A bright weekend day is the ideal occasion for smoked brisket! For gravy, put the fluids in a basin.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 16 |
| Yield: | 1 (10-inch) cheesecake |
Ingredients
- 2 cups graham cracker crumbs
- ½ cup white sugar
- ½ cup butter, melted
- 1 teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups white sugar
- 3 eggs, room temperature
- ½ teaspoon vanilla extract
- ½ cup pecan liqueur
- 1 cup sour cream
- ¼ cup confectioners’ sugar
- 1 teaspoon pecan liqueur
- 1 cup ground pecans
- ½ cup graham cracker crumbs
- 1 ½ tablespoons white sugar
- ½ teaspoon ground cinnamon
- ¾ cup pecan halves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Mix sour cream, confectioners’ sugar, and 1 teaspoon liqueur together; spoon on top of cooled cheesecake.
- 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.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 265 mg |
| Sugars | 34 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
It looks and tastes amazing. Anyone who haven’t tried it yet you have gotta try it. It is so delicious.
Update: I made it for the auction. Went for $150 & the man who bought it just called to say it’s the best cheesecake he’s ever had. Thank you, Mrs. Johnson! This was my first time to make cheesecake & it was delicious. I’m not a fan of liqueurs so I substituted orange juice. Everyone loved it; my mom even asked me to make it for her church dessert auction.
This was my first cheesecake. I made it for my Valentine in a heart shaped pan. I used wax paper to flip it over. I also had some left over to make a second small cake. I could not find the pecan liqueur so used Amereto. A local liquer store did tell me they could order it but I did not have time. I’ll try it next time. Very good!
I did not like this at all. I thought the flavor of the liquor was overwhelming. Some of my guests even choked on it, due to the strong flavor of the liquor. And the cheesecake itself just lacked in taste and flavor.
There was only a few of us for the holidays, silly to make lots of desserts. This totally satisfied everyone’s pumpkin pie and pecan pie cravings! Plus it’s cheesecake, you can’t go wrong!
I made this for Father’s day. I had a little bit of trouble with the crust, but my dad and brothers loved it. I would definitely make this again.
This was awesome!! I was looking for something a little different to make for a family get together, and this definitely was it. I couldn’t find pecan liqueur ANYWHERE so I used Cask & Cream Caramel Temptation and used Emerald pecan pie flavored pecans crunched up in the crust and in the topping. Everyone devoured it. Thanks for posting!!
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!
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.
Awesome recipe. I made this for Thanksgiving at my parent’s house and it was literally gone in less than 20 minutes.I will definately be making this again for Christmas.
This is relatively easy to prepare and is delicious! Very rich and better 24 hours after refrigeration.