the best cheesecake w/ marshmallow & sour cream topping

Name: The BEST Cheesecake w/ marshmallow & sour cream topping
Prep time: 30 min
Cook time: 1 h 45 min
Ingredients: ## CRUST; 2 cup(s) lorna dunes/ can subsitute sandies shortbread w/ pecans or graham crackers (crushed); 1 cup(s) pecans, in pieces, if use cookies w/ pecans then disregard this or if use graham crackers then disregard; 1/4 cup(s) brown sugar, again if uses subsitutes disregard this; 1/4 cup(s) butter, melted. i add about 2 1/2 more tblsp; ## FILLING; 4 package(s) cream cheese, room temperature; 2 cup(s) sugar; 5 large eggs, room temperature; 3 tablespoon(s) all purpose flour; 1/4 tablespoon(s) salt; 2 tablespoon(s) vanilla extract; ## TOPPING; 2 cup(s) mini marshmallows; 1/4 cup(s) milk, whole, 1%, 2% or skim is at your discression; 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 1 cup(s) sour cream

(1 RATING)

74 Pinches

Bylinda Foster

Dallas, GA

Updated on Sep 9, 2011

I make this every year at Christmas time and I usually have to make 2, my family loves this!

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prep time 30 Min

cook time 1 Hr 45 Min

method ---

yield

Ingredients

CRUST
2 cups lorna dunes/ can subsitute sandies shortbread w/ pecans or graham crackers (crushed)
1 cup pecans, in pieces, if use cookies w/ pecans then disregard this or if use graham crackers then disregard
1/4 cup brown sugar, again if uses subsitutes disregard this
1/4 cup butter, melted. i add about 2 1/2 more tblsp
FILLING
4 packages cream cheese, room temperature
2 cups sugar
5 large eggs, room temperature
3 tablespoons all purpose flour
1/4 tablespoon salt
2 tablespoons vanilla extract
TOPPING
2 cups mini marshmallows
1/4 cup milk, whole, 1%, 2% or skim is at your discression
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream

How To Make the best cheesecake w/ marshmallow & sour cream topping

Step 1

YOU'LL NEED A SPRING FORM PAN *CRUST* pre heat to 350, spray pan w/ non stick. grind cookies, pecans, brown sugar and butter. press mixture on bottom and 2 inches up the sides of pan. bake crust for 10 min, let cool. *FILLING* preheat to 350 use mixer to beat cream cheese & sugar in large bowl until fluffy, about 2 min, add eggs 1 at a time, beating on low speed. add flour, salt & vanilla. Transfer filling to cooled crust. BAKE 1HR 20 MIN until filling is just set in center & edges begin to crack (filling will move slightly in the middle when pan is shaken). Cool for 1 HR, run a knife around the sides of pan to release crust. Chill uncovered in pan overnight. *TOPPING* stir marshmallows & milk over low heat in sauce pan untill melted. remove from heat and add vanilla & salt. Cool mixture to room temperature. add sour cream to mix, fold gently to blend. pour over cheesecake leaving 1/2 inch around sides uncovered. chill to set topping at least 1 HR. *This is better to make the day before*
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