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Desserts

Spiced Hot Chocolate Cheesecake

Spiced Hot Chocolate Cheesecake recipe
photo by:kraft
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

30
 gingersnaps, finely crushed (about 1-1/2 cups)
1/4
cup  butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup   plus 2 Tbsp. sugar, divided
1/2
cup  unsweetened cocoa powder
1/2
tsp.  ground cinnamon
2
tsp.  vanilla
3
 eggs
1
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.
K:62653v0:139182
RecipeDetail
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