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Chocolate Mint Meringue Cheesecake



1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted


24 ounces cream cheese, softened
⅔ cup granulated sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract


3 large egg whites
1 x 7 ounce jar marshmallow crème


Combine crumbs, butter or margarine and sugar; press onto bottom of 9 inch spring form pan. Bake at 350 degrees F for 10 minutes.

Filling: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted mint chocolate chips and vanilla extract; pour over crust.

Bake at 350 degrees F for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Meringue: Beat egg whites until soft peaks form. Gradually add marshmallow crème, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F for 3 to 4 minutes or until lightly browned.

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