24 ounces cream cheese, softened
1 7 1/2-ounce jar Marshmallow Fluff®
2 eggs
3 tablespoons flour
Graham Cracker Crust, unbaked (see recipe)
OR
1 9-ounce ready-to-use crust
Servings: 14
Heat oven to 350ºF. In large mixing bowl beat cream cheese, Fluff®, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving.
Makes 12 to 14 servings.
Notes: Variation: MOCHA CHEESECAKE-To above recipe blend in one 6-ounce pkg. semisweet-chocolate pieces, melted and 314 teaspoon instant coffee granules dissolved in 1/3 cup water when adding Fluff®.
1 7 1/2-ounce jar Marshmallow Fluff®
2 eggs
3 tablespoons flour
Graham Cracker Crust, unbaked (see recipe)
OR
1 9-ounce ready-to-use crust
Servings: 14
Heat oven to 350ºF. In large mixing bowl beat cream cheese, Fluff®, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving.
Makes 12 to 14 servings.
Notes: Variation: MOCHA CHEESECAKE-To above recipe blend in one 6-ounce pkg. semisweet-chocolate pieces, melted and 314 teaspoon instant coffee granules dissolved in 1/3 cup water when adding Fluff®.
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