Difference between revisions of "Chocolate Mint Meringue Cheesecake"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 7 oz [[marshmallow|marshmallow creme]] (1 Jr) | * 7 oz [[marshmallow|marshmallow creme]] (1 Jr) | ||
| − | == | + | == Procedures == |
# Combine crumbs, [[margarine]] and [[Granulated sugar|Sugar]]; press onto bottom of 9-inch spring- form pan. | # Combine crumbs, [[margarine]] and [[Granulated sugar|Sugar]]; press onto bottom of 9-inch spring- form pan. | ||
# Bake at 350 degrees F., 10 minutes. | # Bake at 350 degrees F., 10 minutes. | ||
Latest revision as of 11:17, 15 July 2012
Description
Ingredients
- 1 c chocolate Wafer Crumbs
- 3 tb margarine, Melted
- 2 tb Sugar
- 24 oz cream cheese, Softened
- 2/3 c Sugar
- 3 ea Large eggs
- 1 c mint chocolate chips, Melted
- 1 ts vanilla
- 3 ea Large egg Whites
- 7 oz marshmallow creme (1 Jr)
Procedures
- 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.
