Try this updated version of a traditional cheesecake recipe.
Story Behind the Recipe
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1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs
1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar
1 3/4 cups milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons red food color
4 large Land O Lakes® Eggs
1/2 cup sour cream
2 teaspoons vanilla
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
Chocolate curls, if desired
Heat oven to 350°F. Wrap bottom of 9- or 10-inch springform pan with 2 pieces of aluminum foil. Set aside.
Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan. Bake 8-12 minutes or until set. Cool completely.
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
Combine cream cheese, 3/4 cup sugar, and red food color in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Gradually add 1 egg at a time, beating well after each addition. Add melted chocolate, 1/2 cup sour cream, and 2 teaspoons vanilla; beat at low speed 1-2 minutes or until well mixed.
Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Spread evenly over hot, partially baked cheesecake. Continue baking 5 minutes. Let stand uncovered 30 minutes or until cooled. Loosen sides of cheesecake by running knife around inside of pan. (Do not remove side of pan.) Loosely cover; refrigerate 8 hours or overnight. Remove side of pan. Garnish cheesecake with chocolate curls, if desired. Store refrigerated.
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