Recipe By Anonymous
Published Jun 30th
Prep - Cook - Additional - Ready In -
Servings 1 - 10 inch cheesecake Calories 493

A nice holiday cheesecake. Originally submitted to

Recipe Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ cup butter, melted
  • 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

Cooking Directions

  1. 1 Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
  2. 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 extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
  3. 3 Preheat the oven to 350 degrees F (175 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. 4 In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
  5. 5 In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

Nutrition Facts

  • Calories 493
  • Carbohydrate 42.9 g
  • Cholesterol 102.7 mg
  • Fat 33.1 g
  • Fiber 1.5 g
  • Protein 6.7 g
  • Saturated Fat 15.9 g
  • Sodium 265.4 mg
  • Sugar 33.9 g


  1. 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 - Read more ...
  2. 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.
  3. 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.
  4. 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!
  5. 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 - Read more ...
  6. 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!
  7. 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.
  8. This is relatively easy to prepare and is delicious! Very rich and better 24 hours after refrigeration.
  9. 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.