FOR THE CRUST:
1 1/4 cup graham cracker crumbs + extra for topping
2 Tablespoons sugar
3 Tablespoons melted butter
FOR THE FILLING:
2 packages (16 ounces) cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
FOR THE TOPPING:
3/4 cup hot fudge topping
Reserved graham cracker crumbs
12 Campfire® Marshmallows, toasted
Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
Mix graham cracker crumbs, sugar and melted butter in a medium bowl.
Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
Bake for 15-17 minutes or until just set.
Recipe by: Jelly Toast
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