Ingredients
For the Crust:
- 3 cups Rice Krispies cereal
- 1/4 cup unsalted butter
- 1/3 cup marshmallow fluff
For the Filling:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Topping:
- 2 cups Rice Krispies cereal
- 1/4 cup unsalted butter
- 1/2 cup marshmallow fluff
- Additional marshmallows, for garnish
- Melted chocolate, for drizzle
Instructions
- Prepare the Crust:
In a large saucepan over low heat, melt the butter and marshmallow fluff. Stir in Rice Krispies until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill. - Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated. - Bake the Cheesecake:
Pour the cheesecake filling over the chilled Rice Krispie crust. Bake in a preheated oven at 325°F for about 1 hour, or until the cheesecake is set. Once baked, allow the cheesecake to cool, then refrigerate for at least 4 hours. - Prepare the Topping:
Repeat the crust process by melting the butter and marshmallow fluff in a saucepan over low heat, then stirring in the Rice Krispies. Spread this topping evenly over the chilled cheesecake. - Garnish:
Add additional marshmallows on top and drizzle with melted chocolate for an extra touch of sweetness and visual appeal.
Notes
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 5 hours 30 minutes (includes chilling)
Yield: 12 servings
Calories: 580 kcal per serving