Campfire Cheesecake
Crust:
You can use any of your regular or “tried-and-true” recipes for graham cracker crusts, but if you don’t have a fail-safe recipe yet, try ours -
2 1/4 c. Graham Crackers
1/3 c. sugar
1/2 c. butter, or fat of your choice
filling:
16 oz. cream cheese
14 oz. condensed milk
2 t. vanilla extract
3 eggs
1 c. chocolate chips
1 c. miniature marshmallows
Topping:
1 c. mini marshmallows
1 bottle of Shell (the stuff that hardens over ice cream)
1. Preheat oven to 325F
2. Crush graham crackers in to crumbs, and combine with sugar and butter.
3. Press graham cracker mixture in to the bottom and sides of a springform pan (used a 9in.)
4. In mixing bowl, cream milk, vanilla and cream cheese.
5. Add eggs. Mix until just combined.
6. Melt chocolate chips and add to 3/4 cup of cheesecake mixture. Set to side.
7. Pour cheesecake mixture into crust. Marbled with chocolate cheesecake mixture (see previous step) and bake for about 45 minutes, or until slight crust on top.
8. Sprinkle with marshmallows and return pan to oven, until mallows begin to like toasted (about 4-6minutes)
9. Cool, then keep in fridge overnight.
10. After pulling from fridge, drizzle Shell over marshmallows.
11. Cut in to slices, pour a cup of coffee. Eat.
