Pecan And Ricotta Cheesecake Recipe

Name: Pecan And Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces graham crackers crushed; 6 tablespoons unsalted butter melted; 1 pound ricotta; 2/3 cup ground almonds; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 3 eggs; 1 1/2 cups pecans finely chopped; 1/2 cup granulated sugar; strawberries quartered, to serve; powdered sugar to dust

Servings: persons

1
Preheat oven to 325u00b0F. Combine graham crackers and butter. Press into base of a 9 inch springform pan. Chill for 30 mins, until firm.
2
Meanwhile, beat ricotta, almonds, brown sugar and vanilla until smooth. Add eggs, 1 at a time, beating well after each addition. Fold in 1 cup nuts. Pour into prepared pan and bake for 1 hour, or until lightly golden and just set. Mixture may still be a little wobbly in the center. Let cool in pan then chill.
3
To make the pecan toffee, grease a baking tray. Heat sugar and 1 tbsp water in a small pan over low heat for 4-5 mins, until caramelized. Add remaining pecans and shake to coat. Pour out onto prepared tray and let cool. Once cool, use a rolling pin to roughly crush.
4
Sprinkle toffee over cheesecake along with strawberries. Dust with powdered sugar and serve.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 ounces graham crackers crushed, 6 tablespoons unsalted butter melted, 1 pound ricotta, 2/3 cup ground almonds, and more.

Yes, Pecan And Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan And Ricotta Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions