With a buttery pecan shortbread crust and a smooth, creamy filling laced with toasted pecans for a rich, nutty flavor in every bite.
Ingredients
For the crust:
2 cups finely crushed pecan sandie cookie crumbs
1/2 cup finely ground pecans
2 tbsp sugar
4 tbsp butter, melted
For the cheesecake:
3 (8 oz.) packages reduced-fat cream cheese, softened
1 cup packed brown sugar
3 large eggs, at room temperature
2 tsp vanilla extract
1 cup coarsely chopped pecans
For the topping:
Honey (for drizzling)
Instructions
Prepare the crust:
1- Preheat oven to 325°F (163°C).
2- In a small bowl, mix cookie crumbs, ground pecans, sugar, and melted butter until well combined.
3- Press mixture firmly into the bottom of an 8-inch springform pan. Set aside.
Prepare the cheesecake filling:
1- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2- Add brown sugar and beat until fully incorporated.
3- Add eggs one at a time, beating well after each addition.
4- Mix in vanilla, then fold in chopped pecans.
5- Pour the batter over the prepared crust and smooth the top.
Bake in a water bath:
1- Wrap the outside of the springform pan tightly with aluminum foil (to prevent water from seeping in).
2- Place the wrapped pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
3- Bake at 325°F for 60–70 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
4- Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.
5- Remove from water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve:
1- Just before serving, drizzle the top of the chilled cheesecake generously with honey. Slice and enjoy!