No Bake Chocolate Pecan Cheesecake

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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Crust:
  • 1
    cup chocolate wafer crumbs
  • 14
    cup pecans, chopped
  • 2
    tablespoons brown sugar
  • 14
    cup butter, melted
  • Filling:
  • 12
    cup sugar, divided
  • 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
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DIRECTIONS

  • 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.
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