S'more Cheesecake

1. 1

   Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

2. 2

   Coarsely chop 2 of the grahams; set aside for later use.

3. 3

   Finely crush remaining 8 grahams.

4. 4

   Mix graham crumbs, 3 Tbsp.

5. 5

   of the sugar and the butter; press firmly onto bottom of pan.

6. 6

   Bake 10 min.

7. 7

   Cool.

8. 8

   Meanwhile, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.

9. 9

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

10. 10

    Stir in 1 cup each of the marshmallows and chocolate chunks.

11. 11

    Pour over crust.

12. 12

    Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.

13. 13

    Bake 50 to 55 min.

14. 14

    or until center is almost set.

15. 15

    Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

16. 16

    Refrigerate 4 hours or overnight.

17. 17

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.