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Southern Pecan Cheesecake

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

Ingredients :

2 cups graham cracker crumbs
1/2 cup white sugar
1 teaspoon floor cinnamon
1/2 cup butter, melted
three (eight ounce) programs 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
half cup finely ground graham cracker crumbs
1 half of tablespoons white sugar
1/2 teaspoon ground cinnamon
three/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 ten inch springform pan.
In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric powered mixer at medium velocity till properly blended. Add the eggs, one after the other, blending nicely. Add vanilla extract. Add 1/2 cup liqueur, and mix for 5 mins. Pour the filling on top of the crust
Preheat the oven to 350 levels F (a hundred seventy five degrees C). Bake for approximately 1 hour. The cake ought to be golden brown, and could have risen to the top of the pan. Turn off the heat, and let cool within the oven for two half hours. When cool, do away with the rim of the springform pan.
In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
In a small bowl, integrate the finely ground pecans, finely ground graham cracker crumbs, 1 half 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 top and sides with pecan halves.

Notes :

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