Ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, room temperature
¾ cup (150g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) sour cream
4 oz (115g) semi-sweet chocolate, melted and cooled
For the Topping:
1 ½ cups mini marshmallows
2 oz (55g) milk chocolate, chopped (for drizzle)
Instructions
Prep the Crust:
Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
Make the Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Fold in melted chocolate until fully incorporated.
Pour over crust and smooth the top. Bake for 45–50 minutes until edges are set but center slightly jiggles. Cool completely, then refrigerate for 6+ hours.
Toast the Topping:
Arrange marshmallows over chilled cheesecake. Use a kitchen torch to toast until golden (or broil for 1–2 minutes, watching closely). Drizzle with melted chocolate.
Leave a Comment