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Marshmallow Cheesecake
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Crust:
1-1/2 cups graham cracker crumbs
6 Tbl. (3/4 stick) butter, melted
1/4 cup sugar
3/4 cup milk
12 oz. marshmallows (do not use colored marshmallows)
2 packages (8 oz. each) cream cheese, room temperature
2 tsp. vanilla extract
1 pint of whipping cream
1 can (8 oz.) crushed pineapple, drained
Preheat oven to 350° F.
To make crust: Combine cracker crumbs, butter and sugar and mix well. Press onto bottom and partly up sides of greased 9-inch springform pan. Bake 10 minutes in preheated oven. Remove from oven and cool completely.
To make filling: Combine milk and marshmallows in saucepan. Cook over medium heat, stirring until marshmallows are melted. Remove from oven and cool completely. Beat cream cheese in another bowl. Add cooled marshmallow mixture to cream cheese mixture along with vanilla and mix until combined.
In another bowl, beat whipping cream until stiff. Fold cream into cheese mixture along with pineapple. Pour into prepared crust and refrigerate overnight. Top as desired.
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