This recipe was originally found via Betty Crocker though it can be modified to use dark, or white chocolate, or even use a Graham cracker crust instead . But here is the original recipe. I hope you enjoy it. 🙂
Butter Pecan Cheesecake with Chocolate glaze
Prep time 30 mins
Total time 8:05
Makes 16 servings
1 cup Gold Medal all purpose flour
1/2 cup butter or margarine, softened
1/2 cup finely chopped pecans
1 tablespoon powdered sugar
Filling and Topping
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
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
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.