Mocha Pecan Cheesecake on The Grill
By: Ken & Patti Fisher
Published: Monday, August 29, 2011 - 3:20pm

Ingredients




16 oz. package Pecan Shortbread cookies, crushed
1 stick of butter, softened
2 4oz. Nestle Semi-Sweet baking chocolate bars
2 cups chopped pecans
4 8oz. bricks cream cheese, softened
8oz. sour cream
1 cup sugar
½ cup cold coffee
4 eggs
1 tsp. vanilla extract

Preparation

1 Put cookies and butter into your food processer and mix well. Then, press cookie crumbs firmly into the bottom of your spring pan. Place it on the grill at 325 for 10 minutes to crisp up a bit. 2 Pull it from the grill and let cool as you mix the chocolate. In a microwave safe bowl add one chocolate bar and a ¼ cup of coffee and heat for 2 minutes. Remove the chocolate from the microwave and blend with a spoon until smooth. Add 1 cup of the chopped pecans and mix  well. Pour evenly over your cookie crust. 3 In your food processer add the cream cheese and sour cream, mix well. Add the eggs, sugar and vanilla a little at a time until blended smooth, pour over your cookie crust. 4 Now, you are ready for the grill. 5 About our Recipes 6 We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ. 7 The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain. 8 Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. 9 Take it and run with it…. 10 Live your Passion, 11 Ken & Patti 12 http://datenightdoins.com 13 For gas and charcoal conversions go to our web site...

About

Put cookies and butter into your food processer and mix well. Then, press cookie crumbs firmly into the bottom of your spring pan. Place it on the grill at 325 for 10 minutes to crisp up a bit.
Pull it from the grill and let cool as you mix the chocolate. In a microwave safe bowl add one chocolate bar and a ¼ cup of coffee and heat for 2 minutes. Remove the chocolate from the microwave and blend with a spoon until smooth. Add 1 cup of the chopped pecans and mix  well. Pour evenly over your cookie crust.
In your food processer add the cream cheese and sour cream, mix well. Add the eggs, sugar and vanilla a little at a time until blended smooth, pour over your cookie crust.
Now, you are ready for the grill.
Note: I sprayed the spring pan with a cooking spray for an easer release.
When you can insert a toothpick and it comes out dry (1 ½ hrs. here) pull it off the grill to cool. Mix up the last melted chocolate bar, coffee and pecans. Patti suggested we sprinkle some of the pecans on top for color contrast.
Chill for 4 hours or overnight before serving. We had good friends over and we all wanted it now, so we put it in the freezer for two hours. Perfect…