Chocolate Pecan Cheesecake

Silky cheesecake featuring two layers of chopped pecans and chocolate chip. Thank you Roxana's Home Baking

 

 

1 Pillsbury refrigerated pie crust
2/3 cup (Hershey's) semi-sweet chocolate chips
2/3 cup chopped pecans
2 X 8 oz packages (Philadelphia) cream cheese, room temperature
2 eggs, room temperature
1/2 cup sugar
1/3 cup chopped pecans
2 tablespoons chocolate chips + 1 tablespoon heavy cream

• Heat the oven at 350F.
• Remove the pie crust from the package and let sit at room temperature for 5 minutes.
• With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. 
• Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips. 
• Beat together the cream cheese and sugar.
• Add the eggs, beating until just incorporated.
• Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
• Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
• Remove the cheesecake from the oven
• Let it cool in the pan for 30 minutes at room temperature.
• Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
• Just before serving, sprinkle the cheesecake with the remaining pecans.
• In a small bowl combine the chocolate chips and heavy cream. 
• Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.  
• Keep the leftover cheesecake covered in the refrigerator.