Butter Pecan Cheesecake with Chocolate Glaze

Name: Butter Pecan Cheesecake with Chocolate Glaze
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 1 cup Gold Medal® all-purpose flour; 1/2 cup butter or margarine (softened); 1/2 cup finely chopped pecans; 1 tablespoon powdered sugar; 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

A butter pecan cheesecake topped with chocolate glaze and finished with candied pecans.

1h 45m

Easy

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Butter Pecan Cheesecake with Chocolate Glaze

Ingredients

Gold Medal® all-purpose flour 1 cup

butter or margarine (softened) 1/2 cup

finely chopped pecans 1/2 cup

powdered sugar 1 tablespoon

cream cheese (softened) 3 packages (8 oz each)

packed brown sugar 1 cup

eggs 4

butter flavoring (if desired) 1/2 teaspoon

vanilla 1 teaspoon

semisweet chocolate chips 1/2 cup

whipping (heavy) cream 1/4 cup

packed brown sugar 1 tablespoon

butter or margarine 1 tablespoon

pecan halves 1/2 cup

Instructions

Step 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.

Step 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.

Step 3

Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).

Step 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.

Step 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.