Presented by Grille 3501
- 2 lb. cream cheese, softened
- 1 cup sugar
- 1/3 cup sour cream
- 1 cup melted semi-sweet chocolate
- 1 T vanilla
- 4 eggs
- 1 1/2 cups graham cracker crumbs
- 6 T butter, melted
- 1/3 cup sugar
- Mini-marshmallows to cover top
Preheat oven to 300°F.
In a stand mixer with paddle attachment, cream together cream cheese and sugar, scraping the sides down to prevent lumps. Beat in sour cream, melted chocolate, and vanilla until combined. Add eggs one at a time until combined, taking care not to overbeat the eggs.
Wrap bottom of a 9-inch springform pan tightly with foil. Mix graham cracker crumbs, butter, and sugar and press into the bottom of the pan.
Pour batter over crust. Place foil-wrapped pan in a shallow pan with an inch of water and bake for 45 minutes.
Bring to room temperature, then refrigerate overnight. Just before serving, top with marshmallows and toast the tops using a culinary torch or place under a broiler set on high. Rest for 5 minutes before slicing and plating.
Serves 12 or more
Share This Article
As seen in the Winter/Spring 2018 Issue
Click to Visit Our Advertisers