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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A delicious twist on cheesecake. I made this in my cooking class in high school last year and I loved it so much I made it that weekend and my boyfriend and parents fell in love with it. Ingredients:
2 1/4 cups graham cracker crumbs |
1/3 cup sugar |
1/2 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
2 teaspoons vanilla extract |
3 eggs |
1 cup miniature semisweet chocolate chips |
1 cup mini marshmallows |
1 cup mini marshmallows |
1/2 cup semi-sweet chocolate chips |
1 tablespoon shortening or 1 tablespoon butter |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom and 1 3/4 inches up the sides of a 10-inch springform pan. Set aside.
2. Beat cream cheese, milk and vanilla until smooth. Add eggs; beat on low: stir in chocolate chips and marshmallows. Pour over crust.
3. Bake at 325°F for 45 minutes. Sprinkle with marshmallows. Bake 4-6 minutes longer. Melt chocolate chips and shortening(butter); stir until smooth. Drizzle over marshmallows. Cool for 10 minutes.
4. Run knife around edge of pan to loosen. Cool 1 hour longer, Refridge overnight.
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