Reviewed: Mar. 1, 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

chefde

Cooking Level: Intermediate

Home Town: Valley Stream, New York, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Dec. 4, 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brianna

Reviewed: 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.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Ashley Lyn

Cooking Level: Intermediate

Reviewed: 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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kathleen

Reviewed: Dec. 28, 2005

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

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

SAUCIER25

Cooking Level: Intermediate

Reviewed: 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).

Was this review helpful? [ YES ]
4 users found this review helpful