I Want S’more Cheesecake

My dad came and visited us for a weekend so I tried out this S’mores Cheesecake recipe. It comes from one of my favorite blogs, Cookies and Cups by Shelly.


It starts with a graham cracker crust which consists of graham cracker crumbs, butter, and granulated sugar. You press that into a spring form pan and pour some mini marshmallows on the bottom.

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Next comes some hot fudge

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Set that aside, and prepare the cheesecake with cream cheese, sweetened condensed milk, mini chocolate chips, more marshmallows, eggs, and vanilla. Bake that for 45 minutes, sprinkle some marshmallows on top, and put it back in the oven until golden brown

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For garnish before serving you can add crushed graham crackers, Hershey pieces, and hot fudge. I chose just to drizzle some hot fudge. It was rich and delicious 🙂



  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 3/4 cup butter
  • 2 cups mini marshmallows
  • 1/2 cup warmed hot fudge ice cream topping


  • 16 oz cream cheese, room temp.
  • 1 14 oz can sweetened condensed milk
  • 2 tsp vanilla
  • 3 eggs
  • 1 cup mini chocolate chips (I used semi-sweet)
  • 1 cup mini marshmallows to go in cheesecake, 1 1/2 cups to go on top after baking


  • 1-2 Hershey bars broken into pieces
  • 1/4 cup crushed graham crackers
  • 1/4 cup hot fudge


  1. Preheat oven to 325 degrees F
  2. Crust: In large bowl, combine graham cracker crumbs, granulated sugar, and butter. Press into the bottom and sides of a spring form pan. Pour 2 cups marshmallows on the bottom of the crust. Drizzle the hot fudge over the marshmallows.
  3. Cheesecake: In a stand up mixer, combine cream cheese and sweetened condensed milk on low speed for about 3 minutes. Add in vanilla and eggs. Once incorporated, hand stir in mini chocolate chips and 1 cup marshmallows. Pour over crust.
  4. Bake for 45 minutes (or until done). Sprinkle 1 1/2 cups marshmallows on top and bake about 5 minutes more so they are puffed and golden brown.
  5. Let cheesecake cool and run a knife around the edges to loosen. Cover and refrigerate overnight.
  6. Garnish: When ready to serve you can garnish the top with graham cracker crumbs, Hershey pieces, and drizzled hot fudge. Store covered, in the refrigerator.

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Chocolate Malt Cupcakes


I made these cupcakes to give to some friends at a birthday dinner (yes I made my own birthday cupcakes. But baking really isn’t Nate’s thing so what are ya gonna do?). I saw the idea on Pinterest and they sounded tasty! I first just made Dark Chocolate Fudge cupcakes from a cake mix. Then I followed the frosting recipe I found. Here is a little demonstration:

Here’s the cake mix I used, along with my Kitchen-aid mixer:


And here are the cupcakes out of the oven


The chocolate malt frosting called for butter, shortening, malted milk powder, cocoa powder, and powdered sugar (the butter and shortening are already in the bowl)


You first whip the shortening and butter for a few minutes until light and fluffy


Then you add the malted milk powder and cocoa powder and let that mix for a minute. Next comes the powdered sugar. The recipe said to slowly add 5 cups of powdered sugar a spoonful at a time. I did not use 5 cups. I added a spoonful until I liked the taste and consistency. It was probably around 3 1/2-4 cups.


My Kitchen-aid mixer has a clear shield that goes around the top of the bowl with a hole to add things in while its mixing. This was very helpful when I was adding the powdered sugar!


When the frosting was to my liking, I scooped it into the corner of a large zip lock bag, snipped the corner and piped it on my chocolate cupcakes. And for the final touch I added 3 chocolate Whoppers.


Here is the frosting recipe I used from http://thatwinsomegirl.blogspot.com/2010/12/chocolate-malt-cupcakes.html

  • 1 cup unsalted butter, at room temperature
  • 1 cup vegetable shortening, at room temperature
  • 1/2 cup malted milk powder
  • 4 Tablespoons unsweetened cocoa powder
  • 5 cups confectioner sugar (I used less)
  • Chocolate Covered Malt Balls (Whoppers)
  1. In large mixer bowl, whip the butter and shortening for several minutes until light and fluffy.
  2. Add malted milk powder and cocoa powder. Whip for 1 minute.
  3. Slowly add the powdered sugar a few spoonfuls at a time, letting it incorporate until the frosting becomes thick and stiff.
  4. Fill bag with the frosting and pipe large swirls on top of cupcakes. Top with Whoppers.