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Pecan Cheesecake

JJOHN32

"This recipe makes a cheesecake between a graham cracker crust and a pecan topping for a nice Thanksgiving Day cheesecake."
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Ingredients

4 h 15 m servings 485 cals
Original recipe yields 16 servings (1 - 10 inch cheesecake)

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Directions

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  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.

Nutrition Facts


Per Serving: 485 calories; 35 g fat; 38.9 g carbohydrates; 7 g protein; 103 mg cholesterol; 265 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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

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 tim...

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

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.

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 AGAI...

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 cen...

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 beautifu...

I used rum chata in it. omg!! had to bake about 10 minutes longer.