S'Mores Cheesecake
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INGREDIENTS CRUST 2-1/4 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter, melted Grease bottom and sides of a 10-inch springform pan. Combine cracker crumbs and sugar. Stir in butter. Spread on the bottom and about 1-1/2-inches up the sides of the pan. Set aside. FILLING 2 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk, (not evaporated) 2 teaspoons vanilla 3 eggs, lightly beaten 1 cup mini semi-sweet chocolate chips 1 cup miniature marshmallows Beat together cream cheese, milk and vanilla until smooth. Add lightly beaten eggs and mix well. Stir in mini-chips and marshmallow. Pour over crust. Bake at 325 degrees for 40 to 45 minutes or until center of cake is set. TOPPING 1 cup miniature marshmallows 1/2 cup semi-sweet mini chips 1 tablespoon vegetable shortening Sprinkle top of cake with mini marshmallows. Melt chocolate chips and shortening together and stir until smooth. Dizzle mixture over marshmallow topped cheesecake in a zigzag pattern. Bake at 325 degrees for 5 to 7 minutes or until marshmallows are very lightly browned. Remove from oven. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool at room temperature for 1 hour; then refrigerate at least 6 hours. Remove sides of pan before serving.