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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stroke of Midnight Chocolate Cheesecake Recipe

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This recipe for Stroke of Midnight Chocolate Cheesecake is from Corrigan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs
1 package mini marshmallows
Directions:
Directions:
Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with mini marshmallows, place under broiler until marshmallows are toasted golden brown.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Prep time 30 minutes; total time 6 hours
Personal Notes:
Personal Notes:
The only reason I tried this recipe was because I liked the idea of the toasted marshmallows...but for a while, this was Tim's favorite birthday dessert.

 

 

 

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