This Cinnamon Pecan Pie Cheesecake is a yummy blend of creamy cheesecake, crunchy pecans, and a spice of cinnamon. It’s perfect for special occasions or just because!
I really love how each bite reminds me of cozy fall days. Plus, it’s a great way to impress friends without breaking a sweat in the kitchen. Who says you can’t have it all? 😄
Key Ingredients & Substitutions
Graham Crackers: They create a crunchy base for the cheesecake. If you’re gluten-free, use gluten-free graham crackers or ground almonds as a base instead.
Cream Cheese: This is essential for the creamy texture. Look for full-fat cream cheese for the best results. Neufchâtel can be a lighter option.
Pecans: They’re the star of the topping! If you’re nut-free, try sunflower seeds, or omit the nuts completely for a smooth topping.
Cinnamon: It enhances the flavor beautifully. If you need a milder spice, nutmeg or allspice can work, but use them sparingly!
Sour Cream & Heavy Cream: These add richness. You can substitute Greek yogurt for sour cream, and milk or a non-dairy alternative like coconut cream for heavy cream.
How Do I Prevent My Cheesecake from Cracking?
Cracks can happen, but there’s a simple way to help avoid them. Using a water bath is key! This keeps the cheesecake moist and evenly cooked.
- Wrap the outside of your springform pan with aluminum foil to prevent water from leaking in.
- Fill a larger roasting pan with hot water to halfway up the springform pan’s sides before baking.
- After baking, turn off the oven and let the cheesecake cool with the door slightly open. This gradual cooling helps prevent cracks.
Using these tips will help you create a cheesecake that’s not only delicious but also beautiful! Enjoy your baking!
Cinnamon Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
For the Pecan Pie Topping:
- 1 1/2 cups pecan halves
- 3/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delicious Cinnamon Pecan Pie Cheesecake will take about 20 minutes of prep time, 70 minutes of bake time, plus at least 4 hours of chilling in the fridge after baking. Trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Bake it for about 10 minutes, then remove it from the oven and let it cool slightly.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add in the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. Then, mix in the sour cream, heavy cream, and cinnamon until the batter is nice and smooth. Pour the cheesecake filling over the prepared crust in the springform pan.
3. Bake the Cheesecake:
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps keep the cheesecake moist and prevents cracks. Bake for about 60 to 70 minutes, or until the center is nearly set but still just slightly jiggly. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Afterward, remove it from the water bath and allow it to cool completely to room temperature. Finally, refrigerate it for at least 4 hours or overnight to set.
4. Prepare the Pecan Pie Topping:
In a saucepan over medium heat, combine the brown sugar, melted butter, corn syrup, vanilla extract, cinnamon, and a pinch of salt. Stir that mixture constantly until it just begins to boil, then remove it from the heat. Stir in the pecan halves, making sure they get coated with the syrup.
5. Assemble the Cheesecake:
Once your cheesecake is chilled, spread the warm pecan topping evenly over the top. Allow the pecan topping to set for at least 30 minutes before serving.
6. Serve:
Carefully remove the sides of the springform pan. Slice your cheesecake and serve it up! Enjoy the creamy delight paired with the sweet and crunchy cinnamon pecan topping.
Enjoy your decadent Cinnamon Pecan Pie Cheesecake! It’s sure to be a hit!
Can I Use a Different Nut for the Topping?
Absolutely! While pecans are traditional, walnuts or almonds can be delicious alternatives. Just make sure to adjust the baking time if using larger nuts, as they may take longer to become perfectly toasted.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed cold, but you can also let it sit at room temperature for a short time before serving for a softer texture.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham crackers with gluten-free graham cracker crumbs or use a mixture of crushed nuts for the crust. Just ensure all other ingredients are gluten-free.
What If My Cheesecake Cracks While Baking?
Don’t worry too much about cracks; they can be covered with the pecan topping! Next time, make sure to use a water bath and let the cheesecake cool in the oven to help prevent cracking.
