Ingredients for Lynne's Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 10 ounces (one container) marshmallow creme
- 3 large eggs
- 1/4 cup all-purpose flour
- Graham Cracker Crust
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How to Make Lynne's Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat together 16 ounces (2 packages) of cream cheese (softened), 10 ounces (one container) of marshmallow creme, 3 large eggs, and 1/4 cup all-purpose flour until completely smooth and creamy. Be sure to scrape down the sides of the bowl as you mix.
- Pour the batter into a prepared 9-inch graham cracker crust.
- Bake for 45 minutes, or until the edges are lightly golden brown and the center is just set. The center may still appear slightly jiggly – it will firm up as it cools.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to allow for slow cooling. This prevents cracking.
- Carefully remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours (preferably overnight) before serving to allow the flavors to meld and the cheesecake to set completely.
- Garnish with your favorite toppings, such as whipped cream, chocolate shavings, or fresh berries, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
69g
Carbs
10g
