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Butter Pecan Cheesecake with Chocolate Glaze

(5)
  0 reviews
  • 30 min prep time
  • 8 hr 5 min total time
  • 14 ingredients
  • 16 servings
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Chocolate and pecans provide a delicious topping for this homemade cheesecake - perfect for dessert.

Ingredients

Crust

1
cup all-purpose flour
1/2
cup butter or margarine, softened
1/2
cup finely chopped pecans
1
tablespoon powdered sugar

Filling and Topping

3
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
4
eggs
1/2
teaspoon butter flavoring, if desired
1
teaspoon vanilla
1/2
cup semisweet chocolate chips
1/4
cup whipping (heavy) cream
1
tablespoon packed brown sugar
1
tablespoon butter or margarine
1/2
cup pecan halves

Steps

  • 1 Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
  • 2 Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
  • 3 Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
  • 4 Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
  • 5 Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.
  • 1 Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
  • 2 Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
  • 3 Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
  • 4 Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
  • 5 Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
270
% Daily Value
Total Fat
30g
0%
Saturated Fat
16g
0%
Cholesterol
120mg
0%
Sodium
190mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
1g
0%
Protein
7g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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