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Honey Pecan Cheesecake with Pecan Shortbread Crust

Pecan pie built into a rich cheesecake with a pecan shortbread crust! It's topped with a glorious honey-pecan sauce!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 -12
Author Sarah @ The Gold Lining Girl

Ingredients

For pecan shortbread crust:

  • 2 c. finely crushed pecan sandie cookie crumbs
  • 1/2 c. finely ground pecans
  • 2 tbsp. sugar
  • 4 tbsp. butter melted

For cheesecake:

  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 c. packed brown sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla
  • 1 c. coarsely chopped pecans

For honey-pecan sauce:

  • 1/3 c. honey
  • 3 tbsp. butter melted
  • 1 c. coarsely chopped pecans toasted

Instructions

For pecan shortbread crust:

  1. In a small bowl, combine pecan sandie cookie crumbs, ground pecans, sugar, and butter.
  2. Press into the bottom of an 8-inch springform pan.

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add brown sugar, beating until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla, beating until combined.
  5. Fold in pecans.
  6. Pour cheesecake batter over crust.
  7. Bake at 350 degrees for 45-55 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
  8. Remove to a wire rack to cool completely.

For honey-pecan sauce:

  1. In a small bowl, whisk together honey and melted butter. Stir in pecans, tossing to coat.
  2. Spoon over cooled cheesecake. Cut and serve.