About this recipe: A digestive biscuit base is filled with a sweetened cream cheese mixture, before being baked. Once cool, the cheesecake is spread with sweetened soured cream and sprinkled with a sweetened, pecan and biscuit crumb.
If pecan liqueur can be found, use this instead of hazelnut liqueur.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
This is relatively easy to prepare and is delicious! Very rich and better 24 hours after refrigeration. - 17 Dec 2001 (Review from Allrecipes US | Canada)
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! - 01 Jan 2006 (Review from Allrecipes US | Canada)
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. - 07 Dec 2003 (Review from Allrecipes US | Canada)