Dessertscarriesexperimentalkitchen
Limoncello Cheesecake
This White Chocolate Limoncello Cheesecake made with a pecan, graham cracker crust is super creamy, rich and delicious!
👥 12 Servings⏱️ Prep & Cook: 5h 25m⏳ Prep: 20 min🔥 Cook: 1h 5m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- pan
- bowl
📝 Preparation Steps
1
For the Crust
2
Preheat oven to 350 degrees F.
3
Pulse the graham crackers, pecans and sugar in a food processor until they are chopped fine. Gradually add the melted butter; then pulse until crumbly.
4
Lightly butter the bottom and sides of a 10-inch round spring form pan using butter.
5
Press the graham cracker mixture into the bottom of the pan and come up about 1/2-inch on the sides.
6
Bake for ⏱️ 5 minutes; then remove from the oven and set aside until your filling is ready.
7
For the Filling
8
Start by adding the cream cheese and sugar to a bowl; then cream together with a handheld mixer.
cream cheese (32 ounces)2 pounds
9
Next, add the eggs, Limoncello and vanilla extract and mix until smooth. Fold in the white chocolate pieces and the lemon zest with a spoon; then pour the filling into the prepared crust.
large eggs4Limoncello1 cupvanilla extract2 teaspoonwhite chocolate, finely chopped2 ounceslemon zest1 tablespoon
10
Place the pan on top of a sheet pan and add 2 cups of water to the bottom; creating a water bath.
11
Bake for approximately ⏱️ 1 hour or until the edges puff up and the center is set. Refrigerate for at least ⏱️ 4 hours until the cheesecake has fully cooled then cut into 12 slices.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...