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Categories:
butter Philadelphia cream cheese sugar cocoa ground cinnamon vanilla eggs Jet Puffed Marshmallow Creme
Viewed: 79 - Published at: 3 years agoIngredients
- 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
Method
- Heat oven to 325F.
- 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.
