Print Options

Back to Holiday Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Reviews

Select reviews >

Holiday Cheesecake

Make Christmas dazzle with this show-stopping cheesecake from the experts at our Taste of Home Cooking School. Each slice is overloaded with fun, festive candy toppings.

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

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
FILLING:
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
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
Assorted candies

Directions

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 the 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

2 of 2

Holiday Cheesecake (continued)

Directions (continued)

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. Remove sides of can. Garnish
with candies. Yield: 16 servings.