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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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The original recipe calls for a 10 springform pan, but I used a 9 with no problems. Instead of melting 1 cup of chocolate chips with shortening, I just used chocolate syrup. I may add more chocolate chips next time, but this cheesecake is sooo good as is! It was completely devoured by a family of 3 within 3 days. Ingredients:
2 1/4 cups graham cracker crumbs |
1/2 cup sugar |
1/2 cup butter, melted |
16 ounces cream cheese, softened |
14 ounces sweetened condensed milk |
2 teaspoons vanilla extract |
3 eggs |
2 cups miniature marshmallows |
2 cups semi-sweet chocolate chips |
1 tablespoon shortening |
Directions:
1. Combine crumbs, sugar, and butter. Press into the bottom and 1 3/4 inches up the sides of a greased 9 springform pan.
2. Mix the cream cheese, milk, and vanilla until smooth. On low, beat eggs one at a time until just blended. Stir in 1 cup of marshmallows and 1 cup of chocolate chips. Pour mixture on top of crust.
3. Bake cheesecake at 325 for 45-55 minutes or until almost set in the center. Add the remaining marshmallows to the top of the cheesecake. Bake for an additional 4 minutes or until the marshmallows puff and brown slightly.
4. Allow the cheesecake to cool for 1 hour. While the cheesecake is cooling, melt the remaining chocolate chips and shortening. Drizzle over the top of the marshmallows. Refridgerate until completely cooled and firmed.
5. For best flavor, chill it in the refridgerator overnight.
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