Chocolate Mint Meringue Cheesecake
This extraordinary cheesecake, studded with mint chocolate chips, has a chocolate wafer crumb crust and is topped with a fluffy, golden meringue.
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 teaspoon vanilla extract
3 large egg whites
1 (7-ounce) jar marshmallow creme
- For Crust: Combine chocolate wafer crumbs, 2 tablesoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
- For Filling: In a bowl, combine softened cream cheese and 2/3 cup sugar, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate chips and vanilla; pour over the crust.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
- For Meringue: Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over the top of the cheesecake to the edges. Bake in a preheated oven at 450°F (230°C) for 3 to 4 minutes or until lightly browned.
Makes 12 servings.