Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust firmly into the pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
6. Gradually add the 1 1/2 cups granulated sugar, beating until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Stir in the heavy cream and vanilla extract.
9. Fold in the chopped pecans and mini marshmallows.
10. Pour the cheesecake mixture over the cooled crust.
11. Bake the cheesecake for 60-70 minutes, or until the center is almost set.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
14. To serve, remove the cheesecake from the springform pan and slice into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 70 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 630
Fat: 48g
Saturated Fat: 25g
Cholesterol: 205mg
Sodium: 350mg
Carbohydrates: 44g
Sugar: 37g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Pecans can be substituted with walnuts or almonds.
- Mini marshmallows can be substituted with chopped marshmallow candies.
Variations:
- Add 1/4 cup of cocoa powder to the cheesecake mixture for a chocolate twist.
- Top the cheesecake with whipped cream and additional chopped pecans.
- Use a piping bag to pipe additional mini marshmallows onto the top of the cheesecake.
Tips and tricks:
- Make sure the cream cheese is at room temperature before starting the recipe to ensure a smooth and creamy cheesecake.
- Use a water bath to prevent the cheesecake from cracking while baking.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Top with whipped cream and additional chopped pecans.
Garnishes:
Whipped cream, chopped pecans, mini marshmallows.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or mixed berries.
Troubleshooting advice:
- If the cheesecake cracks while baking, it may have been overcooked or the oven temperature may have been too high.
- If the cheesecake is too soft or runny, it may not have been baked long enough or the oven temperature may have been too low.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before preparing the recipe.
Food history:
Cheesecake has been enjoyed since ancient Greece and Rome. The addition of pecans and marshmallows in this recipe adds a modern twist to the classic dessert.
Flavor profiles:
Creamy, sweet, nutty, and marshmallowy.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or holiday meal.
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