This is a fantastic "show stopper." And, I happen to know it is Santa's favorite, especially when you top it with a little crushed candy cane whipped cream. You have to do something with those broken candy canes!
Ingredients for crust
1 cup chocolate wafer crumbs
1/4 cup butter
1/2 cup pecans - finely chopped
Ingredients for the cheesecake filling
3 pkg. softened cream cheese
1 cup of sugar
4 eggs
8 oz. semisweet choc. - melted and cooled a little
2 T. cocoa
2 tsp vanilla
2 cups sour cream
1/2 cup butter - melted
Garnish with whipped cream
Directions for crust
- Combine wafer crumbs melted butter and pecans.
- Press evenly onto bottom and sides of a 10-inch spring-form pan.
- Cover outside of pan with foil to prevent leakage of filling.
- Chill
Directions for filling
- Beat softened cream cheese until fluffy in a large mixing bowl.
- Gradually add sugar
- Beat in eggs one at a time until well blended
- Stir in melted chocolate, melted butter, cocoa, and vanilla - mix well.
- Fold in sour cream.
- Pour into the prepared springform pan containing cookie crust.
- Place pan on cookie sheet for support and bake at 350 for 50 to 55 minutes. (The time on this can vary according to your oven. I usually look for the cheesecake to crack a little across the center. The last time I made it, it took 75 min.)
- Remove from oven and cool.
- Refrigerate overnight.
- Garnish with whipped cream.
Hint" This is very rich and a little goes a long way. I like to cut cheesecake using tightly stretched dental floss. Use it to cut through the cheesecake and then let go of it to pull it out the other side. Works great! Enjoy this family favorite.
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