Buttered Pecan Chocolate Chip Cheesecake Recipes

BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

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

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

BUTTERED PECAN CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Crust: melt butter and add to cake mix. Mix well and press into springform pan or any pan of your choosing. I used a springform pan.
• 2. Layer 1: In a sauce pan melt butter, sugar, and water. Bring to a boil and add pecans, boil for 1 minute at a hard boil then remove from heat and add vanilla, mix well and layer 2/3 of mixture on top of crust.
• 3. Layer 2: Add chocolate chips.
• 4. Layer 3: Mix cream cheese and sugar with mixer on medium speed until smooth. Add sour cream and mix well. Add eggs and extract, mix well. Pour over chocolate chips and spread evenly.
• 5. Bake at 325 for 1 hour or until top is slightly brown. Remove from oven and allow it to settle before adding the final layer. Then let cool completely before cutting. Enjoy!

CHOCOLATE-PECAN PIE CHEESECAKE

Steps:

• 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.

CHOCOLATE PECAN CHEESECAKE

Steps:

• In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.