Baked Pecan Cheesecake

    4 hours 30 minutes

    When you want something really special try this beautiful looking pecan cheesecake. If you can't find pecan liqueur another nut liqueur (such as Frangelico) will do.

    13 people made this

    Serves: 16 

    • 2 cups sweet biscuit crumbs
    • 1/2 cup (110g) white sugar
    • 1 teaspoon ground cinnamon
    • 125g butter, melted
    • 750g cream cheese, softened
    • 1 1/4 cups (280g) white sugar
    • 3 eggs, room temperature
    • 1/2 teaspoon vanilla essence
    • 1/2 cup (125ml) pecan liqueur
    • 1 cup sour cream
    • 1/4 cup icing sugar
    • 1 teaspoon pecan liqueur
    • 1 cup ground pecans
    • 1/2 cup sweet biscuit crumbs
    • 1 1/2 tablespoons white sugar
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup pecan halves

    Preparation:30min  ›  Cook:1hour  ›  Extra time:3hours cooling  ›  Ready in:4hours30min 

    1. Combine 2 cups sweet biscuit crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon and melted butter or margarine. Press firmly into the bottom of a 23cm 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 essence. Add 1/2 cup liqueur and blend for 5 minutes. Pour the filling on top of the crust.
    3. Preheat the oven to 180 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, icing 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 sweet biscuit crumbs, 1 1/2 tablespoons white sugar and cinnamon. Sprinkle the pecan topping on the cheesecake and carefully press into the sides. Garnish the top and sides with pecan halves.

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    Reviews and Ratings
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    Reviews in English (10)


    This is relatively easy to prepare and is delicious! Very rich and better 24 hours after refrigeration.  -  17 Dec 2001  (Review from Allrecipes USA and Canada)


    This cake is excellent and really makes a wonderful end to any special meal. I could not find the pecan liqueur so I used frangelico (hazelnut) or a chocolate liqueur instead and it still tasted wonderful!  -  01 Jan 2006  (Review from Allrecipes USA and Canada)


    This was my first time making a cheesecake. I made this for Thanksgiving and was completely surprised at how easy it was for a beginner. It had great success as everyone loved it and was gone in two days.  -  07 Dec 2003  (Review from Allrecipes USA and Canada)