Pecan Cheesecake
Description
This pecan cheesecake has a rich and creamy pecan liqueur filling and a sweet and crumbling pecan-cinnamon topping for a great holiday dessert.
Ingredients
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2 cups graham cracker crumbs
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1/2 cup white sugar
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1/2 cup butter, melted
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1 teaspoon ground cinnamon
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3 (8 ounce) packages cream cheese, softened
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1 1/4 cups white sugar
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3 eggs, room temperature
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1/2 teaspoon vanilla extract
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1/2 cup pecan liqueur
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1 cup sour cream
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1/4 cup confectioners' sugar
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1 teaspoon pecan liqueur
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1 cup ground pecans
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1/2 cup graham cracker crumbs
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1 1/2 tablespoons white sugar
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1/2 teaspoon ground cinnamon
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3/4 cup pecan halves
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
5
Mix sour cream, confectioners' sugar, and 1 teaspoon liqueur together; spoon on top of cooled cheesecake.
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.