Baked Pecan Cheesecake

Baked Pecan Cheesecake


13 people made this

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.

Eleanor Johnson

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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