Even jaded cheesecake fans will sit up and take notice of this Spiced Hot Chocolate Cheesecake, served with a warm glaze of marshmallow creme.
What You Need
Original recipe yields 16 servings
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 egg s
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
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Let's 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 38g
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.