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Frozen Chocolate Cheesecake Torte

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Submitted by ynet

YIELD

1 cake

PREP

25 min

COOK

0 min

READY

9 hrs

Ingredients

1 237
4 6E+1
TABLESPOON ML BUTTER
melted
8 231.2
OUNCE ML/G CREAM CHEESE
softened
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
0.6
TEASPOON ML SALT
3 86.7
OUNCE ML/G UNSWEETENED CHOCOLATE
unsweetened, melt
1 ½ 355
CUP ML HEAVY WHIPPING CREAM
whipped
¾ 177
CUP ML PECANS
chopped

Directions

Preheat oven to 350℉ (180℃).

In a small bowl, combine crumbs and butter;mix well.

Press firmly into bottom of a 9-inch springform pan.

Bake 10 Minutes.

In a medium bowl, combine cream cheese, sugar, vanilla and salt.

Beat with electric mixer on medium speed until smooth.

Add chocolate and beat 2 minutes.

Fold in whipped cream.

Stir in pecans.

Turn into baked crust, spreading evenly.

Freeze eight hours or longer, until firm.

Cover tightly and store in freezer.

Remove from freezer ½ hour before serving for ease in cutting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 855 73% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 35g 177%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 346mg 14%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 36% Vitamin C 1%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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