A unique cheesecake, studded with mintchocolate chips, with a chocolate wafer crumb crust and toppedwith a fluffy, golden meringue.
Recipe: Chocolate Mint MeringueCheesecake
1 cup chocolate wafer crumbs
Combine chocolate wafer crumbs, 2 tablesoonssugar, and melted butter; press onto the bottom of a 9-inch springformpan. Bake at 350°F (175°C) for 10 minutes.
In a bowl, combine softened cream cheeseand 2/3 cup sugar, mixing at medium speed with an electric mixeruntil well blended. Add eggs, one at a time, mixing well aftereach addition. Blend in mint chocolate chips and vanilla; pourover the crust.
Bake at 350°F (175°C) for 50 minutes.Loosen the cake from the rim of the pan; cool before removingfrom the pan. Chill.
Beat egg whites until soft peaks form.Gradually add marshmallow creme, beating until stiff peaks form.Carefully spread over the top of the cheesecake to the edges.Bake at 450°F (230°C) for 3 to 4 minutes or until lightlybrowned.
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 teaspoon vanilla extract
3 large egg whites
1 (7-ounce) jar marshmallow creme
Makes 12 servings.
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