 oz (2 packages) cream cheese, softened
2 tsp vanilla extract
1 1/2 tbs flour
1/2 cup chocolate chips
2 graham crackers, roughly chopped
1 chocolate bar, roughly chopped
1/2 cup mini marshmallows
Preheat oven to 350 degrees. In a large bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into an 8 x 8 baking dish lined with foil or parchment paper. Use a drinking glass to press the crumbs firmly into an even layer.
In a large bowl, beat the cream cheese until smooth. Add 1/2 cup of sugar, vanilla, and eggs; beat well. Stir in the flour and then the chocolate chips. Pour the cream cheese mixture over the graham cracker crust and smooth into an even layer. Bake the cheesecake for 30 minutes. Remove it from the oven and sprinkle with chopped graham crackers, chopped chocolate bar, and miniature marshmallows. Use the back of a spatula to gently press the toppings into the cheesecake.
Return bars to the oven for 5 minutes. Allow them to cool for 20 minutes before transferring to the refrigerator to cool two hours more. Cut cooled bars into 16 squares and enjoy!