Pecan Cheesecake

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.

—Ashley Lyn

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Most Helpful Critical Review

Dec 28, 2005

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

—SAUCIER25

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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.

—porkchop

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Feb 23, 2005

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

—ICECREAMBABE

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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.

—kathleen

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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.

—chefde

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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).

—JDGator

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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.

—Brianna

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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.

Nutritional Information

Pecan Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 485
** Calories from Fat: 315

% Daily Value *
** Total Fat 35g 54 %
** Saturated Fat 16g 80 %
** Cholesterol 107mg 36 %
** Sodium 265mg 11 %
** Potassium 158mg 4 %
** Total Carbohydrates 38.9g 13 %
** Dietary Fiber 1.7g 7 %
** Protein 7g 14 %
** Sugars 29.7g
** Vitamin A 18 %
** Vitamin C < 1 %
** Calcium 9 %
** Iron 15 %
** Thiamin 13 %
** Niacin 15 %
** Vitamin B6 4 %
** Magnesium 9 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.