Pecan cheesecake

    2 hours 20 min

    A buttery pecan base under a pecan cheesecake produces a cheesecake that's perfect for anyone who loves nuts!

    3 people made this

    Serves: 12 

    • Base
    • 125g digestive biscuit crumbs
    • 55g chopped pecans
    • 75g butter, melted
    • 65g caster sugar
    • Cheesecake
    • 675g cream cheese
    • 100g caster sugar
    • 3 eggs
    • 450g soured cream
    • 1 teaspoon vanilla extract
    • 100g chopped pecans

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr setting  ›  Ready in:2hr20min 

    1. Preheat oven to 240 C / Gas 9.
    2. Combine biscuit crumbs, 55g pecans, butter and 65g caster sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 23cm springform cake tin.
    3. Beat cream cheese and 100g caster sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add soured cream and vanilla extract and mix well; fold in 100g pecans. Pour cream cheese mixture over base.
    4. Bake in the preheated oven for 10 minutes. Reduce oven to 160 C / Gas 3 and continue baking for 50 minutes more. Turn oven off but leave door slightly open; let cheesecake rest in oven for 1 hour.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    Because I was the first one to try this recipe, I made it exactly as written, including not doing a water bath which is what I normally do when baking a cheesecake. This cake cracked, so I recommend doing a water bath. Also, I did not toast the pecans as is my norm, so for the ultimate pecan flavor I would toast the pecans, just be sure they are cooled before you add them to the mixture. The sour cream gives it a tangy flavor which my husband loved. It is a nice, creamy dessert.  -  15 Nov 2015  (Review from Allrecipes US | Canada)


    I added 1 cup of sugar to the filling instead of 1/2 cup. I've never added sour cream to a cheesecake before but it was a nice touch. Although the cheesecake filling was really good, I found myself picking out the pecans. The pecans in the pie crust was amazing, I just wasn't too fond of them in the filling like I thought I would be. I will make the crust and cheesecake again just without the pecans in the filling. Oh, and the water bath is really needed for this recipe. My whole family loved this cheesecake so it could just be my tastebuds.  -  26 Sep 2016  (Review from Allrecipes US | Canada)


    This was outstanding! I did make some modifications. I doubled the crust recipe and saved half of it for the top. I used brown sugar instead of white for both the crust and the cake. I used closer to two cups of pecans (because pecans are yummy!) in the cake. Once it cooled, I added a sour cream topping (1 cup sour cream mixed with 1/2 cup powdered sugar and a tsp vanilla) and then spread the remaining crust over the top. It tuned out wonderful!  -  25 Nov 2016  (Review from Allrecipes US | Canada)