Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is from Taste of Home. The original recipe calls for a 10" springform pan, but I used a 9" with no problems. Instead of melting 1 cup of chocolate chips with shortening, I just used chocolate syrup. I may add more chocolate chips next time, but this cheesecake is sooo good as is! It was completely devoured by a family of 3 within 3 days.

Ingredients Nutrition

Directions

  1. Combine crumbs, sugar, and butter. Press into the bottom and 1 3/4 inches up the sides of a greased 9" springform pan.
  2. Mix the cream cheese, milk, and vanilla until smooth. On low, beat eggs one at a time until just blended. Stir in 1 cup of marshmallows and 1 cup of chocolate chips. Pour mixture on top of crust.
  3. Bake cheesecake at 325 for 45-55 minutes or until almost set in the center. Add the remaining marshmallows to the top of the cheesecake. Bake for an additional 4 minutes or until the marshmallows puff and brown slightly.
  4. Allow the cheesecake to cool for 1 hour. While the cheesecake is cooling, melt the remaining chocolate chips and shortening. Drizzle over the top of the marshmallows. Refridgerate until completely cooled and firmed.
  5. For best flavor, chill it in the refridgerator overnight.
Most Helpful

This is great!!!!! I used a 6 inch pan. It was delicious. It sounded complicated but it was super easy!!!! Most of my cheesecakes crack but this one didn't. Thanks so much!!!!!!!