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Marshmallow-Cookie Cheesecake

Marshmallow-Cookie Cheesecake
This recipe makes 16 servings with 367 calories, 5g of protein, and 27g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. If you have vanilla, graham cracker crumbs, philadelphia cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 15 minutes.

Instructions

1
Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
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Springform PanSpringform Pan
OvenOven
2
Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine. Press firmly onto bottom and 2 inches up side of pan; set aside.
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Graham Cracker CrumbsGraham Cracker Crumbs
MargarineMargarine
SugarSugar
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Frying PanFrying Pan
3
Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended.
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Cream CheeseCream Cheese
SugarSugar
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Hand MixerHand Mixer
BowlBowl
4
Add sour cream and vanilla; mix well.
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Sour CreamSour Cream
VanillaVanilla
5
Add eggs, 1 at a time, mixing just until blended after each addition. Arrange cakes on crust; cover with batter.
Ingredients you will need
CrustCrust
EggEgg
6
Bake 1 hour or until center is almost set. Turn oven off; open door slightly.
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OvenOven
7
Let cheesecake stand in oven 1 hour.
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OvenOven
8
Remove from oven; cool on wire rack at room temperature. Refrigerate at least 4 hours or until chilled. Store leftover cheesecake in refrigerator.
Equipment you will use
Wire RackWire Rack
OvenOven
DifficultyExpert
Ready In6 hrs, 15 m.
Servings16
Health Score1
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