Monday, November 3, 2014

Mini Smores Dark Chocolate Cheesecakes

Mini Smores Dark Chocolate Cheesecakes
Adapted from: Life Love and Sugar
Yield: 4 mini cheesecakes

1 1/2 cup graham cracker crumbs
6 tbsp butter, melted

In a small bowl, combine ingredients and mix well. Press mixture into the bottom and slightly up the sides of four 4.75 inch springform pans. Set aside.

24 ounces packages of cream cheese, softened (three 8 ounce packages)
1 cup sugar
2 tbsp flour
3/4 cup cocoa (I use Hershey's Special Dark Cocoa)
4 eggs, room temperature
1 cup sour cream
1/2 tsp vanilla extract
1/2 cup hot fudge topping, warm, for topping
35-40 large marshmallows (for topping)

Preheat oven to 325 degrees F.

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Divide the cheesecake filling into the pans.

Bake for 30 minutes. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. Open oven door and leave the cheesecake in the oven for another 20 minutes. Remove from oven and allow to cool for another 30 minutes. Chill in refrigerator.

Once completely chilled, preheat oven to 350 degrees on convection bake. Remove springform pan sides from cheesecakes and place cheesecake on a cookie sheet. Top cheesecake with a layer of marshmallows. Bake for about 10 minutes, or until marshmallows begin to brown. If you have a kitchen blow torch, you can finish by browning the marshmallows.

Remove cheesecake from oven and drizzle with hot fudge and graham cracker crumbs. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

No comments:

Post a Comment

Blog Installation and Coding by Designs by Linds 2011