Daily Archives: November 23, 2011

TftCN- Landlubber’s guide- Butter Pecan Cheesecake with Chocolate glaze

 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

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


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.

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Posted by on November 23, 2011 in Landlubber's guide