Poinsettia Cheesecake

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect to serve with coffee at parties

Ingredients

  • c. graham cracker crumbs (about 18 crackers)
  • ¼ c. sugar
  • ½ c. butter or regular margarine
  • 1 c. creamed cottage cheese, sieved
  • 2 (3 oz.) pkgs. cream cheese
  • 2 eggs
  • ½ c. sugar
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ½ c. dairy sour cream
  • 2 tblsp. sugar
  • ½ tsp. vanilla
  • 3 maraschino cherries, quartered
  • 3 citron strips

Method

  • Combine crumbs and ¼ c. sugar.
  • Melt butter; cool. Mix thoroughly with crumbs. Press mixture onto bottom and sides of a well-greased 9" spring-form pan (or other round pan with deep sides). Bake in moderate oven (350°) 8 minutes. Cool.
  • Blend until smooth cottage cheese, cream cheese, eggs, the ½ c. sugar, 1 tsp. vanilla and salt. Pour into crust. Bake in moderate oven (350°) about 18 minutes, or until set.
  • Blend together sour cream, 2 tblsp. sugar and ½ tsp. vanilla. Spread over top of cheesecake.
  • Arrange cherries and citron, poinsettia fashion, over cream topping. Chill overnight.