No-Bake Chocolate Cheesecake
Preparation Time 32 mins.
Cooking Time 14 mins.
5 ounces pecans, toasted
3/4 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup margarine, melted
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
11 ounces cream cheese, softened
1/3 cup sugar
1/4 cup margarine, softened
2 1/2 teaspoons vanilla, separated
2 cups whipping cream, divided
1 package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
2 tablespoons sugar
1/2 cup peaches in syrup, chopped
1 cup cream
1 teaspoon vanilla
Toast pecans in a shallow baking pan at 350 degrees for 8 to 10 minutes, stirring frequently; cool and grind fine. Combine the nuts with vanilla wafer crumbs, powdered sugar, and 1/4 cup melted margarine. Press onto the bottom and 1-1/2' up the side of a 9' springform pan; set aside.
Melt semi-sweet chocolate chips in the top of a double boiler over hot, not boiling, water, stirring until smooth.
Combine softened cream cheese and 1/3 cup sugar in a large mixer bowl; add 1/4 cup softened margarine, beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat in the melted chocolate all at once.
Whip 1 cup cream until stiff; fold into the chocolate mixture. Spoon into the prepared crust and chill.
Meanwhile, sprinkle unflavored gelatin over cold water; allow to stand a few minutes until softened. Add boiling water and stir until the gelatin is dissolved.
Whip remaining cream and 2 tablespoons sugar until stiff; beat in the gelatin mixture and 1 teaspoon vanilla. Fold in drained, chopped peaches. Spread on top of the chocolate cream cheese mixture.. Chill.
Serving Size: 12
Tuesday, December 2, 2008