This scrumptious cheesecake is just as yummy and delightful as the campfire treat that inspired it.
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup granulated 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 large eggs
1 cup miniature semisweet chocolate chips
1 cup miniature marshmallows
1 cup miniature marshmallow
1/2 cup semisweet chocolate chips
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)
- For Crust: In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 1 3/4-inches up the sides of a greased 10-inch springform pan; set aside.
- For Filling: In a mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Bake in a preheated oven at 325°F (160°C) for 40 to 45 minutes or until center is almost set. Sprinkle with marshmallow. Bake 4 to 6 minutes longer or until marshmallows are puffed.
- For Topping: Melt chocolate chips and shortening; stir until smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan.
Makes 12 servings.