Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 cup marshmallow fluff

For the Marshmallow Topping:

1 cup marshmallow fluff
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For Garnish (Optional):

Toasted marshmallows or whipped cream
Additional graham cracker crumbs

Method:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and marshmallow fluff, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream and heavy cream until just combined.

Pour the cheesecake filling over the prepared crust. Place the springform pan in a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 55-70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for 1 hour. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.

In a large bowl, beat the marshmallow fluff and heavy cream together until smooth. Add the powdered sugar and vanilla extract, beating until light and fluffy. Spread the marshmallow topping over the chilled cheesecake.

Garnish with toasted marshmallows or whipped cream and additional graham cracker crumbs, if desired.