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20 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp. ground cinnamon
2 tsp. vanilla
4 cups Jet-Puffed Miniature Marshmallows
2 Tbsp. milk
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How do I make it ?
Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 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 centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min.; spoon over cheesecake.
Kraft Kitchen Tips!
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
How to Press Crumb Mixture onto Bottom of Pan to Make Crust
Use bottom of straight-sided glass to press crumb mixture onto bottom of springform pan.
Melt 4 oz. Baker's Semi-Sweet Chocolate as directed on package; use instead of the cocoa powder.
Calories From Fat
% Daily Value
Fat 26 g
Saturated fat 15 g
Cholesterol 120 mg
Sodium 350 mg
Carbohydrate 36 g
Fibre 1 g
Sugars 27 g
Protein 7 g
16 servings, 1 piece (106 g) each
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.