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S’more Cheesecake

24 oz Batch Size
12 Portion per Batch
Unit Ingredients
18 oz Graham Cracker Crumbs
2 1/2 oz sugar
4 oz butter
16 oz cream cheese
14 oz sweetened condensed milk
1 oz vanilla extract
4 1/2 oz eggs
16 oz semisweet chocolate chips
4 oz miniature marshmallow
 1/2 oz shortening
  1. In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  2. Press onto the bottom and 1-3/4 inches up the sides of a greased 10-inch springform pan;set aside.
  3. In a mixing bowl, beat the cream cheese,milk and vanilla until smooth.
  4. Add eggs; beat on low until just combined.
  5. Stir in chocolate chips and marshmallows.
  6. Pour over crust.
  7. Bake at 325°F for 40-45 minutes or until center is almost set.
  8. Sprinkle with marshmallows.
  9. Bake 4-6 minutes longer or until marshmallows are puffed.
  10. Meanwhile, melt chocolate chips and shortening–this can be done in a small saucepan over low heat or in the microwave checking every thirty seconds or so-til smooth.
  11. Drizzle over marshmallows.
  12. Cool on a wire rack for 10 minutes.
  13. Carefully run a knife around the edge of the pan to loosen; cool for one hour longer.
  14. Refrigerate 2-4 hours or overnight.
  15. Remove sides of pan.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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