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Our Family’s Favorite Birthday Cake is of the Cheese Variety…Southern Pecan Cheesecake to Be Exact

Southern Pecan Cheesecake, photograph by Mike Huibregtse


Today is my oldest daughter’s birthday and she is away at college.  I talked to her this morning to wish her a Happy Birthday.  She is 22 years old.  If she were home and I asked her what kind of birthday cake would she like for her birthday, which is our tradition, she would surely choose Southern Pecan Cheesecake.

I found the recipe for Southern Pecan Cheesecake in a cookbook that I received from my mother-in-law for my birthday in 1991.  The recipe can be found on page 76.  Katherine Brown of Minot, North Dakota contributed the recipe to the cookbook.  It has been a favorite ever since.

For those of you who are intimidated by making homemade cheesecake, you shouldn’t be.  This recipe is easy and it tastes like you have baking for hours.  It goes together quickly and easily.  The cheesecake serves 12-16 people and keeps well in the refrigerator for days after baking.


1-1/2 cup quick oats

1/2 cup finely chopped pecans

1/2 cup brown sugar

1/3 cup melted butter


5 packages cream cheese (8oz each) softened

1-2/3 cups light brown sugar

5 eggs

1 teaspoon vanilla

2 cups chopped pecans, divided

To make the crust, place oats in food processor or blender; process to consistency of flour.  Combine oats with remaining crust ingredients; press into bottom of 10-in. spring form pan.  Chill.

To make the filling, beat cream cheese with the mixer until fluffy; slowly add the brown sugar and mix well.  Add eggs one at a time, mixing well after each addition.  Stir in the vanilla and half of the nuts. Mix and pour over crust.  

Southern Pecan Cheesecake ready for the oven

Bake at 350 degrees for one hour.  If using a darker or non-stick pan reduce oven temp by 25 degrees.  Turn the oven off and leave the cake in oven for an additional 30 minutes. 

To reduce chance of cracks on top surface, run a knife around edge of cheesecake as soon as you remove it from the oven.  Let cool to room temperature, chill for 8 hours. 

Southern Pecan Cheesecake cooling to room temperature before refrigeration.


Remove sides of pan. Press additional chopped pecans around sides and pipe with whipped cream if desired.( as shown in the picture at top of post)

Christy won’t be home for her birthday and her cake will be a day late but tomorrow my husband and I will drop off the cake for her on our way to a school board convention to share with her roommates and friends.  A little bit of home,  a little bit late but  Happy Birthday Christy!


Posted by on January 12, 2011 in Birthdays, Family, Favorite Recipes, Holidays


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