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Festive Holiday Cheesecake

 Festive Holiday Cheesecake
Make Christmas dazzle with this show-stopping cheesecake. Each slice is overloaded with fun, festive candy toppings. —Taste of Home Test Kitchen
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 McCormick® Pure 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

Festive 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.