Pecan Cheesecake

This pecan cheesecake has a rich and creamy pecan liqueur filling and a sweet and crumbling pecan-cinnamon topping for a great holiday dessert.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 493 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 cup ground pecans
• 1 cup sour cream
• 2 cups graham cracker crumbs
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs, room temperature
• 1 teaspoon pecan liqueur
• 0.5 cup butter, melted
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 1.25 cups white sugar
• 1.5 tablespoons white sugar
• 0.5 cup pecan liqueur
• 0.5 cup graham cracker crumbs
• 0.75 cup pecan halves
• 0.25 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 2 cups graham cracker crumbs, melted butter, 1/2 cup white sugar, and 1 teaspoon cinnamon together in a large bowl. Press mixture firmly into the bottom of a 10-inch springform pan.

Step 3

Beat cream cheese and 1 ¼ cups white sugar in a large bowl with an electric mixer at medium speed until well blended. Add 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 prepared crust.

Step 4

Bake in the preheated oven until golden brown and filling has risen to the top of the pan, about 1 hour. Turn the oven off, and let cheesecake cool completely in the oven, about 2 hours. When cool, remove the rim of the springform pan.

Step 5

Mix sour cream, confectioners' sugar, and 1 teaspoon liqueur together; spoon on top of cooled cheesecake.

Step 6

Combine finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle on top of cheesecake and gently press into sides. Garnish the top and sides of the cheesecake with pecan halves.