1 c. graham cracker crumbs, finely crushed
3 tbsp. Sugar
½ tsp. Cinnamon
¼ c. butter, melted
1 (10 oz. bag) marshmallows
6 tbsp. Milk
16 oz. Cream cheese, soften at room temperature
1 tbsp. Lemon juice
3 drops of red food coloring (Or, whichever color you choose)
Mini marshmallows or 10 large marshmallows cut in halves
Combine crumbs, sugar, cinnamon and butter. Press onto bottom of a 9 inch springform pan and bake at 350 for 10 minutes. Allow crust to cool.
In a medium saucepan, melt marshmallows in milk over medium heat. While the marshmallows are melting, In a large bowl, at medium speed beat cream cheese until smooth, add lemon juice and mix for about 10 minutes (be sure to scrape sides often). Stop mixer, scrape sides, add melted marshmallows and mix at low speed until filling becomes smooth. Then turn speed up to high and beat until fluffy.
Carefully pour filling into prepared pan and sprinkle marshmallows on the top. Allow to set for 1 hour, before placing in the refrigerator to finish setting for at least 6 hours (best to al1ow to set in the fridge overnight).
Chef’s notes: When cutting this cheesecake, it is best to dip the knife in warm water for each slice.