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Christmas Parades

Holiday Cheesecake Recipe

October 27, 2010
Times Leader

16 ServingsPrep: 30 min. Bake: 1-1/2 hours + chilling


1-1/2 cups graham cracker crumbs

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1/2 cup pecan, toasted and finely chopped

2 tablespoons light brown sugar

6 tablespoons butter, melted


4 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 teaspoons vanilla extract

4 eggs, lightly beaten

1 cup (6 ounces) miniature semisweet chocolate chips


2 cups (16 ounces) sour cream

1/4 cup sugar

Assorted candies


Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 5 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.

Bake at 325 for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.