Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- Additional graham cracker crumbs, for topping
- Optional: Flaked sea salt for garnish
Instructions
- Mix graham cracker crumbs and melted butter until combined, then press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Incorporate vanilla extract and sour cream until smooth.
- Gently fold in chocolate chips and mini marshmallows into the batter.
- Pour filling over cooled crust and smooth the top. Bake at 325°F (160°C) for 55-60 minutes, until edges are set but center slightly jiggles.
- Turn off oven, leave door ajar, and let cheesecake cool gradually to prevent cracks.
- Spread additional mini marshmallows on top. Broil for 1-2 minutes until toasted. Garnish with graham cracker crumbs and sea salt.
Notes
- Use a water bath during baking to reduce cracking.
- For gluten-free option, substitute graham crackers with gluten-free crackers.
- Use a kitchen torch or broiler to achieve perfectly toasted marshmallows.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480 Kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg