🍰 Rice Krispie Treat Cheesecake 🍫
Ingredients
For the Rice Krispie Crust:
3 cups puffed rice cereal
¼ cup unsalted butter
⅓ cup marshmallow crème
For the Creamy Cheesecake Filling:
16 oz cream cheese (softened to room temperature)
½ cup fine granulated sugar
1 tsp pure vanilla extract
2 large eggs (room temperature)
½ cup sour cream
For the Toppings:
1 cup mini marshmallows
½ cup puffed rice cereal
¼ cup melted dark or milk chocolate
Instructions
- Craft the Crust:
In a saucepan over low heat, melt the butter. Stir in the marshmallow crème until fully dissolved and smooth.
Remove from heat and fold in puffed rice cereal until coated thoroughly.
Press the mixture firmly into the base of a greased 9-inch springform pan. (Tip: Use parchment paper or greased hands for easy pressing.) Set aside.
- Whip Up the Cheesecake Filling:
In a mixing bowl, beat softened cream cheese with sugar and vanilla until creamy.
Add eggs one at a time, mixing until incorporated. Avoid overbeating to prevent air bubbles.
Gently fold in sour cream for a luscious, smooth texture.
Pour the cheesecake batter over the crust and spread evenly.
- Bake with Care:
Preheat oven to 325°F (165°C).
Place the cheesecake in the center of the oven and bake for 45–50 minutes. The edges should be set, while the center remains slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool for an hour to avoid cracks.
- Add the Finishing Flair:
Once cooled, sprinkle mini marshmallows and puffed rice cereal evenly on top.
Drizzle the melted chocolate over the toppings for a decadent finish.
- Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Slice and serve chilled for a dessert that’s rich, creamy, crunchy, and gooey in every bite.