Yesterday we celebrated a birthday on our Flyball team, and this DELICIOUS cheesecake made it to practice…
I got a little nervous that I was going to have to taste it first to “make sure it was okay”. Like maybe this piece right here?
Did your parents ever do that? My dad would. And then if it was good, he would say something like, “Oh! This is awful! You DEFINITELY don’t want to eat any of this!” (as he took another bite) Anyway, I have made this cheesecake before and I’ll definitely make it again…can you go wrong with graham crackers, marshmallows, chocolate chips, chocolate glaze and cheesecake? I don’t think so. Here’s the recipe if you want to give it a shot! Oh, and I did run 5 miles today, so I am most definitely eating a piece as I write this post. =)
– 36 graham cracker squares ( about 2 ¼ cups graham cracker crumbs)
– 1/3 cup sugar
– ½ cup butter, melted
– 2 packages (8 ounces each) cream cheese, softened
– 1 can (14 ounces) sweetened condensed milk
– 2 tsp vanilla extract
– 3 eggs
– 1 cup miniature semisweet chocolate chips
– 1 ¼ cup miniature marshmallows
– 1 cup miniature marshmallows
– ½ cup semisweet chocolate chips
– 1 tablespoon shortening
– In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 ¾ inches up the sides of a greased 10-inch springform pan. Place on a baking sheet and set aside.
– 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 at 325 for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.
– Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over marshmallows.
– Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool one hour longer.
Refrigerate overnight. Remove sides of pans and refrigerate leftovers.