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Desserts

Chocolate-Pecan Pie Cheesecake

Chocolate-Pecan Pie Cheesecake recipe
photo by:kraft
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

3
cups  PLANTERS Pecan Halves, divided
2
Tbsp.  flour, divided
1
cup  packed brown sugar, divided
1/4
cup  butter, melted, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
tsp.  vanilla
4
 eggs, divided
2
oz.  BAKER'S Semi-Sweet Chocolate, chopped
1/3
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 2 Tbsp. 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 well 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 well 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 4 hours.

Kraft Kitchens Tips

Make Ahead
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.
Size Wise
Sweets can fit into a balanced diet but remember to keep tabs on portions.
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