BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE
Chocolate and pecans provide a simple addition to a homemade cheesecake - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
- 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.
- 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 Facts : Calories 400, Carbohydrate 26 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg
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