Ingredients:
2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. butter, melted
1 pkg. (11 1/2 oz.) milk chocolate chips
1 can (12 oz.) evaporated milk, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 jar (7 oz.) marshmallow creme
2 Tbsp. cornstarch
1 tsp. vanilla extract
3 large eggs, lightly beaten
2 1/2 c. miniature marshmallows
Directions:
Preheat oven to 325 degrees. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 inch up sides of a greased 9 inch springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 c. evaporated milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes.
In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining evaporated milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet.
Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan.
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