Desserts

Spiced Hot Chocolate Cheesecake

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photo by:kraft

time

prep:

30 min

total:

6 hr 30 min

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/4

cup butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup plus 2 Tbsp. sugar, divided

1/2

cup unsweetened cocoa powder

1/2

tsp. ground cinnamon

tsp. vanilla

eggs

jar (7 oz.) JET-PUFFED Marshmallow Creme

Make It

HEAT oven to 325°F.

MIX cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.

BEAT cream cheese, remaining sugar, cocoa powder, cinnamon and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

SPOON marshmallow creme into microwaveable bowl just before serving cheesecake. Microwave on HIGH 30 sec. or just until warmed; stir. Pour over cheesecake.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

Garnish cheesecake with chocolate curls just before serving. Just pull vegetable peeler across bottom of 1-oz. piece of BAKER'S Bittersweet Chocolate to make the curls.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.