Sunday, January 25, 2015

#3382 - Chocolate Pecan Cheesecake

(by Shirley McNevich)

Crust: 2 sticks softened butter; 2 1/2 cups flour; 1 cup chopped pecans (plus extra pecans for sprinkling)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed)

Topping: 2 - 3oz. boxes Jell-O chocolate INSTANT pudding; 3 cups milk; 1 - 8oz. Cool Whip (thawed)

Crust--in a bowl add softened butter, flour and chopped pecans--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of greased 9 x 13 cake pan. Bake at 375 degrees for 20 minutes or until crust is browned. Cool completely. Batter--in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add thawed Cool Whip--beat until smooth. Pour batter over the cooled crust--refrigerate for 1 hour. Topping--in a mixer add both boxes of chocolate pudding mix and the milk--beat on low until mixed, then beat on medium speed until thickened. Add Cool Whip--beat until smooth. Spread the pudding mixture over the top of the chilled cheesecake, sprinkle more chopped pecans over the top of the pudding, then refrigerate the cheesecake ovenight before cutting and serving.

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