Pecan Cheesecake

Pecan Cheesecake

8 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    4 h 15 m
JJOHN32
Recipe by  JJOHN32

“A nice Thanksgiving Day cheesecake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch cheesecake

ADVERTISEMENT

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.

Share It

Reviews (8)

Rate This Recipe
Ashley Lyn
21

Ashley Lyn

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.

SAUCIER25
13

SAUCIER25

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

porkchop
10

porkchop

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.

More Reviews

Similar Recipes

Chocolate Cheesecake I
(83)

Chocolate Cheesecake I

Pumpkin Pecan Cheesecake
(60)

Pumpkin Pecan Cheesecake

Donna's Famous Cheesecake
(66)

Donna's Famous Cheesecake

Chocolate Lover's Cheesecake
(57)

Chocolate Lover's Cheesecake

Praline Cheesecake
(32)

Praline Cheesecake

Caramel Pecan Cheesecake
(17)

Caramel Pecan Cheesecake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 485 cal
  • 24%
  • Fat
  • 35 g
  • 54%
  • Carbs
  • 38.9 g
  • 13%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Cheesecake I

>

next recipe:

Caramel Pecan Cheesecake