Cheesecake ( chocolate mint meringue )

Yield: 10 servings

Measure Ingredient
-Eileen Shaughnessy XSPC52B
1 cup Chocolate wafer crumbs
3 tablespoons Margarine, melted
2 tablespoons Sugar
24 ounces Cream cheese, softened
⅔ cup Sugar
3 Large eggs
1 cup Mint chocolate chips, melted
1 teaspoon Vanilla
3 Large egg whites
7 ounces Marshmallow creme (1 jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form.

Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

From: Bobbie Beers Date: 09 Mar 96

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