Bring a little of the campfire indoors any time of the year with this stunning dessert. The creamy chocolate cheesecake, graham crust and toasted marshmallows all team up to make a truly delectable dessert!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
343 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F (175 degrees C).
Step 2
Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Step 3
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
Step 4
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
Step 5
Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.
Ingredients
¾ cup white sugar
3 eggs
⅓ cup butter, melted
2 teaspoons milk
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
