| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco2 | 12 | servings | |
INGREDIENTS
| 1 | c | Pecan halves |
| 3 | tb | Butter or margarine |
| 1 | lb | Cream cheese; softened |
| 1 | c | Packed light brown sugar |
| 1/3 | c | Cocoa |
| 3 | Eggs | |
| 1 | ts | Vanilla extract |
| Sweetened whipped cream | ||
| Chocolate Crust | ||
| 1 | c | Vanilla wafer crumbs |
| 1/4 | c | Powdered sugar |
| 1/4 | c | Cocoa |
| 1/4 | c | Butter or margarine; melted |
INSTRUCTIONS
Crust: Heat oven to 350 degrees. In medium bowl, stir together crumbs, powdered sugar and cocoa. Add butter; blend well. Press mixture onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes. Cook slightly. Cake: Set aside 12 pecan halves for garnish; finely chop remaining pecans (will have about 3/4 cup). In medium skillet, melt butter; add chopped pecans. Saute over medium heat, stirring frequently, just until golden. Place pecans on paper towels to drain. Heat oven to 400 degrees. In large mixer bowl, beat cream cheese and brown sugar until well blended. Add cocoa; beat until blended. Blend in eggs and vanilla. Stir in chopped pecans; pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 45 minutes. With knife loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate at least 6 hours. Garnish with whipped cream and pecan halves. Refrigerate leftovers. 10 to 12 servings Recipe by: J. Morrissey <janetm@online.magnus1.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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