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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very good. Ingredients:
2 ounces chocolate, broken into 1-inch pieces (ghirardelli 60% cacao bittersweet chocolate baking bar) |
1 cup flour |
1 cup finely chopped pecans (they are to go in the crust) |
1/2 cup butter or 1/2 cup margarine, softened |
24 ounces cream cheese, softened |
1 teaspoon pure vanilla extract |
3 eggs |
3/4 cup granulated sugar |
Directions:
1. Preheat oven to 325ºF.
2. CRUST:.
3. Combine flour, pecans, butter or margarine, and brown sugar; mix well.
4. Press the mixture into the bottom of an ungreased 8 or 9 square baking pan.
5. Bake 15-16 minutes, or until light golden brown.
6. Let cool while preparing batter.
7. BATTER:.
8. Melt the chocolate (broken into 1 pieces)in a double boiled over hot, but not boiling, water, water.
9. Stir the chocolate occasionally until smooth.
10. Set aside.
11. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended.
12. Add the eggs, one at a time, mixing well after.
13. Remove 1 cup batter and reserve.
14. Add the melted chocolate to the mixing bowl and combine.
15. Spoon the chocolate batter over the crust.
16. Pour the 1 cup of reserved plain batter over the chocolate batter.
17. Using the blade of a butter knife, swirl the batter to create a marbled effect.
18. Bake 30-35 minutes, or until center is set.
19. Place the pan on wire rack and cool to room temperature.
20. Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.
21. Store in covered in refrigerator.
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