A classic cheesecake packs a luscious surprise when chocolate-covered marshmallow cookies are baked inside.
What You Need
Original recipe yields 16 servings
1-3/4 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 egg s
15 chocolate-covered marshmallow cookies
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Let's Make It
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine. Press firmly onto bottom and 2 inches up side of pan; set aside.
Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Arrange cakes on crust; cover with batter.
Bake 1 hour or until center is almost set. Turn oven off; open door slightly. Let cheesecake stand in oven 1 hour. Remove from oven; cool on wire rack at room temperature. Refrigerate at least 4 hours or until chilled. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions.
Garnish with fresh strawberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.