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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description:
Ingredients: Crust
1 1/2 cups pecan pieces --
shelled
4 teaspoons artificial
sweetener -- splenda
2 tablespoons
unsweetened cocoa
powder -- saco premium
3 tablespoons unsalted
butter


FILLING
16 ounces cream cheese --
philadelphia brand
2 eggs
2 teaspoons vanilla
1/2 cup artificial sweetener
-- Splenda (other artifical
sweeteners WILL NOT
WORK here)
1/2 cup unsweetened
cocoa powder -- saco
premium
How To Prepare: Crust: In food processor,
process nuts until almost
becomes a nut
butter. It should be finely
ground, like meal, but just
starting to "cream" on the
sides/bottom of the food
processor.


Add Splenda and cocoa,
pulse until mixed in
thoroughly. Melt butter.
Transfer nut mixture to
medium sized bowl, and
drizzle with melted
butter, tossing with a fork to
coat.


Spray a 9-in pie plate (not
glass!) with cooking spray,
and press nut
mixture onto sides and
bottom. Bake at 350
degrees for 11 minutes (do
not overcook as this will
make the crust taste burnt!).
Cool on wire rack
for 10 minutes.


Filling: In food processor,
process cream cheese until
mostly smooth,
add eggs, blend until very
smooth and creamy. Add
vanilla, Splenda and cocoa,
process
until well blended.


Pour into cooled crust, bake
at 350 degrees for 40
minutes or until the
center still jiggles slightly
when you take it out. Let it
cool on a
wire rack for 30 minutes,
then chill in refrigerator for
at least 4 hours. I
have found that the
cheesecakes taste better
and have a better texture
if they are allowed to chill
overnight.


Top with a little homemade
whipped cream and a few
raspberries for a
truly decadent dessert. For
true chocoholics only!
Number of Servings: 9
Carbs per serving - include all nutritional information if known: 83g carbs total
Effort (Easy, Average, Difficult): Easy
 


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