Yield: 12 servings
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 10 tbsp butter, melted
- 1 package (12 oz.) milk chocolate chips
- 1 can (12 oz.) evaporated milk, divided
- 3 packages (8 oz. each) cream cheese, softened
- 1 jar (7 oz.) marshmallow cream
- 2 tbsp cornstarch
- 1 tsp vanilla
- 4 eggs, lightly beaten
- 2 1/2 cups miniature marshmallows
- In a mixing bowl, combine the graham cracker crumbs, sugar, and butter. Press into the bottom and 1" up the sides of a 9" springform pan.
- Bake at 325°F for 10 minutes. Cool on a wire rack.
- Melt the chocolate chips and 3/4 evaporated milk over low heat, being careful not to burn. When melted and smooth, pour into the cooked crust. Place in the freezer and let set for 30 minutes. (Don't skip the cooling)
- In a large bowl, Whip the cream cheese until smooth. Mix in the marshmallow cream, cornstarch, vanilla, and remaining evaporated milk. Beat until smooth. Be sure to scrap the sides and bottom.
- Add the eggs. Beat until smooth.
- Pour the filling into the crust. Bake at 325°F for 65-75 minutes or until the center is almost set. Turn off the heat and open the over door for 3-5 minutes to let some heat out. Close the door and let the cheesecake stand in the oven while it cools down.
- Once completely cool, cover the cheesecake with the marshmallows. Use a kitchen blowtorch to brown them.
- Store in the refrigerator overnight to make sure the cheesecake has completely set.
Adapted from Taste of Home.