Marshmallow Cheesecake

You know during the holidays when a good friend calls and invites your whole family over for diner and since you've been crazy busy this is totally what you need, a no-brainer dinner for the fam? So you accept. And because she a good friend you say "What can I bring?" And you're friend says "Just bring a dessert. Something fabulous." And she says this because you write a food blog and kinda have a reputation for fabulous desserts. But fabulous desserts take fabulous amounts of time to become fabulous. And you've been working extra hours at work because they're shorthanded and because you could use the extra cash at the holidays. Your house is a wreck, the kids have no clean clothes and the last thing you have is time to make a fabulous dessert. Been there? Stuck between Ho Ho Ho and Oh No! That's where this recipe swoops in and saves the day. Seriously it takes 15 minutes to throw together (it does need to chill out in the fridge for a couple of hours). Tastes divine and can be topped with just about anything you can imagine. (I went with a quick tangy raspberry sauce.) Everyone will love this recipe, be totally impressed and beg you for the recipe. Even those who may scoff at cheesecake will like this lighter version. Give it a try. . .

The players: regular sized marshmallows, cream cheese, a graham cracker crust (store bought is just fine), a tub of whipped topping (duh, Cool Whip), milk and vanilla.

Start by combining the milk and marshmallows in a medium saucepan. Stir over medium heat until melted and mixed together. Don't let it "boil" and don't be tempted to boost the heat. This can scorch easily so stay vigilant, stir frequently and watch it. This may take up to 10 minutes. Set aside and let cool to room temperature.

You can speed up the cooling by pouring it into another bowl. 

While the marshmallow mixture is cooling, beat the cream cheese with the vanilla until very light and creamy. Really give it a go. Then add the cooled marshmallow mixture and beat thoroughly. Make sure the mixture is really cooled down. It should not feel warm at all to the touch.

Now gently fold the whipped topping into the cream cheese/marshmallow mixture. Fold until thoroughly incorporated but be gently so you don't break down the topping.

Pour the mixture into the graham cracker crust and smooth the top. It should have a light domed top to it. Now refrigerate for several hours (I went with "overnight") until firm and set.

Now just serve it up. It's really that easy and DELICIOUS! It's great plain, has just a hint of marshmallow flavor. You can also add a sauce. I went with raspberry (the picture up top) which is just a bit tangy and cuts the sweetness of the cheesecake. My whole family loved this, even my husband who isn't a huge fan of cheesecake went back for seconds. Give it a try, it will be a new family favorite. Fo show!

Marshmallow Cheesecake

adapted from http://www.annadotes.com/2012/12/easy-marshmallow-cheesecake.html?m=1

50 regular sized marshmallows

3/4 C. milk (whole or 2% recommended)

2-8oz. pkgs. cream cheese (room temperature)

1 t. vanilla

1 8oz. tub of whipped topping (thawed)

1 9-inch graham cracker crust

In a saucepan set over medium heat, stir together the marshmallows and milk until melted and smooth. Set aside and let cool to room temperature. In a large mixing bowl, beat the cream cheese and vanilla until very light and fluffy. Beat the cooled marshmallow mixture into the cream cheese until well combined. Gently fold in the whipped topping. Pour into the graham cracker crust, smooth the top and chill several hours, or overnight, until set. Store in the refrigerator.

Serves 8-10