>From the Meals.com website...
This Yuletide Cheesecake makes a delicious elegant dessert for all your holiday
Preparation Time 30 mins.
Cooking Time 50 mins.
Refrigerating Time 180 mins.
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
36 NESTLÉ BUTTERFINGER or Milk Chocolate Jingles
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs
1 container (16 oz.) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
PREHEAT oven to 350° F.
GREASE bottom and side of 9-inch springform pan.
COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of
prepared pan. Place in freezer for 5 minutes.
SET aside 12 Nestlé Jingles to use for garnish. Unwrap and cut remaining Nestlé
Jingles in quarters.
BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla
extract. Beat in eggs one at a time, beating well after each addition. Sprinkle
cut Nestlé Jingles over bottom of crust to 1/2-inch from edge. Pour filling
BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2
minutes before adding sour cream topping.
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread
over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool
on wire rack.
REFRIGERATE for several hours or overnight. Remove side of springform pan.
Garnish each slice with one unwrapped Nestlé Jingle.
Serving Size: 12
~~~***Rhonda G in Missouri***~ ~~
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