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Frozen Chocolate Mocha Cheesecake

A friend served this to top off a scrumptious meal and I have been addicted ever since. A decadent dessert, perfect to have in your freezer and serve when special guests pop over for a visit during the holidays. The flavor is rich and creamy with a wonderful touch of mocha.

$22.00 FULLSIZED-4-6-SERVINGS
Food items may appear slightly different than pictured.

Description

A friend served this to top off a scrumptious meal and I have been addicted ever since. A decadent dessert, perfect to have in your freezer and serve when special guests pop over for a surprise visit during the holidays. The flavor is rich and creamy with a wonderful touch of mocha.

Additional information

Size

Downsized 2-3 Servings, Fullsized 4-6 Servings

Nutritional Info

There is no information for this dish at this time, please check bavk later.

Cooking Instructions

Pecan Rum Cheesecake
Thaw completely in the fridge. Preheat the oven to 300°F. Melt your portion of ¼ cup of butter and then mix with wafer crust mixture; press into the bottom of a 9” springform pan. Stir the cheese mixture to combine all ingredients smoothly then pour it into the springform pan. Bake at 300°F for 35-40 minutes, or until the cake springs back when lightly touched. Chill. For the sauce, melt the 2 Tbsp butter in a small sauce pan. Add the cornstarch, water, brown sugar mixture to the butter. Bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Just before serving add the pecans. Remove the sides of the springform pan from the cheesecake. Serve with the sauce!