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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 16 |
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wait till you taste this yummy cheesecake just in time for christmas. Ingredients:
crust.............. |
1-1/2 cups graham cracker crumbs |
1/2 cup pecan, 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 |
4- eggs, lightly beaten |
3- teaspoons vanilla extract |
1- cup (6 ounces) miniature semisweet chocolate chips |
topping |
2- cups (16 ounces) sour cream |
1/4 -cup sugar |
assorted candies |
Directions:
1. Place an ungreased 9-in. springform pan on a double thickness of
2. heavy-duty foil (about 18 in. square). Securely wrap foil around
3. pan.
4. In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter.
5. Press onto bottom and 1-1/2 in. up the sides of prepared pan.
6. Place on a baking sheet. Bake at 350° for 5 minutes. Cool
7. on a wire rack.
8. In a large, bowl, beat cream cheese and sugar until smooth.
9. Beat in eggs and vanilla on low speed just until combined.
10. Fold in chocolate chips.
11. Pour into crust.
12. 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 surface is no longer shiny and center is almost set.
13. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover.
14. Bake for 5 minutes or until topping is just set.
15. Remove pan from water bath. Cool on a wire rack for 10 minutes
16. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
17. Refrigerate overnight
18. Remove sides of pan.
19. Garnish with candies.
20. Yield: 16 servings.
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