Don’t wait until Thanksgiving to bake this chocolate pecan cheesecake! Silky cheesecake featuring two layersof chopped pecans and chocolate chips will make everyone rave about this recipe!
Cheesecake is one of those desserts you can’t go wrong with. Either using cream cheese, ricotta cheese or the tangy goat cheese this decadent dessert will always make my heart skip a beat.
This Thanksgiving I’m trying to be more organized. Trying to have our menu written down at least one week in advance. You know what that means – lots of taste testing!
Yesterday I was playing around with a pumpkin bread for our Thanksgiving breakfast. While I still don’t know if that’s the right bread for our holiday breakfast I’m happy to say I have the dessert part covered! As in this chocolate pecan cheesecake and a pumpkin pecan roll cake!
Today will talk about the silky chocolate pecan cheesecake!
In my attempt of creating a fall inspired dessert fit for the Holiday season, pecans seem appropriate to be considered one of the ingredients. Simple pecan pie has never been a top choice dessert around here unless, of course, combined with chocolate but cheesecake has always been a favorite of ours.
To make a light, velvety cheesecake that won’t be too heavy on our tummies I decided to keep things simple.
For the crust I used Pillsbury pie crust. We all try to make a 7 course meal to impress family at Holiday dinner table but no one needs to know you cut corners and used a store-bought pie crust to make this cheesecake. Let’s keep it our secret!
For the filling I used 2 packages of cream cheese mixed with eggs and sugar poured over a layer of chopped pecans and chocolate chips.
Once the cheesecake is baked and chilled I decorated it with more chopped pecans and drizzled some chocolate ganache on top.
The cheesecake was just as I was excepting. Smooth and velvety, with crunchy pecans in every bite.Now I have a dessert worthy of my Thanksgiving table, don’t you think?
You know what day is today? It’s the first Monday of the month, that means it’s time to party! Bring on the chocolate and the pecans!
Yes! Pecans are the secret ingredient this month!
If you’re new here and would like to party along with us, we’ll happy to have you. Here are the few simple rules everyone has to follow so we can all have fun!
1.)Blog about your chocolate treat.Your recipe must include the two ingredients we choose. It can be a simple no bake treat or asophisticatedlayer cake, the complexity level of the recipe is totally up to you.
2.)Include a linkback to amonthlyround-up or theChocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3.)Your recipe must be published during thecurrentmonth.Please do not link old recipes, they will be deleted.
All submitted posts will be pinned to theChocolatepartyPinterest boardand will be promoted onother social media platformusing the #chocolateparty hashtag.
I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and whatingredientswe pick for the next parties, join ourFacebook group.
Chocolate pecan cheesecake recipe
Yields one 11" round cheesecake
Silky cheesecake featuring two layers of chopped pecans and chocolate chips will be the centerpiece of your holiday table!
10 minPrep Time
35 minCook Time
4 hrTotal Time
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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
- Heat the oven at 350F.
- Remove the pie crust from the package and let sit at room temperature for 5 minutes.
- 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.
- 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.
- Add the eggs, beating on low speed just until incorporated.
- Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
- Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
- Remove the cheesecake from the oven and let cool in the pan for 30 minutes at room temperature.
- Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
- Just before serving, sprinkle the cheesecake with the remaining pecans.
- 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.
- Slice and enjoy!
- Keep the leftover cheesecake covered in the refrigerator.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Looking for more chocolate pecan recipes? Check out these tempting desserts my friends brought to the chocolate party!
