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Butter Pecan Cheesecake with Chocolate Glaze
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Prep Time:
30 minutes
Total Time:
8 hours 5 minutes
Decadent homemade cheesecake topped with chocolate and pecans for a luxurious dessert.
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
Instructions:
  • Preheat the oven to 400°F. Mix all crust ingredients in a medium bowl using an electric mixer on low speed until crumbly. Press the dough into the bottom and 1 1/2 inches up the sides of an ungreased 9-inch springform pan. Bake for around 7 minutes until golden brown. Allow to cool for 5 minutes before proceeding.
  • Preheat oven to 325°F. In a large bowl, use an electric mixer on medium speed to beat cream cheese until smooth. Add 1 cup brown sugar and beat until creamy. Mix in eggs, butter flavoring, and vanilla, scraping the bowl occasionally, until smooth. Pour mixture into the partially baked crust.
  • Bake for approximately 1 hour and 10 minutes, or until the center is nearly set. Allow it to cool for 15 minutes (the center may slightly sink).
  • Heat chocolate chips and whipping cream together in a saucepan over low heat, stirring constantly until melted and smooth. Spread the luscious chocolate glaze over the cheesecake.
  • In an 8-inch nonstick skillet, heat 1 tablespoon of brown sugar, 1 tablespoon of butter, and pecan halves over low heat, stirring frequently until the sugar is melted and the pecans are toasted. Spread the mixture on waxed paper and allow to cool for 5 minutes. Then arrange the sugared pecans along the edge of the cheesecake. Let the cheesecake cool at room temperature for 2 hours, followed by refrigerating for 4 hours or overnight. To serve, run a metal spatula along the side of the cheesecake to loosen it, remove the side of the pan, and store the cheesecake covered in the refrigerator.

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