Pecan Cheesecake Recipe
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Pecan Cheesecake

By: JJOHN32  
"A nice Thanksgiving Day cheesecake."

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (10)

Rate/Review | 1,240 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
4 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch cheesecake
 

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  •  
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecan liqueur
  •  
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon pecan liqueur
  • 1 cup ground pecans
  • 1/2 cup finely ground graham cracker crumbs
  • 1 1/2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pecan halves

Directions

  1. Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
  2. In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
  3. Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
  4. In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
  5. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 485 | Total Fat: 35g | Cholesterol: 107mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by SAUCIER25 
Good but too much liqueur, it tasted too strongly of just the liqueur and not the cheesecake. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2007 by Ashley Lyn 
OMG this was really good! I used almond extract because I couldn't find pecan liqueur, so it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2005 by ICECREAMBABE 
very good i would say it is the best recipe yet. Thank you!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2005 by JDGator 
This was an OK cheesecake. I have made and had much better. The cake didn't have a lot of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by porkchop 
This needs to be baked 2-3 days in advance to let the liquer flavor mellow out. The first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by kathleen 
this was a great cheesecake, but i had to substitute frangelico liquor for the pecan liquor.... MORE

 
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