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Chocolate-Pecan Pie Cheesecake

Chocolate-Pecan Pie Cheesecake recipe
photo by:kraft
Chocolate? Yes, please. Pecan pie? Don't mind if I do! Cheesecake? Love some! Finally, you'll see how it feels to please all the people, all the time.
30 min
6 hr 30 min
16 servings

What You Need

cups  PLANTERS Pecan Halves, divided
Tbsp.  flour, divided
cup  packed brown sugar, divided
cup  butter, melted, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
tsp.  vanilla
 eggs, divided
oz.  BAKER'S Semi-Sweet Chocolate, chopped
cup  dark corn syrup

Make It

HEAT oven to 325ºF.

USE pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.

MEANWHILE, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.

SPOON nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Kraft Kitchens Tips

Size Wise
This occasional treat can still fit into a healthful eating plan when you balance out your food choices throughout the day.
Make Ahead
This creamy cheesecake can be refrigerated up to 24 hours before serving.
How to Test for Doneness
Check a cheesecake for doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into center as this may cause cheesecake to crack when cooling.
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