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

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Recipe Summary

prep:
45 mins
cook:
1 hr
additional:
2 hrs 30 mins
total:
4 hrs 15 mins
Servings:
16
Yield:
1 - 10 inch cheesecake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

  • 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.

  • In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.

  • 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

512 calories; protein 7g 14% DV; carbohydrates 43.4g 14% DV; fat 35g 54% DV; cholesterol 102.7mg 34% DV; sodium 265.4mg 11% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2007
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
12/28/2005
Good but too much liqueur it tasted too strongly of just the liqueur and not the cheesecake. Read More
(13)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2007
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. Read More
(21)
Rating: 3 stars
12/28/2005
Good but too much liqueur it tasted too strongly of just the liqueur and not the cheesecake. Read More
(13)
Rating: 4 stars
11/24/2007
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. Read More
(11)
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Rating: 5 stars
02/23/2005
very good i would say it is the best recipe yet. Thank you!! Read More
(10)
Rating: 5 stars
11/28/2006
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. Read More
(7)
Rating: 5 stars
03/02/2011
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. Read More
(6)
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Rating: 3 stars
11/23/2005
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). Read More
(6)
Rating: 5 stars
12/06/2010
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. Read More
(5)
Rating: 4 stars
11/23/2018
Better then excellent! This cheesecake turns out amazingly rich and creamy. I added a little more pecan liqueur to the topping and half cup of whipping cream and made it more of a whipped topping. Read More
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