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Name: Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 Sticks (3/4 cup) unsalted; 1 c Pecans chopped; 1 ts Vanilla; 3 8-oz packages cream cheese;; 1 c Sour cream at room; 1 c Sugar; 3 lg Eggs; 12 oz Semi-sweet chocolate;; 1 Chocolate graham wafer pie

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INGREDIENTS

1 1/2 Sticks (3/4 cup) unsalted
1 c Pecans ; chopped
1 ts Vanilla
3 8-oz packages cream cheese;
1 c Sour cream at room
1 c Sugar
3 lg Eggs
12 oz Semi-sweet chocolate;
1 Chocolate graham wafer pie

Servings

INSTRUCTIONS

In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325oF oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan. Sprinkle the confectioners sugar and the cocoa powder decoratively over the cheesecake. From: Jody Prival Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster on Nov 08, 1997

NOTES

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Chocolate Cheesecake

1 1/2 Sticks (3/4 cup) unsalted
1 c Pecans chopped
1 ts Vanilla
3 8-oz packages cream cheese;
1 c Sour cream at room
1 c Sugar
3 lg Eggs
12 oz Semi-sweet chocolate;
1 Chocolate graham wafer pie

In a large metal bowl set over a pan of barely simmering water melt the  chocolate and the butter, stirring until the mixture is smooth, stir in the  sour cream and the vanilla, and let the mixture cool. In a bowl beat  together the eggs and the sugar until the mixture is thick and pale and  forms a ribbon when the beaters are lifted and beat in the cream cheese.  Stir in the chocolate mixture and fold in the pecans.    Pour the filling into the prepared crust and bake the cheesecake in the  middle of a preheated 325oF oven for 2 hours, or until it is just set. (The  cake will fall in the middle.) Let the cheesecake cool in the pan on a  rack, chill it, covered loosely, overnight, and remove the side of the pan.  Sprinkle the confectioners sugar and the cocoa powder decoratively over  the cheesecake.    From: Jody Prival    Busted and entered for you by: Bill Webster  Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@pipeline.com>  on Nov 08, 1997

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Nutrition

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Serving Size: 1 Serving (1799g)
Recipe Makes: 1 Servings

Calories: 5769
Calories from Fat: 2284 (40%)

Amt Per Serving		% DV

	Total Fat 253.8g	338 %
	Saturated Fat 89.6g	448 %
	Monounsaturated Fat 106.5g
	Polyunsanturated Fat 37g
Cholesterol 3172.5mg		976 %
Sodium 1087.3mg		37 %
Potassium 2696.5mg		71 %
Total Carbohydrate 833.3g		245 %
	Dietary Fiber 30.3g	121 %
	Sugars, other 803g
Protein 118.5g		169 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5769

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