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Creamy Mallow Cheesecake

  • Prep Time: 20 minutes (4 hours 20 minutes)
  • Serving Size: 12
  • 25 NILLA Wafers, Finely Crushed (about 1 Cup)
  • 1/4 cup (1/2 stick) Butter Or Margarine, Melted
  • 4 cups JET-PUFFED Miniature Marshmallows
  • 1/3 cup Milk
  • 2 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
  • 2 teaspoons Grated Lemon Peel
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla
  • 1 cup Whipping Cream, Whipped
  • MIX wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.

    PLACE marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.

    BEAT cream cheese, lemon peel, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

    KRAFT KITCHENS TIPS

    Size It Up

    ince this indulgent special-occasion cheesecake makes 12 servings, it's a perfect dessert to serve at your next party.

    RECIPE COURTESY OF KRAFT FOODS

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