This Cinnamon Pecan Pie Cheesecake is a tasty blend of creamy cheesecake, crunchy pecans, and warm cinnamon. It’s like a hug for your taste buds!
The combination of creamy and crunchy makes each bite delightful. I often have to remind myself to share—because who can resist an extra slice? 😋
I love that it’s simple to whip up. Just mix, pour, and bake! It’s perfect for special occasions or a cozy night in with friends.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for the crust. If you don’t have graham crackers, consider using digestive biscuits or even crushed Oreos for a different flavor.
Cream Cheese: The star of the cheesecake! Make sure it’s soft, so it mixes well. If you need a lighter option, you can use neufchâtel cheese, which has less fat but similar taste.
Pecans: They give that classic pecan pie flavor. If you’re allergic or don’t have pecans, try walnuts or almonds, but note the taste will change slightly.
Corn Syrup: This helps to create a gooey texture in the topping. If you want to avoid corn syrup, honey or maple syrup can be great alternatives, just adjust the sweetness to taste.
How Do I Avoid Cracks in My Cheesecake?
Cracked cheesecakes can be a bummer, but there are simple ways to prevent this. First, make sure you don’t overbeat the batter, which can create too much air that leads to cracks. Also, the water bath helps maintain an even temperature while baking.
- Wrap the bottom of your springform pan in aluminum foil to prevent leaks.
- Let the cheesecake cool gradually in the oven with the door ajar, which helps avoid sudden temperature changes.
Cinnamon Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 tsp ground cinnamon
For the Cinnamon Pecan Pie Topping:
- 1 1/2 cups pecan halves
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup corn syrup (light or dark)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This scrumptious cheesecake will take about 20 minutes to prepare, plus about 60-70 minutes to bake, and then at least 4 hours to chill. So, all in all, you’re looking at a couple of hours for baking and cooling before you can dive into this delightful dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter, and stir until everything is nicely mixed. Now, take this mixture and press it firmly into the bottom of a 9-inch springform pan, making sure it’s even. Bake for about 8-10 minutes, then take it out and let it cool a bit.
2. Making the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Slowly add the granulated sugar, vanilla extract, and ground cinnamon, mixing it all together well. Now add the eggs one at a time, ensuring each one is blended in before adding the next. Finally, mix in the sour cream until you have a smooth filling. Pour this delicious mixture over the cooled crust and spread it out evenly.
3. Baking the Cheesecake:
Take your springform pan and set it inside a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath helps to keep the cheesecake moist while baking. Bake for 50-60 minutes, watching closely until the edges are set and the center is just slightly jiggly. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in there for about 1 hour.
4. Preparing the Cinnamon Pecan Pie Topping:
While your cheesecake is cooling, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, ground cinnamon, vanilla extract, and a pinch of salt. Bring this mixture to a gentle boil and let it cook for about 2-3 minutes until it thickens slightly. Once it’s done, stir in the pecan halves.
5. Assembling the Pie:
After the cheesecake has cooled, carefully remove it from the water bath and release the sides of the springform pan. Pour the warm pecan topping over the cheesecake, letting it drizzle down the sides for that rustic, yummy look!
6. Chilling:
Now, cover the cheesecake lightly and pop it in the fridge for at least 4 hours, or preferably overnight. This will help the topping set and give the cheesecake that perfect firmness.
7. Serving:
When you’re ready to serve, slice it up, plate it, and enjoy every creamy, crunchy, cinnamon-kissed bite!
This recipe will yield a deliciously rich cheesecake with a delightful pecan topping that surely looks as good as it tastes. Enjoy your homemade magic!
Can I Use a Different Type of Nut?
Absolutely! While pecans are traditional for this recipe, you can substitute them with walnuts, almonds, or even hazelnuts if you prefer a different flavor. Just keep in mind that the taste of the topping will change slightly with different nuts.
Can I Make This Cheesecake In Advance?
Yes! This cheesecake is a fantastic make-ahead dessert. You can prepare it a day or two in advance; just store it in the refrigerator until you’re ready to serve. It actually tastes even better after sitting in the fridge for a while!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze slices, but make sure to wrap them tightly to prevent freezer burn. Thaw in the refrigerator before serving.
Can I Use Low-Fat Cream Cheese or Sour Cream?
You can use low-fat cream cheese and sour cream, but keep in mind that it may result in a slightly different texture and flavor. For the best results, stick with full-fat ingredients whenever possible for that rich, creamy taste!