Festive New York-Style Cheesecake

Name: Festive New York-Style Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 1-1/4 cups crushed chocolate wafers; 1/2 cup chopped walnuts; 1/3 cup sugar; 1/2 cup butter, melted; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 3 tablespoons sour cream; 1/3 cup sugar; 2 large eggs, lightly beaten; 1/2 cup evaporated milk; 1 teaspoon lemon juice; TOPPING:; 2 cups sour cream; 5 tablespoons sugar; 1 teaspoon vanilla extract; Assorted candies and chocolate syrup

My mother-in-law received this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It's our favorite holiday dessert. —Gloria A. Warczak, Cedarburg, Wisconsin

Ingredients

1-1/4 cups crushed chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1 teaspoon lemon juice
TOPPING:
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Assorted candies and chocolate syrup

Directions

In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. 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 and drizzle with chocolate syrup. Refrigerate leftovers.

Nutrition Facts

1 slice (calculated without candies and chocolate syrup): 458 calories, 34g fat (20g saturated fat), 130mg cholesterol, 270mg sodium, 29g carbohydrate (23g sugars, 1g fiber), 8g protein.

Originally published as New York-Style Cheesecake in Taste of Home Cooking School Made Easy Cookbook Fall 2011

Reviews

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Christina

Feb 18, 2018

Great recipe! I've made this several times.
ashley1723

Dec 17, 2014

great for Christmas!
Phoenix20512

Dec 20, 2013

Mistake?? 2 cups (16 ounces each) sour cream. Don't you mean 8 oz ea since 1 cup has 8 oz.
seekere

Dec 11, 2013

delicious
luvdessert

Dec 2, 2013

a quart of sour cream for the topping??? Certainly doesn't sound right to me!
bakergirlmd

Dec 2, 2013

For a 10-inch springform pan, this is going to be a very small cheesecake! I would suggest doubling the filling in order to have a decently sized cake. I also think chocolate syrup would be too runny; a fudge sauce that is slightly warmed up has a thicker consistency and won't run down the sides of the cake.