Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
For the Topping:
- 1 cup mini marshmallows
- 1/2 cup chocolate sauce
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream until fully incorporated.
- Gently fold in the mini marshmallows and chocolate chips into the cheesecake batter.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes, or until the center is set and only slightly jiggles.
- Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then, refrigerate for at least 4 hours or overnight to set completely.
- For the topping, preheat your broiler. Spread the mini marshmallows evenly over the top of the chilled cheesecake. Broil for 1-2 minutes, watching closely, until the marshmallows are golden brown and toasted.
- Drizzle chocolate sauce over the toasted marshmallows before serving.
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice
