S’mores Cheesecake Squares
By: Kraft Philadelphia
18 Honey graham crackers, divided
1/3 cup butter, melted
3 Tablespoons granulated sugar
4 pkg (8oz each) cream cheese, softened
1 cup granulated sugar
1 Tablespoon vanilla
3 Tablespoons flour
4 large eggs
1 cup BAKER’S semi-sweet chocolate chunks, divided
1 cup miniature marshmallows
Heat oven to 350 degrees
Line a 9x13 baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the graham crackers. (You should have about 2 cups crumbs). Mix crumbs, butter and 3 Tablespoons sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.
Beat cream cheese, 1 cup sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop ½ cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining ½ cup chocolate chunks, the marshmallows and reserved chopped grahams.
Bake 40 minutes or until center is almost set. Cool completely. Cover. Refrigerate overnight. Remove cheesecake from the pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in the refrigerator for up to 3 days.
Makes 32 squares
