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Categories:
crackers butter sugar Philadelphia cream cheese vanilla flour eggs chocolate Jet-puffed miniature marshmallows
Viewed: 47 - Published at: 9 years agoIngredients
- 18 graham crackers, divided
- 1/3 cup butter or margarine, melted
- 1 cup plus 3 Tbsp. sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp. vanilla
- 3 Tbsp. flour
- 4 eggs
- 1 cup BAKER'S Semi-Sweet Chocolate Chunks, divided
- 1 cup JET-PUFFED Miniature Marshmallows
Method
- Heat oven to 325F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Crush 14 grahams finely.
- Mix with graham crumbs, butter and 3 Tbsp.
- sugar; press onto bottom of prepared pan.
- Coarsely crush remaining grahams.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended.
- Add sour cream and vanilla; mix well.
- Blend in flour.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in half the chocolate; pour over crust.
- Sprinkle with remaining chocolate, marshmallows and coarsely crushed grahams.
- Bake 45 min.
- or until center is almost set.
- Cool completely.
- Refrigerate 4 hours.
- Use foil handles to remove cheesecake from pan before cutting to serve.
