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Holiday Cheesecake: My Favorite Cheesecake Of The Year

By Edited May 29, 2015 1 1

My wife loves to cook. She is "hands down" the best cook that I have ever known. What is even better is that she loves to cook for people. Of course, the holidays really excite her because she has her favorite holiday recipes that she reserves for those special occasions. One of the things that I always look forward to is her holiday cheesecake.

Holidays would just not be the same without my wife getting up early to cook the evening meal. Christmas dinner usually takes at least two days to prepare. By the time she is done, there is so much food that there is no room left on our kitchen's peninsula. When I sit down to Christmas Dinner with my family around me I consider myself to be a lucky man.

Usually when I ask her how she does it she simply replies that she just adds a little of this and then a little of that until it tastes right.

This time I pressed her and she relented.

Here is my absolutely favorite holiday cheesecake:

Ingredients:

Crust:

1-1/2 cups graham cracker crumbs

1/2 cup pecans that have been toasted and chopped

2 tablespoons brown sugar

6 tablespoons melted butter

Filling:

4 packages of softened cream cheese

1 cup sugar

4 beaten eggs

3 teaspoons vanilla extract

1 cup miniature semisweet chocolate chips

Topping:

2 cups sour cream

1/4 cup sugar

Crushed peppermint candies

1) Use a 9 inch, springform pan. Spray the pan with cooking spray.

2) Combine graham cracker crumbs, pecans, and brown sugar in a small bowl and then stir in the butter. Press the mixture into the bottom of the sprayed pan and then place the pan on a baking sheet. Bake in over for about 5 minutes at 350. Allow to cool on a wire rack.

3) Whip the cream cheese and sugar in a large bowl until it is smooth and then beat in the eggs and the vanilla until they are combined. Fold in the chocolate chips. Pour this mixture into the crust and then place your springform pan onto a cookie sheet and into the oven. Bake at 325 degrees for 1.5 hours or until it is not shiny.

4) Combine the sour cream and sugar in a small bowl and mix until smooth. Take a spoon and spread this mixture over the hot cheesecake and then spread to cover. Bake for 5 minutes. Cool on a wire rack and then run a knife around the edge of the pan to loosen.

Garnish with your crushed peppermint candies, remove the sides of the pan and then refrigerate overnight.

This cheesecake is guaranteed to get you compliments. This has become a tradition in my house because we all like it so much. Every Christmas Eve we all sit down after eating the enormous prime rib and have a holiday cheesecake. This cheesecake looks as good as it tastes!

The holiday cheesecake is the perfect end to a perfect meal. Like I said at the beginning of this article, I consider myself to be a luck man.

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Comments

Nov 19, 2010 5:01am
MayaTenney
hmmm that sounds absolultely lovely!
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