Ingredients
- 2 1/4 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 2 cups mini marshmallows
- 4 ounces chocolate bars or chocolate chips
- 1 1/2 cups large marshmallows for topping
Instructions
- Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs, 5 tablespoons sugar, salt, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla extract.
- Slowly mix in melted chocolate until the batter is smooth.
- Pour half of the cheesecake batter over the cooled crust. Sprinkle mini marshmallows and chocolate chips evenly over the batter.
- Spread the remaining batter on top and smooth the surface.
- Bake for 60 to 70 minutes, until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door cracked open for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, top with large marshmallows and broil until golden and toasted, watching closely to prevent burning.
Notes
- Chilling overnight improves flavor and texture.
- Mix batter gently and cool gradually to prevent cracks.
- Marshmallow fluff can be used as a substitute for mini marshmallows.
- Dark chocolate can be used for a deeper flavor.
- Store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 260mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
