Total Time
6hrs 50mins
Prep 6 hrs
Cook 50 mins

This cheesecake comes as a result of my newly discoverd love affair with mini-marshmallows, something previously unavailable to me (I used to snip regular-sized marshmallows into little pieces). This cake is a big hit with both adults and children, and you won't believe how childish adults become when they have to fight a child over the last piece!

Ingredients Nutrition

Directions

  1. For the crust: Grease bottom and sides of a 10" springform pan.
  2. Combine cracker crumbs and sugar.
  3. Stir in butter.
  4. Spread on the bottom and about 1 1/2" up the sides the pan.
  5. Set aside.
  6. For the filling: Beat together cream cheese, milk and vanilla until smooth.
  7. Add lightly beaten eggs and mix well.
  8. Stir in mini chips and marshmallows.
  9. Pour over crust.
  10. Bake at 325º for 40 to 45 minutes or until center of cake is set.
  11. For the topping: Sprinkle top of cake with mini marshmallows.
  12. Melt chocolate chips and shortening together and stir until smooth.
  13. Drizzle mixture over marshmallow topped cheesecake in a zigzag pattern.
  14. Bake at 325º for 5 to 7 minutes or until marshmallows are very lightly browned.
  15. Remove from oven.
  16. Cool on a wire rack for 10 minutes.
  17. Run a knife around the edge of the pan to loosen.
  18. Cool at room temperature for 1 hour, then refrigerate at least 6 hours.
  19. Remove sides of pan before serving.

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