Black-Bottom Pecan Cheesecake

By knrr2003

Ingredients

• 1/2 (15oz) pkg refrigerated piecrusts
• 1 cup semisweet chocolate morsels
• 3 tbsp whipping cream
• 1 (8oz) pkg cream cheese, softened
• 4 large eggs
• 3/4 cup sugar, divided
• 2 tsp vanilla extract, divided
• 1/4 tsp salt
• 1 cup light corn syrup
• 3 tbsp butter or margarine, melted
• 1-1/2 cups pecan halves
• chocolate syrup (optional)

Details

Servings 8
Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350.

Unroll piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Microwave chocolate morsels and whipping cream in a small glass bowl at medium (50% power) for 1 to 1 1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.

Beat cream cheese, 1 egg, 1/2 sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into pie crust, spreading evenly. Pour cream cheese mixture over chocolate layer.

Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Stir in pecans; pour over cream cheese layer.

Bake at 350 for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.