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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black-Bottom Pecan Cheesecake Recipe

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This recipe for Black-Bottom Pecan Cheesecake is from Simply Homemade Brilinski Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pillsbury refrigerated pie crust
1 c. semisweet chocolate morsels
3 tbsp. whipping cream
1 - 8 oz. cream cheese, softened
4 large eggs
3/4 c. sugar, divided
2 tsp. vanilla extract, divided
1/4 tsp. salt
1 c. light corn syrup
3 tbsp. butter or margarine, melted
1 1/2 c. pecan halves
chocolate syrup (optional)
Directions:
Directions:
Preheat oven to 350º.

Bake pie crust according to directions.

Microwave chocolate morsels and whipping cream in a small glass bowl at medium 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 c. 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 c. sugar, and remaining 1 tsp. vanilla. Stir in pecans; pour over cream cheese layer.

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

 

 

 

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