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No Bake Chocolate Pecan Cheesecake
Yield: 12 Servings
CRUST
1 cup Chocolate wafer crumbs
1/4 cup Pecans, chopped
2 tablespoon Brown sugar
1/4 cup Butter, melted
FILLING
250 g Cream cheese
1/2 cup Sugar, divided
3 Eggs
1 tsp Vanilla
6 oz Semi sweet chocolate, melted and cooled
1 cup Whipping cream, whipped
GARNISH
1/2 cup Pecans, chopped
2 oz Semi sweet chocolate, melted and cooled
CRUST
Combine crumbs, pecans, sugar and butter. With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan. Bake in 325 oven for 8 minutes. Cool.
FILLING
Beat cream cheese and 1/4 cup sugar with electric mixer until smooth. Beat in egg yolks and vanilla, mixing well. Blend in melted chocolate. In another bowl, beat egg whites to soft peaks. Add remaining sugar and beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Stir until well blended. Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil. Freeze cheesecake for 3 hours or until firm. When frozen solid, remove from freezer 30 minutes before serving.
Per serving: 415 Cal 6 g protein 31 g fat 33 g carbohydrates
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
