Offering summer nostalgia by the slice, these S’mores Chocolate Cheesecake Bars bring gooey marshmallows, smooth chocolate, and decadent creaminess to the table. C&H Light Brown Sugar adds a delightful caramel flavor to our cheesecake and complements the honey sweetness of the graham cracker crust perfectly.
S'mores Chocolate Cheesecake Bars
Makes 9 to 16 bars
- 1½ cups (220 grams) packed finely crushed graham crackers (15 to 17 sheets)
- 6 tablespoons (84 grams) unsalted butter, melted
- ¾ cup (165 grams) plus 1½ tablespoons (21 grams) firmly packed C&H Light Brown Sugar, divided
- ¼ teaspoon kosher salt
- 2 (8-ounce) packages (454 grams) cream cheese, room temperature
- 2 tablespoons (16 grams) all-purpose flour
- 2 teaspoons (8 grams) vanilla extract
- 2 large eggs (100 grams), room temperature
- 8 ounces (226 grams) 60% cacao bittersweet chocolate, melted
- ⅔ cup (160 grams) heavy whipping cream, room temperature
- 2⅓ cups (132 grams) mini marshmallows
- 1 ounce (28 grams) 60% cacao bittersweet chocolate, finely chopped (2 tablespoons)
- 2 tablespoons (30 grams) heavy whipping cream
- Garnish: roughly crushed graham crackers
- Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- For cheesecake: In a medium bowl, stir together finely crushed graham crackers, melted butter, 1½ tablespoons (21 grams) brown sugar, and salt until well combined; press mixture evenly into bottom of prepared pan.
- Bake until set and fragrant, 10 to 13 minutes. Let cool completely on a wire rack. Leave oven on.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, 2 to 3 minutes, stopping to scrape sides of bowl. Add flour, vanilla, and remaining ¾ cup (165 grams) brown sugar; beat at medium-low speed just until combined, about 1 minute, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add melted chocolate and cream; beat just until combined, gently folding by hand toward end, if necessary. Spread mixture evenly over cooled crust.
- Bake until about 1 inch from edges is gently set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 148°F (64°C) to 150°F (66°C), 25 to 28 minutes. (Cheesecake should jiggle as a whole.) Position oven rack in top third of oven. Arrange marshmallows in a single layer on top of cheesecake. Bake until marshmallows are lightly golden, 4 to 5 minutes more. Let cool in pan on a wire rack for 1 hour. Refrigerate in pan for at least 4 hours or up to overnight, loosely covering with foil only when completely cool.
- For drizzle: In a small microwave-safe bowl, combine chopped chocolate and cream. Heat on high in 10-second intervals, stirring between each, until chocolate is melted and mixture is smooth. Spoon into a pastry bag or small resealable plastic bag; cut a ¼-inch opening in tip or corner.
- Gently loosen marshmallow topping from parchment. Using excess parchment as handles, remove from pan. (See Note.) Drizzle with chocolate mixture. Garnish with roughly crushed graham crackers and chocolate shavings, if desired. Using a knife sprayed with cooking spray, cut into bars, wiping and respraying blade between cuts. Serve immediately.
Note: For an even toastier top, use a kitchen torch to gently toast marshmallows, if desired.