Black bottom pecan cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 627.0
- Total Fat: 39.4 g
- Cholesterol: 155.1 mg
- Sodium: 200.0 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 3.2 g
- Protein: 8.2 g
View full nutritional breakdown of Black bottom pecan cheesecake calories by ingredient
Number of Servings: 8
Ingredients
-
½ (15-oz) package refrigerated piecrusts
1 cup semisweet chocolate morsels
3 Tbsp. whipping cream
1 (8-oz) package cream cheese, softened
4 large eggs
¾ cup sugar, divided
2 tsp. vanilla extract, divided
¼ tsp. salt
1 cup light corn syrup
3 Tbsp. butter or margarine, melted
1½ cups pecan halves
Chocolate syrup (optional)
Directions
1. Preheat oven to 350°.
2. Unroll piecrust; fit into a 9-ingch pie plate according to package directions. Fold edges under, and crimp.
3. Microwave chocolate morsels and whipping cream in a small glass bowl at MEDIUM (50% power) 1 to 1½ minutes or until morsels begin to melt. Whisk until smooth. Set aside.
4. Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evening. Pour cream cheese mixture over chocolate layer.
5. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining ¼ cup sugar, and remaining 1 tsp. vanilla. Stir in pecans; pour over cream cheese layer.
6. bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slide with chocolate syrup, if desired.
Makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHARIOT34.
2. Unroll piecrust; fit into a 9-ingch pie plate according to package directions. Fold edges under, and crimp.
3. Microwave chocolate morsels and whipping cream in a small glass bowl at MEDIUM (50% power) 1 to 1½ minutes or until morsels begin to melt. Whisk until smooth. Set aside.
4. Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evening. Pour cream cheese mixture over chocolate layer.
5. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining ¼ cup sugar, and remaining 1 tsp. vanilla. Stir in pecans; pour over cream cheese layer.
6. bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slide with chocolate syrup, if desired.
Makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHARIOT34.