Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • Crust:

  • 1 cup chocolate wafer crumbs
  • 14 cup pecans, chopped
  • 2 tablespoons brown sugar
  • 14 cup butter, melted
  • Filling:

  • 250 g cream cheese
  • 12 cup sugar, divided
  • 3 eggs
  • 1 teaspoon vanilla
  • 6 ounces semisweet chocolate, melted and cooled
  • 1 cup whipping cream, whipped
  • Garnish:

  • 12 cup pecans, chopped
  • 2 ounces semisweet chocolate, melted and cooled

Directions

  1. Crust: Combine crumbs, pecans, sugar and butter .
  2. With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan.
  3. Bake in 325 oven for 8 minutes.
  4. Cool.
  5. Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth.
  6. Beat in egg yolks and vanilla, mixing well.
  7. Blend in melted chocolate. In another bowl, beat egg whites to soft peaks.
  8. Add remaining sugar and beat until stiff peaks form.
  9. Fold egg whites and whipped cream into chocolate mixture. Stir until well blended.
  10. Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil.
  11. Freeze cheesecake for 3 hours or until firm.
  12. When frozen solid, remove from freezer 30 minutes before serving.

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