Southern Pecan Cheesecake So Tasty

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Southern Pecan Cheesecake

"This recipe makes a cheesecake among a graham cracker crust and a pecan topping for a nice Thanksgiving Day cheesecake."

Ingredients :

2 cups graham cracker crumbs
half of cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
three (eight ounce) packages cream cheese, softened
1 1/four cups white sugar
3 eggs
1/2 teaspoon vanilla extract
half of cup pecan liqueur
1 cup bitter cream
1/four cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
1/2 cup finely floor graham cracker crumbs
1 half tablespoons white sugar
half of teaspoon ground cinnamon
3/four cup pecan halves

Instructions :

Prep : 45M	Cook : 16M	Ready in : 4H15M

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.
In a huge bowl, mixture the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until properly combined. Add the eggs, one at a time, blending well. Add vanilla extract. Add half cup liqueur, and blend for 5 mins. Pour the filling on pinnacle of the crust
Preheat the oven to 350 levels F (a hundred seventy five stages C). Bake for approximately 1 hour. The cake have to be golden brown, and will have risen to the top of the pan. Turn off the warmth, and allow cool inside the oven for two half hours. When cool, eliminate the rim of the springform pan.
In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the pinnacle of the cooled cheesecake.
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 perimeters of the cheesecake. Garnish the pinnacle and facets with pecan halves.

Notes :

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