Butter-Pecan Cheesecake with Chocolate Ganache

Need a change from your holiday pie rut?  This is a fabulous "winter" cheesecake alternate.  It was by far the easiest cheesecake I've ever made- no water bath needed!  Simple ingredients- the only thing I had to buy fresh was the whipping cream!

Crust: 

1 cup flour

1 stick butter or margarine, softened

1/2 cup pecans

1 tablespoon powdered sugar

Filling and topping:

3-8oz packages cream cheese

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla

1/2 cup semisweet chocolate chips

1/4 cup whipping cream

1 tablespoon packed brown sugar

1 tablespoon butter or margarine

1/2 cup pecan halves

1. Heat oven to 400.  In food processor, cut all crust ingredients until combined.  Pat dough in bottom and 1 1/2 inches up sides of a greased 9 inch spring-form pan.   Bake 9 minutes.  Cool 5 minutes.

2. Reduce oven temperature to 325.  Beat cream cheese, 1 cup brown sugar in an electric mixer until creamy.  Add eggs one and a time- do not over beat.  Add vanilla.  Pour into crust.  

3. Bake about 1 hour or until center is almost set.  Cool 15 minutes. 

4. Meanwhile, heat chocolate chips and whipping cream in small saucepan over low low heat, stirring constantly, until melted and smooth.  Spread chocolate glaze on top of cheesecake.

5. Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in a nonstick skillet over low heat., stirring occasionally until sugar is melted and pecans are toasted. Spread on wax paper and cool 5 minutes.  Arrange sugared pecans on top of cheesecake.  Cool 2 hours at room temperature.  Refrigerate 4 hours or over night.  

Store covered in the fridge.