Pecan Cheesecake Recipe - Allrecipes.com
Pecan Cheesecake Recipe
  • READY IN 4+ hrs

Pecan Cheesecake

Recipe by  

"A nice Thanksgiving Day cheesecake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch cheesecake Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr
  • READY IN

    4 hrs 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

OMG this was really good! I used almond extract because I couldn't find pecan liqueur, so it kinda turned into and Almond Pecan cheesecake, but it was still awesome. I liked it so much with the almond that I've made it twice and I'm not worried about ever finding pecan liqueur.

 
Most Helpful Critical Review
Dec 28, 2005

Good but too much liqueur, it tasted too strongly of just the liqueur and not the cheesecake.

 

12 Ratings

Nov 23, 2007

This needs to be baked 2-3 days in advance to let the liquer flavor mellow out. The first time I followed the recipe exactly and it was good, but I just had to make a few changes the second time around. To make it easier, I used the ground pecan/graham cracker topping to make the crust, and left out the toppings and simply drizzled with caramel. People raved about it both ways, so you really can't go wrong.

 
Feb 23, 2005

very good i would say it is the best recipe yet. Thank you!!

 
Nov 28, 2006

this was a great cheesecake, but i had to substitute frangelico liquor for the pecan liquor. It was impossible to find pecan liquor in Massachussets.

 
Mar 02, 2011

I MADE THIS FOR THE GIRLS IN MY OFFICE AND THEY ALL RAVED ABOUT IT. I MADE SOME SIMPLE CHANGES AS I USED FRANGELICA AND CUT IT TO 3 OUNCES AS SOME OF THE REVIEWS STATED. WILL MAKE THIS THIS AGAIN WITH MAYBE A TWIST! FOLLOW THE RECIPE AS WRITTEN, COOKING TIME IS PERFECT IF YOU USE A 10 INCH SPRING FOAN PAN. THANKS FOR THE HEADS UP TO ALL THE REVIEWERS. MY CHEESECAKE DIN NOT CRACK AT ALL, IT IS ALL IN THE COOING IN THE OVEN.

 
Nov 23, 2005

This was an OK cheesecake. I have made and had much better. The cake didn't have a lot of flavor, it was actually to fluffy to me. I did have to cook it about 15 minutes extra because the center didn't firm up. So I don't know if my sides were overcooked because there was no way I was going to get anything to stick without smearing the topping on the sides. (I just put it on the top and it still looked impressive).

 
Dec 06, 2010

This is one of the best cheesecakes I've had. I couldn't find the pecan liquor but I had a white chocolate liquor so I substituted that and a little almond extract. It was delicious and beautiful.

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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