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Double Chocolate-Pecan Cheesecake
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Double Chocolate-Pecan Cheesecake

6 Hr(s) 30 Min(s)
30 Min(s) Prep
6 Hr(s) Cook
You may never go back to ordinary chocolate cheesecake. Toasted pecans, additional chocolate and a shortbread crust make this dessert unforgettable.
What You Need
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16 servings
Original recipe yields 16 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
25 square shortbread cookie s, finely crushed (about 1-1/2 cups)
1 cup sugar, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 egg s
2/3 cup finely chopped PLANTERS Pecans, toasted, divided
2 Tbsp. light corn syrup
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Let's Make It
1
Heat oven to 350°F.
2
Melt 1 pkg. chocolate as directed on package; cool. Meanwhile, combine cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3
Chop half of the remaining chocolate; set aside. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/3 cups nuts and chopped chocolate; pour over crust.
4
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, shave remaining chocolate. (See tip.)
5
Brush about 1 tsp. corn syrup onto small area on side of cheesecake; press some of the nuts into syrup. Repeat with remaining syrup and nuts until side of cheesecake is evenly coated with nuts. Garnish top of cheesecake with shaved chocolate.
Kitchen Tips
Tip 1
Healthy Living
Save 50 calories and 6g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Tip 2
How to Shave the Chocolate
Hold room-temperature chocolate steadily between your thumb and fingers of one hand over a sheet of waxed paper. Draw a vegetable peeler slowly over flat bottom of chocolate piece to make thick shavings. To make shorter shavings, use the same technique on the narrow sides of the chocolate piece. Add to dessert immediately or refrigerate until ready to use.
Tip 3
Springform Pan Tip
For easier removal of baked cheesecake from bottom of springform pan, insert the bottom rim-side down into springform pan; secure latch. Prepare cheesecake as directed. When ready to serve, carefully remove cheesecake from the base with metal spatula.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 33g
42%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 130mg
43%
Sodium 310mg
13%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 24g
48%
Protein 7g
14%
Vitamin A
15%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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