Try this Chocolate Praline Cheesecake recipe, or contribute your own.
Suggest a better descriptionCrust: Heat oven to 350 degrees. In medium bowl, stir together crumbs, powdered sugar and cocoa. Add butter; blend well. Press mixture onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes. Cook slightly. Cake: Set aside 12 pecan halves for garnish; finely chop remaining pecans (will have about 3/4 cup). In medium skillet, melt butter; add chopped pecans. Saute over medium heat, stirring frequently, just until golden. Place pecans on paper towels to drain. Heat oven to 400 degrees. In large mixer bowl, beat cream cheese and brown sugar until well blended. Add cocoa; beat until blended. Blend in eggs and vanilla. Stir in chopped pecans; pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 45 minutes. With knife loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate at least 6 hours. Garnish with whipped cream and pecan halves. Refrigerate leftovers. 10 to 12 servings Recipe by: J. Morrissey
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 12 | ||
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Calories: 2562 | ||
Calories from Fat: 2233 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 248.1g | 331 % | |
Saturated Fat 125.2g | 626 % | |
Monounsaturated Fat 71.9g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 944mg | 290 % | |
Sodium 2085.1mg | 72 % | |
Potassium 1087.7mg | 29 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 45.7g | ||
Protein 47.1g | 67 % | |
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. |
Calories per serving: 2562
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