Ingredientes para No Bake Chocolate Pecan Cheesecake
- Chocolate Wafer Crumbs
- ½ cup chopped pecans (plus ½ cup for garnish)
- Brown Sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 16 ounces cream cheese, softened
- ¼ cup granulated sugar (plus ¼ cup for meringue)
- Eggs
- 1 teaspoon vanilla extract
- Semisweet Chocolate
- Whipping Cream
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Cómo preparar No Bake Chocolate Pecan Cheesecake
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of a lightly greased 9-inch springform pan using the back of a spoon or your fingers.
- **Filling:** In a large bowl, beat 16 ounces cream cheese and ¼ cup granulated sugar with an electric mixer until smooth and creamy.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract until well combined.
- Melt 6 ounces of semi-sweet chocolate chips and gently stir them into the cream cheese mixture until smooth.
- In a separate clean bowl, beat 2 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites and 1 cup of whipped cream until just combined. Be careful not to overmix.
- Pour the filling over the prepared crust and spread evenly.
- **Garnish:** Sprinkle with ½ cup chopped pecans and drizzle with 2 tablespoons melted semi-sweet chocolate.
- Cover the springform pan tightly with plastic wrap or aluminum foil.
- Freeze for at least 3 hours, or preferably overnight, until firm.
- Before serving, remove the cheesecake from the freezer 30 minutes before serving to allow it to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
94g
Carbs
8g
