Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
Ingredients
- 8 oz (250 g) bittersweet or semisweet chocolate, chopped
- 2 pkg (each 8 oz/250 g) cream cheese, softened
- 1/2 cup (125 mL) granulated sugar
- 2 eggs
- 3/4 cup (175 mL) whipping cream
- 2 cups (500 mL) mini marshmallows
- 1/4 cup (50 mL) caramel sauce
- 1/4 cup (50 mL) chocolate sauce
- Crust:
- 1-1/2 cups (375 mL) chocolate wafer crumbs
- 3 tbsp (50 mL) butter, melted
Steps
- Grease bottom of 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.
- Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.
- Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.
- In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.
- Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)
- Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces. (Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours.) Cut into slices with hot dry knife.
