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S'more Cheesecake

  • Prep Time: 30 Minutes (Total Time 5 Hour 25 Minutes)
  • Serving Size: 16
  • 10 HONEY MAID Honey Grahams, Divided
  • 3/4 cup plus 3 tablespoons Sugar
  • 3 tablespoons Butter Or Margarine, Melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
  • 1 teaspoon Vanilla
  • 3 Eggs
  • 2 cups JET-PUFFED Miniature Marshmallows, Divided
  • 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, Divided
  • PREHEAT oven to 325?F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Coarsely chop 2 of the grahams; set aside for later use. Finely crush remaining 8 grahams. Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min. Cool.

    MEANWHILE, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the marshmallows and chocolate chunks. Pour over crust. Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.

    BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

    KRAFT KITCHENS TIPS

    Size It Up

    Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your family and friends alike!

    RECIPE COURTESY OF KRAFT FOODS