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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup pecan halves
3 tbsp. butter or margarine
1 lb. cream cheese, softened
1 cup light brown sugar, packed
1/3 cup cocoa
3 eggs
1 tsp. vanilla extract
Sweetened whipped cream
Chocolate Crust:
1 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup cocoa
1/4 cup butter or margarine, melted
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Directions:
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Crust:
Heat oven to 350°F. 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°F.
In large mixer bowl, beat cream cheese and brown sugar until well blended. Add cocoa; beat until blended. Blend in eggs and vanilla. Stir inchopped pecans; pour into crust. Bake 10 minutes. Reduce oven temperature to 250°F; 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.
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