This 20 year old Christmas cheesecake recipe is a family favorite. If you follow the directions to a “T,” it should come out perfect!
Recipe type: Dessert
This 20 year old recipe is a family favorite. If you follow the directions to a “T,” it should come out perfect!
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter or margarine melted
- 2 pounds cream cheese
- 1 cup sugar
- 8 ounces sour cream
- 2 eggs
- 1 cup flour
- 3/4 cup heavy whipping cream
- 2 cups (in total) chopped candied cherries red and green raisins, walnuts, candied pineapple
- 1 cup small chocolate chips
- In a 5 quart mixing bowl, place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth.
- Add 8 ounces sour cream and continue mixing until well blended.
- Add 2 eggs and mix for 2 minutes
- Add 1 cup flour and 3/4 cup heavy whipping cream
- Mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
- Fold together and add the candied fruit, raisins, walnuts, pineapple and chocolate chips.
- Prepare your 10 inch x 2 inches spring form pan.
- In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter or margarine.
- Whisk ingredients together with a wire whisk until well combined
- Brush the sides of a spring form pan with a little softened butter and then place the crumbs on the sides and bottom of the pan. The crumbs should stick to the butter.
- Slowly pour cheesecake mix into the crust. Try not to disturb the crumbs too much. The pan will be full.
- The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds.
- If you have batter leftover – just chill it, put some whip cream on it and enjoy.
- Preheat your oven to 275 degrees.
- Place the cheesecake in the oven when it is hot and bake for 55 minutes.
- Shut off the oven and let the cheesecake sit in the oven for an additional 3 hours.
- Remove the cheesecake from the oven and place it on your counter or table for 1 1/2 hours.
- Once the cheesecake has completely cooled at room temperature, place it in the refrigerator for about 2-3 hours.
- Serve cold
For a more festive look, you may add red and green edible glitter or sprinkles.