Ingredients:
1 1/2 c. graham cracker crumbs
1/2 c. pecans, toasted and finely chopped
2 Tbsp. light brown sugar
6 Tbsp. butter, melted
FILLING:
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 tsp. vanilla extract
4 eggs, lightly beaten
1 c. (6 oz.) miniature semisweet chocolate chips
TOPPING
2 c. (16 oz.) sour cream
1/4 c. sugar
Assorted candies
Directions:
Place in an ungreased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1 1/2 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed until just combined. Fold in chocolate chips. Pour into crust. Place in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 degrees for 1 1/2 hours 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.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies.
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