Chocolate Mint Meringue Cheesecake

 

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Chocolate Mint Meringue Cheesecake Recipe The Ingredients 18 Chocolate Wafers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 1 Teaspoon of Peppermint Extract 3 (8 ounce) bar of softened Cream Cheese 1 Cup of Sugar 1 Teaspoon of Vanilla Extract 1 Teaspoon of Peppermint Extract 1/2 Cup of crushed Mints 3 Eggs 1 Cup Chocolate Chips 3 Egg Whites 7 ounces (1 jar) Marshmallow Creme

The Directions

For the Crust: Make your cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin.  Combine Chocolate Wafers, melted butter, sugar and extract in a bowl and mix.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side.  Place in refrigerator and allow to hardened. 

For the Filling: Preheat Oven at 350°F.  Melt Chocolate in double boiler over low heat and stir until smooth.  Stir in Crushed Mints.  Remove double boiler from heat and place to the side.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in extracts and mix until blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.  Pour in chocolate-mint combination and mix throughly. 

Pour the mixture into your crust and use offset spatula to smooth out the batter.  Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack.  Place in the refrigerator and allow to set before removing sides. 

For the Topping: Preheat Oven at 450°F.  Beat egg whites until soft peakes form.  Gradually add marshmallow creme, beating until stiff peakes form.  Carefully spread over top of cheesecake.  Bake 3 to 4 minutes or until meringue is lightly browned.  Serve and enjoy your Chocolate Mint Meringue Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.