Cheesecake is a wonderful addition to an elegant Christmas meal as well as making a wonderful gift for someone special. Cheesecake also lends itself well to a wide range of flavors making it a perfect natural for the Christmas dessert table. Have fun decorating this cake in a variety of different ways.
- 1-1/4 cups chocolate wafers, crushed
- 1/2 cup walnuts, chopped
- 2/3 cup sugar divided
- 1/2 cup butter
- 2 packages softened cream cheese
- 2 tbsps. sour cream
- 2 eggs
- 1/2 cup evaporated milk
- 1 tsp lemon juice
For the Topping
- 1-16 oz. container sour cream
- 5 tbsps. sugar
- 1 tsp. vanilla extract
- Candies of your choice and chocolate syrup for decorating.
Add wafer crumbs, walnuts and half the sugar to a small bowl. Melt butter in the microwave and add to the mixture. Stir well until the butter completely coats the other ingredients. Press the mixture into an ungreased 10 inch spring form pan. Press the mixture out carefully so it covers the entire bottom of the pan and goes halfway up the sides. Place crust in the freezer for at least 15 minutes.
Using a mixer or large bowl, beat the cream cheese, sour cream, and the remaining 1/3 cup of sugar until smooth and there is no lumps. Reduce mixer speed to low, and add eggs one at a time slowly, mixing only until combined. Pour filling into the chilled crust and place spring form pan on a cookie sheet. Bake cheesecake at 350 degrees Fahrenheit for 35 to 40 minutes or until the center is almost set. Mix the sour cream, sugar, and vanilla for the topping and add to the top of your cake. Return cake to oven and bake for another 10 minutes. Cool on a wire rack for 10 minutes. Run a knife along the outside of the pan to loosen the crust from the pan, let cool for 1 hour on the wire rack, and then let cool overnight in the refrigerator.
Garnish cheesecake with your choice of Christmas candies and chocolate syrup.