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    M&M Cheesecake

    Source of Recipe

    Linda's Busy Kitchen

    List of Ingredients

    1 c. chocolate cream sandwich cookies, crushed
    3 8 oz. pkgs. cream cheese
    3/4 c. sugar
    2 T. flour
    3 eggs
    1 tsp. vanilla
    1 pkg. M&M'SŪ Chocolate Mini Baking Bits
    3 T. butter or margarine, melted


    Preheat oven to 350.

    Measure out 1 c. of crushed chocolate cream sandwich cookies, and
    put this in a small bowl.

    Melt 3 T. of margarine or butter. Pour the melted butter over the
    cookie crumbs while stirring mixture with fork.

    Once the mixture is moist, pour crumbs onto bottom of 9" springform
    pan. Press crumbs evenly onto the bottom of pan using fingertips.

    Bake crust in oven for 10 mins. After 10 mins., put crust to the

    Soften cream cheese. (Follow directions on box for softening cream

    Mix cream cheese with 3/4 c. of sugar and 2 T. of flour in mixing
    bowl, on med. speed, until creamy and well mixed.

    Scrape side of bowl and add 1 egg at a time to cream cheese mixture,
    mixing well after each egg is added. Once the eggs are added, stir in
    the vanilla.

    Next stir in 3/4's of the M&M'SŪ Chocolate Mini Baking Bits.

    Pour cream cheese mixture into the springform pan.

    With the last 1/4 of M&M'SŪ Chocolate Mini Baking Bits place them
    lightly on the top of the cake.

    Bake the cake at 350, for 15 mins., then turn oven down to 250.

    Bake an additional 30 mins., or until the top looks dry and cake has
    very little movement in center.

    When done baking, carefully slide flat knife or spatula preferably
    around edge of cake. Place in refrigerator over night.

    Cheesecake can be stored in the freezer for 6 months.

    Just place in a lg. plastic freezer bag.




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