Chocolate pecan cheesecake recipe

Ingredients

• 1 Pillsbury refrigerated pie crust


• 2/3 cup (Hershey’s) semi-sweet chocolate chips


• 2/3 cup (Fisher) chopped pecans


• 2 X 8 oz packages (Philadelphia) cream cheese, room temperature


• 2 eggs, room temperature


• 1/2 cup sugar


• 1/3 cup chopped pecans


• 2 tablespoons chocolate chips + 1 tablespoon heavy cream

Instructions

1. Heat the oven at 350F.


2. Remove the pie crust from the package and let sit at room temperature for 5 minutes.


3. With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips.


4. In the mixing bowl of a stand-up mixer, with the paddle attachment on, add the cream cheese and sugar. Beat on slow to medium speed until combined.


5. Add the eggs, beating on low speed just until incorporated.


6. Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.


7. Bake in preheated oven for 35 minutes or until center appears set when gently shaken.


8. Remove the cheesecake from the oven and let cool in the pan for 30 minutes at room temperature.


9. Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.


10. Just before serving, sprinkle the cheesecake with the remaining pecans.


11. In a small bowl combine the chocolate chips and heavy cream. Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.


12. Slice and enjoy!


13. Keep the leftover cheesecake covered in the refrigerator.

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