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Mississippi Mud Cheesecake
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Prep Time:
20 minutes
Total Time:
9 hours
Decadent cheesecake inspired by Mississippi Mud Bars - toasted marshmallows, pecans, and chocolate frosting.
Ingredients:
  • 24 thin chocolate wafer cookies (from 9-oz package), crushed (about 1 2/3 cups)
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sugar
  • 6 tablespoons butter or margarine, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
  • 4 eggs
  • 8 oz semisweet baking chocolate, melted, cooled
  • 2 cups miniature marshmallows
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat oven to 300°F. Wrap a 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray the pan with cooking spray. In a medium bowl, mix crust ingredients with a fork until crumbly. Press mixture into the bottom of the pan. Bake for 12 minutes or until set. Allow the crust to cool for 10 minutes.
  • In a large bowl, use an electric mixer to blend cream cheese, 1 1/4 cups of sugar, flour, and vanilla until light and fluffy. Add eggs one at a time, mixing just until combined. Stir in melted chocolate, then pour mixture over the crust.
  • Bake for 1 hour and 15 minutes or until the edges of the cheesecake are set at least 2 inches from the edge of the pan but the center still jiggles slightly when moved. Turn off the oven and open the oven door at least 4 inches. Let the cheesecake sit in the oven for 30 minutes. Run a small metal spatula around the edge of the pan to loosen the cheesecake. Sprinkle with marshmallows and cool in the pan on a cooling rack for 30 minutes. Finish by sprinkling with pecans.
  • Microwave frosting in a small bowl on High for 15 seconds until pourable. Drizzle the frosting over marshmallows and pecans. Chill in the refrigerator for at least 6 hours or overnight.
  • To serve, glide a small metal spatula around the edge of the pan; gently remove the foil and release the side of the pan. Store any leftover cheesecake covered in the refrigerator.

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