Ingredients:
Rice Krispie Crust:
3 cups Rice Krispies cereal
1/4 cup unsalted butter
1/3 cup marshmallow fluff
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
Topping:
1 cup mini marshmallows
1/2 cup Rice Krispies cereal
1/4 cup melted chocolate for drizzling
Directions:
1. Prep the Crust:
Melt butter in a medium saucepan over low heat. Stir in marshmallow fluff until smooth.
Remove from heat and mix in Rice Krispies until well coated.
Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese with sugar and vanilla until smooth.
Add eggs one at a time, beating well after each addition.
Fold in sour cream until combined.
Pour the filling over the prepared crust.
3. Bake:
Preheat the oven to 325°F (165°C).
Bake the cheesecake for 45-50 minutes, or until set.
Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for 1 hour.
4. Add the Topping:
Sprinkle mini marshmallows and extra Rice Krispies over the cooled cheesecake.
Drizzle with melted chocolate.
5. Chill:
Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes
Calories: 450 kcal
Servings: 8 servings