Butter Pecan Cheesecake with Chocolate Glaze
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/2 cup finely chopped pecans
1 tablespoon powdered sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup packed brown sugar
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
Heat oven to 400ºF. 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.
Reduce oven temperature to 325ºF. 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
Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
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.
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.