| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Chocolate Wafer Crumbs |
| 2 |
tb |
Sugar |
| 2/3 |
c |
Sugar |
| 1 |
c |
Mint Chocolate Chips, Melted |
| 3 |
|
Large Egg Whites |
| 3 |
tb |
Margarine, Melted |
| 24 |
oz |
Cream Cheese, Softened |
| 3 |
|
Large Eggs |
| 1 |
ts |
Vanilla |
| 7 |
oz |
Marshmallow Creme (1 Jr) |
INSTRUCTIONS
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.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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