Butter Pecan Cheesecake with Chocolate Glaze

 

1

cup Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1/2

cup finely chopped pecans

1

tablespoon powdered sugar

3

packages (8 oz each) cream cheese, softened

1

cup packed brown sugar

4

eggs

1/2

teaspoon butter flavoring, if desired

1

teaspoon vanilla

1/2

cup semisweet chocolate chips

1/4

cup whipping (heavy) cream

1

tablespoon packed brown sugar

1

tablespoon butter or margarine

1/2

cup pecan halves

• 1 Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
• 2 Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
• 3 Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
• 4 Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
• 5 Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.