Rating: 4.5 stars
10 Ratings
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  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 6

Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake filling sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.

Recipe by Southern Living December 2005

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Recipe Summary

prep:
30 mins
bake:
1 hr 15 mins
chill:
8 hrs
total:
9 hrs 45 mins
Yield:
Makes 2 (9-inch) cheesecakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

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  • Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

  • Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

  • Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

  • Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

  • Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

  • Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Chef's Notes

We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

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