Merry Christmas to all of our friends, family, and the in-between!
We are celebrating in Houston today with some good friends, food, movies, games, and even better company.
I thought I'd leave you all with this holiday cheesecake I made for today.
1 1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
4 packages 8 oz Philadelphia Cream Cheese
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup miniature semisweet chocolate chips
2 cups (16 oz) sour cream
1/4 cup sugar
Red and Green M and Ms
Red and Green Sprinkles
1. Place an ungreased 9 inch springform pan on double thickness of heavy-duty foil. Securely wrap foil around the pan.
2. In a small bowl, combine the cracker crumbs, pecans (I did both in the food processor) and brown sugar, stir in butter. Press onto bottom and 1 1/2 inches up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 5 minutes. Cool on a wire rack.
3. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add eggs, beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1-2 inches of boiled water to larger pan (puts the cheesecake in a water bath to prevent cracking, you can refill as needed).
4. Bake at 325 degrees for 1 hour and twenty minutes, 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. After the cheesecake is done baking, leave it in the oven, turn the oven off, and crack open the oven door with a wooden spoon for one hour (also helps prevent cracking).
5. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Remove sides of can. Garnish with candies and sprinkles.