This could very well be one of the most easy and rewarding cheesecakes to make. Ever. Only three main components to this on top of adding the marshmallows on top. I try to always make something intriguing for Xmas dessert every year. Here is what I made to celebrate 2014. Glad it ended with this.
Serving your cheesecake frozen or not could be a preference. However I like my desserts cold; freezing this cheesecake gave it a better hold, texture & feel. A nice cold bite.
1 1/4 C Graham cracker crumbs
3T Granulated sugar
1/4-1/2 C Melted butter
3 Cream Cheese (8 oz each packages) softened
1 C Light Brown Sugar
1/2 C Marshmallow Creme
1 Vanilla bean or (1T vanilla extract)
1 C Milk chocolate chips (add more if desired)
QUICK BOURBON CARAMEL
1/4 C Bourbon (burned off)
1 C Brown Sugar
1/2 C Heavy Cream
1 T Butter
2-3 C Marshmallows
1/2 C Mini Chocolate Chips
*People often mistake cheesecake for cake rather than custard. It is eggs and cream based, not flour so baking it low and slow is key. Do not forget the water bath for the cheesecake where the pan sits inside of another pan with shallow water.
Here’s a quick run down…
Preheat your oven to 425°F. .
Whip the cream cheese till loose.
Add the brown sugar, marshmallow creme & vanilla.
Add eggs one at a time ensuring a good mix by also scraping the sides of the mixing bowl.
Layer crust on bottom of the pan & fire up just the crust for three minutes, sprinkle chocolate chips & pour the batter in. Sprinkle more chocolate chips on top if desired.
Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edges & center is almost set.
For the quick bourbon caramel combine the first three ingredients in a small pot and finish with butter.
Let the cheesecake cool and transfer to a sheet tray and freeze. Take out when ready to eat and cut out portions. Or if you’re looking to make cupcake versions of these then more the power to you. Use this same recipe but just fill each individual with all these components.