Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ÂĽ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz (about 675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- For topping:
- Fresh marshmallows
- Additional chocolate chips or chunks
- Graham cracker crumbs (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and sugar in a bowl. Add melted butter and combine until the mixture resembles wet sand. Press firmly into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Beat softened cream cheese until smooth and creamy. Gradually add sugar, then eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Fold in chocolate chips. Pour over cooled crust.
- Bake at 325°F (163°C) for 55-65 minutes until edges are set but center jiggles slightly. Turn off oven, leave cheesecake inside with door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
- Before serving, top with marshmallows and chocolate chunks. Toast the marshmallows with a kitchen torch until golden brown.
Notes
- Use room temperature cream cheese for smooth filling.
- Cover and refrigerate for best flavor and texture.
- Toast marshmallows just before serving to keep them crispy and gooey.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal Kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg