Ingredients:
For the Rice Krispie Base:
3 cups Rice Krispies cereal
1/4 cup butter
1 package (10 oz) marshmallows
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, cold
One tablespoon of optional lemon juice (for a little tang)
Instructions:
Prepare the Rice Krispie Base:
Melt the butter in a large saucepan over a medium heat.
Add the marshmallows and whisk until totally melted and mixed with the butter.
Take off the heat and immediately toss in the Rice Krispies, coating each one equally.
To create the foundation, firmly press the Rice Krispie mixture into the bottom of a 9-inch springform pan that has been oiled.. Set aside to cool.
Prepare the Cheesecake Filling:
Beat the powdered sugar, vanilla extract, and softened cream cheese in a large mixing bowl until smooth and creamy.
The heavy whipping cream should be whipped in a another bowl until firm peaks form.
To properly incorporate the whipped cream into the cream cheese mixture, fold it in gently.
Evenly distribute the cheesecake filling over the Rice Krispie crust after pouring it on.
The cheesecake should be covered and chilled for at least 4 hours, or until it sets.
Serve:
After it has solidified, take the cheesecake out of the springform pan and cut it.
Enjoy this sweet and creamy treat!