Servings: 5 Time: 1 hour
Ingredients:
For crust:
2 tablespoons butter, melted
½ cup graham cracker crumbs
½ tablespoon granulated sugar
For cheesecake filling:
6 ounces cream cheese, room temperature,
1/6 cup confectioner’s sugar
20 regular marshmallows
6 ounce container of frozen whipping topping, thawed
¼ teaspoon vanilla extract.
For Ganache:
2 ounces heavy cream
2 ounces semisweet chocolate, chopped
For topping:
4 giant roasters, toasted
Instructions:
- In a bowl, stir in the crumbled cracker, melted butter and sugar. In 6 serving dishes, share the crackers mixture and press down to the bottom to form a layer of crust. In the interim, put the serving dishes in the fridge and prepare the cheesecake.
- In a medium sized bowl, place the marshmallows and microwave on high for 35-50 seconds. Once the marshmallows puffs and melts, use a buttered spoon to stir till smooth, then put on one side.
- In another bowl, use an electric mixer to whip the cream cheese for a minute, pour in the vanilla and confectioners’ sugar and whip for 45 seconds. Then with a buttered spoon, scoop the melted marshmallows into the cream cheese mixture and whip for 30 seconds.
- Pipe or spoon the cheesecake filling into the cracker crust and put back into the refrigerator while you prepare the ganache. Pour in the chopped chocolate into a heat-safe bowl and let the cream boil on a medium-high heat.
- Pour mixture over the chocolate and set aside for 50 minutes, and whisk to mix. Scoop the chocolate ganache on cheesecake layer and put back into the refrigerator until ready for your treat. When ready, top with toasted giant roaster.
