This Cinnamon Pecan Pie Cheesecake is a yummy treat! It combines creamy cheesecake with a crunchy pecan topping and a sprinkle of cinnamon. Perfect for special occasions!
Honestly, I can’t resist a little slice of this deliciousness! I like to serve it with whipped cream—it’s like having two desserts in one. Who wouldn’t love that? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet, crunchy base. If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: The star of the show! Make sure it’s softened for easy blending. If you’re after a lighter option, soft mascarpone works too, but it will change the texture slightly.
Pecans: They add great flavor and crunch. If you’re nut-free, try sunflower seeds or omit them entirely for a less sweet topping. For a different nut flavor, walnuts could work as well.
Corn Syrup: This sweetener helps create a gooey topping. If you prefer, you can substitute with maple syrup or agave nectar, but the flavor will shift slightly.
How Do You Achieve a Creamy Cheesecake Without Cracks?
Getting a smooth, crack-free cheesecake is key! Here are some important tips:
- Make sure your cream cheese is at room temperature. Cold cream cheese can lead to lumps and cracking.
- Mix on low speed. Overmixing adds air, which can create cracks while baking.
- Bake it low and slow. A lower temperature helps ensure a gentle bake, reducing the chance of cracks.
- Let it cool in the oven. After baking, turn off the oven, crack the door open, and let the cheesecake cool gradually. This helps prevent sudden temperature changes that can cause cracks.
Cinnamon Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- 2 1/2 cups chopped pecans, divided (reserve some whole for garnish)
Time Needed:
This delicious Cinnamon Pecan Pie Cheesecake will take about 15 minutes of prep time, 1 hour and 30 minutes of baking time, and at least 4 hours to chill. So, set aside about 6 hours from start to finish, including chilling time. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Springform Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating, lightly grease a 9-inch springform pan to prevent the cheesecake from sticking.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon until well combined. Add the melted butter and stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s smooth and creamy. Gradually add in the sugar, continuing to beat the mixture well. Then, add the vanilla extract and cinnamon, mixing until everything is perfectly combined.
4. Add the Eggs and Sour Cream:
Now, add the eggs one at a time, mixing on low speed just until each one is incorporated. Next, beat in the sour cream and flour until the filling is smooth and silky.
5. Bake the Cheesecake:
Pour the cheesecake batter over your baked crust, smoothing the top. Bake your cheesecake for about 55-65 minutes. It should be almost set in the middle (with a slight jiggle). Once done, turn off the oven, crack open the oven door, and let it cool there for 1 hour.
6. Prepare the Pecan Pie Topping:
While the cheesecake cools, you can make the topping! In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, cinnamon, and eggs until smooth. Then, stir in 2 cups of the chopped pecans.
7. Add the Topping and Bake Again:
Pour this pecan topping over the partially cooled cheesecake. Return it to the oven and bake for another 25-30 minutes, until the topping is set and bubbly.
8. Cool and Refrigerate:
After baking, take the cheesecake out of the oven and allow it to cool completely in the pan. Once fully cooled, place the cheesecake in the refrigerator for at least 4 hours (or overnight if you can wait!) to let it set perfectly.
9. Garnish and Serve:
When you’re ready to enjoy, carefully remove the sides of the springform pan. Garnish the top with the reserved whole pecans. You can serve it as is or add a dollop of whipped cream if you like!
Enjoy your rich and delightful Cinnamon Pecan Pie Cheesecake, a perfect treat for any occasion!
Can I Use a Different Type of Nut for the Topping?
Absolutely! While pecans are traditional, walnuts or even almonds can work beautifully as substitutes. Just make sure to adjust the quantity based on your preference for crunch and flavor.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to keep it covered to avoid drying out or absorbing any odors from the fridge.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! After it’s completely cooled and set, wrap it tightly in plastic wrap, then in aluminum foil. It will keep well in the freezer for up to 2 months. Just thaw it in the fridge overnight before serving.
Why Is My Cheesecake Cracked?
Cracking can occur for several reasons, including overmixing the batter or baking at too high a temperature. To help prevent cracks in the future, be sure to mix on low speed and let the cheesecake cool gradually in the oven with the door cracked open.