Perfect pecan cheesecake

Method
Prep:45min  ›  Cook:1hr  ›  Extra time:2hr30min cooling  ›  Ready in:4hr15min 

1. Combine 175g biscuit crumbs, 100g caster sugar, 1 teaspoon cinnamon and melted butter. Press firmly into the bottom of a 26cm round springform tin.
2. In a large bowl, blend the cream cheese and 250g caster sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 125ml liqueur and blend for 5 minutes. Pour the filling on top of the biscuit base.
3. Preheat the oven to 180 C / Gas 4. Bake for approximately 1 hour. The cake should be golden brown and will have risen to the top of the tin. Turn off the heat and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform tin.
4. In a small bowl, mix the soured cream, icing sugar and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
5. In a small bowl, combine the ground pecans, biscuit crumbs, 1 1/2 tablespoons caster 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.

Ingredients

If pecan liqueur can be found, use this instead of hazelnut liqueur.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.