Description
Creamy cheesecake with a graham cracker crust, topped with gooey toasted marshmallows for a delightful campfire-inspired dessert!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 2 cups mini marshmallows
Instructions
- Make the Crust
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Press the mixture firmly into the pan to form an even crust. Bake for 8 minutes, then let it cool.
- Prepare the Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake the Cheesecake
- Bake for 25-30 minutes, or until the center is set but slightly jiggly. Remove from oven and cool completely. Chill in the refrigerator for at least 2 hours.
- Add the Marshmallow Topping
- Spread mini marshmallows evenly over the chilled cheesecake. Use a kitchen torch to toast the marshmallows until golden and bubbly, or broil in the oven for 1-2 minutes, watching closely to avoid burning.
- Serve
- Slice into bars and enjoy! These are best served chilled with the gooey marshmallow topping.
Notes
- For extra crunch: Add a layer of chocolate chips between the crust and cheesecake.
- No torch? Use your oven’s broiler, but keep a close eye on the marshmallows!
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour (including baking and broiling)
- Category: Dessert
- Method: Baking, Broiling
- Cuisine: American