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Pecan Cheesecake |
"A quality vacation cheesecake. Originally submitted to CakeRecipe.Com."
Ingredients :
- 2 cups graham cracker crumbs
- half cup white sugar
- 1 teaspoon floor cinnamon
- 1/2 cup butter, melted
- 3 (eight ounce) applications cream cheese, softened
- 1 1/4 cups white sugar
- three eggs, room temperature
- half teaspoon vanilla extract
- half cup pecan liqueur
- 1 cup bitter cream
- 1/4 cup confectioners' sugar
- 1 teaspoon pecan liqueur
- 1 cup ground pecans
- half of cup graham cracker crumbs
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup pecan halves
Instructions :
Prep : | Cook : 16M | Ready in : |
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- Combine 2 cups graham cracker crumbs, half of cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the lowest of a ten inch springform pan.
- In a big bowl, mixture the cream cheese and 1 1/four cup white sugar with an electric powered mixer at medium speed until nicely combined. Add the eggs, one at a time, mixing properly. Add vanilla extract. Add 1/2 cup liqueur, and blend for five minutes. Pour the filling on pinnacle of the crust
- Preheat the oven to 350 degrees F (175 levels C). Bake for approximately 1 hour. The cake should be golden brown, and could have risen to the pinnacle of the pan. Turn off the heat, and permit cool in the oven for two half of hours. When cool, cast off the rim of the springform pan.
- In a small bowl, blend the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
- In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 half tablespoons white sugar, and cinnamon. Sprinkle the pecan topping at the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
Notes :
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