Shortbread cookies and candied pecans make the crust for this creamy cheesecake. Top with additional candied pecans before serving this delicious dessert.

Source: Midwest Living


Recipe Summary

50 mins
57 mins
2 hrs
4 hrs
7 hrs 47 mins


Ingredient Checklist


Instructions Checklist
  • For crust, in a medium bowl, stir together crushed cookies and finely crushed Candied Pecans. Drizzle the melted butter over the cookie mixture. Toss until mixed well. Press the cookie mixture onto the bottom and about 1-1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree F oven for 7 minutes. Remove and let cool on a wire rack while preparing filling.

  • For filling, in a large mixing bowl beat the cream cheese and mascarpone cheese, sugar, flour, and vanilla with an electric mixer on medium speed till combined. Beat in 1/4 cup cream until smooth. Stir in eggs, yolk, and lemon peel.

  • Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in the 350 degree F oven about 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

  • Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove sides of pan. Cool completely on the rack. Cover and chill at least 4 hours before serving.

  • To serve, cut into wedges. Top each piece with whipped cream, if you like, and sprinkle each with broken Candied Pecans. Makes 16 servings.

Nutrition Facts

457 calories; fat 37g; cholesterol 133mg; saturated fat 17g; carbohydrates 27g; insoluble fiber 1g; protein 9g; vitamin a 826IU; sodium 220mg; calcium 50.5mg; iron 1.3mg.