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Pecan Cheesecake

SUBMITTED BY: JJOHN32 PHOTO BY: JbE

"A nice Thanksgiving Day cheesecake."
RECIPE RATING:
The reviewer gave this recipe 9 stars. This recipe average a 4.4 star rating.
Read Reviews (6)
PREP TIME  45 Min
COOK TIME  1 Hr
READY IN  4 Hrs 15 Min
Original recipe yield 1 - 10 inch cheesecake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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 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 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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Nutritional Information
Pecan Cheesecake
Grain Foods Foundation
Pack a healthy lunch and save

Servings Per Recipe: 16

Amount Per Serving

Calories: 485

  • Total Fat: 35.1g
  • Cholesterol: 108mg
  • Sodium: 282mg
  • Total Carbs: 38.9g
  •     Dietary Fiber: 1.7g
  • Protein: 7g

VIEW DETAILED NUTRITION

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