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Chocolate Pecan Cheesecake With Raspberry Sauce

Chocolate Pecan Cheesecake With Raspberry Sauce

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories620
Calories from Fat0
Total Fat45 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories620
Calories from Fat0
Total Fat45 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • PECAN CRUMB CRUST (recipe follows)
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 3 packages cream cheese (8 oz. each) , softened
  • 1 can sweetened condensed milk (14 oz.)
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1-1/2 cups Sweetened whipped cream
  • Additional pecans
  • RASPBERRY SAUCE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Prepare PECAN CRUMB CRUST.
  • 2. Stir together cocoa and butter in small bowl until smooth. Beat cream cheese in large bowl until fluffy. Add cocoa mixture; mix well. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; beat well. Pour batter over prepared crust.
  • 3. Bake 1 hour or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Just before serving top with whipped cream; garnish with additional pecans. Serve with RASPBERRY SAUCE. Cover; refrigerate leftover cheesecake and sauce. Makes 12 servings.
  • PECAN CRUMB CRUST: Stir together 3/4 cup graham cracker crumbs, 3/4 cup pecan pieces, toasted and finely chopped*, 1/4 cup packed light brown sugar and 2 tablespoons melted butter or margarine in medium bowl. Press mixture firmly onto bottom of 9-inch springform pan.
  • RASPBERRY SAUCE: Combine 1 package (10 oz.) frozen red raspberries in light syrup, thawed, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch in small saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Cool. Refrigerate. About 1-1/3 cups sauce.
  • *To toast pecans: Heat oven to 300°F. Spread pecans in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until crisp and light brown.

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Ingredients sitting on a table

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