Butter Pecan Cheesecake with Chocolate Glaze


  • 1 cup all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/2 cup finely chopped pecans
  • 1 tablespoon powdered sugar
Filling and Topping
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 4 eggs
  • 1/2 teaspoon butter flavoring, if desired
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup whipping (heavy) cream
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter or margarine
  • 1/2 cup pecan halves


1 _ Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.

2 _ Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.

3 _ Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).

4 _ Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring 
constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.

5 _ Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.