Just like the name says, this cheesecake is loaded with chocolate and pecans. Made with a chocolate cookie crumb crust, toasted pecans and a chocolate drizzle, our Chocolate-Pecan Cheesecake is sure to satisfy your dessert craving.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
1/3 cup chopped pecans
1/3 cup chocolate syrup
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How do I make it ?
Heat oven to 350°F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Top with nuts and syrup just before serving.
Kraft Kitchen Tips!
Cheesecake can be made up to 1 month in advance. Cool completely before wrapping tightly and freezing until ready to serve. Thaw in refrigerator and garnish just before serving.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 12 g
Cholesterol 100 mg
Sodium 310 mg
Carbohydrate 21 g
Fibre 1 g
Sugars 15 g
Protein 6 g
Makes 16 servings, 1 piece (75 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.