Adapted from: this recipe!
18 crushed graham crackers
1 TB granulated sugar
3/4 cups butter, melted
mini marshmallows
warmed hot fudge ice cream topping
Cheesecake
16 oz cream cheese (2, 8 oz blocks), room temperature
14 oz sweetened condensed milk
2 tsp vanilla
3 eggs
1 cup chocolate chips
1 cup mini marshmallows, divided
Garnish
1-2 Hershey bars broken into pieces
1/4 cup - 1/2 cup Hot Fudge Sauce
Mix GC crumbs and butter together. Use a tablespoon to spoon it into cupcake liners and then press down with glass. Place 5-7 marshmallows on top of each crust and then drizzle hot fudge sauce over that and set aside.
In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time and then vanilla.
Stir in chocolate chips and mini marshmallows. Pour over crust.
Bake for 30 minutes. Then remove from oven and sprinkle 5 more marshmallow on top of each cupcake and place back in the over for 5 more minutes.
Cool them down and once cool, drizzle with hot fudge and place a piece of Hershey bar on top.
Makes 24 cupcakes.
Ingredients:
Crust18 crushed graham crackers
1 TB granulated sugar
3/4 cups butter, melted
mini marshmallows
warmed hot fudge ice cream topping
Cheesecake
16 oz cream cheese (2, 8 oz blocks), room temperature
14 oz sweetened condensed milk
2 tsp vanilla
3 eggs
1 cup chocolate chips
1 cup mini marshmallows, divided
Garnish
1-2 Hershey bars broken into pieces
1/4 cup - 1/2 cup Hot Fudge Sauce
Directions
Preheat oven to 325.Mix GC crumbs and butter together. Use a tablespoon to spoon it into cupcake liners and then press down with glass. Place 5-7 marshmallows on top of each crust and then drizzle hot fudge sauce over that and set aside.
In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time and then vanilla.
Stir in chocolate chips and mini marshmallows. Pour over crust.
Bake for 30 minutes. Then remove from oven and sprinkle 5 more marshmallow on top of each cupcake and place back in the over for 5 more minutes.
Cool them down and once cool, drizzle with hot fudge and place a piece of Hershey bar on top.
Makes 24 cupcakes.
