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cheesecake samoa s’mores bars

(1 rating)
ptodora avatar
Recipe by
Paula Todora
@ptodora
Blue Eye, AR

Tastes like s'mores, tastes like cheesecake, tastes like samoas, tastes like you're sitting by a campfire!

►
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For cheesecake samoa s’mores bars

  • CRUST
  • 1/2 c
    sweetened shredded coconut, divided use
  • 1 1/2 c
    graham cracker crumbs
  • 1 Tbsp
    sugar
  • 4 Tbsp
    butter, melted
  • CHEESECAKE LAYER
  • 8 oz
    cream cheese, room temperature
  • 1
    egg
  • 1/3 c
    sugar
  • 1 tsp
    fresh lemon juice
  • COOKIE LAYER
  • 1/2 c
    butter, room temperature
  • 1/2 c
    light brown sugar
  • 1/2 c
    sugar
  • 2
    eggs
  • 1/2 tsp
    vanilla extract
  • 2/3 c
    flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    semisweet chocolate chips
  • 4
    campfire giant marshmallows (or 1 cup mini)

How To Make cheesecake samoa s’mores bars

  • 1
    Preheat oven to 325 degrees. Sprinkle coconut on a small baking sheet and place in oven. Cook 2-3 minutes, stirring twice, or until light golden in color. Remove from pan and place in a small bowl. Set aside.
  • 2
    Pulse graham crackers in food processor until crumbs form. Pour into medium bowl, reserving 3 Tablespoons for topping. Add sugar and melted butter and mix with fork. Add 3 Tablespoons of the toasted coconut and mix. Press into the bottom of a 6x10-inch or 9x9-inch nonstick baking pan. Bake for 5 minutes and cool.
  • 3
    To make the cheesecake layer, in the bowl of an electric mixer beat cream cheese 2-3 minutes on high speed. Add egg and mix until combined. Add sugar and lemon juice and beat an additional 1-2 minutes. Pour into cooled graham cracker crust.
  • 4
    To make the cookie layer, in the bowl of an electric mixer beat butter and sugars 3-4 minutes on medium high speed. Add eggs and vanilla and beat an additional 2 minutes. In a small bowl whisk together flour, baking soda and salt. Gradually add to mixture in mixing bowl, beating on low speed, until all is incorporated. Add chocolate chips and continue to beat on low until combined. Drop by spoonfuls onto the cream cheese layer in pan.
  • 5
    Cut each roaster marshmallow into fourths with kitchen scissors and place in between cookie pieces in pan. Sprinkle entire top with remaining toasted coconut and reserved graham cracker crumbs. Bake 40 minutes. Cool in pan before cutting. Refrigerate leftovers. May be refrigerated before cutting. and served cold also.
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