This Cinnamon Pecan Pie Cheesecake combines creamy cheesecake goodness with crunchy pecans and a hint of cinnamon. It’s like a holiday dessert party in every bite!
I can’t resist sneaking a slice whenever it’s around—it’s a crowd-pleaser! Plus, making it is just as fun as eating it. Who can say no to cheesecake, right? 😄
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your cheesecake crust. If you’re out of graham crackers, you can use digestive biscuits or vanilla wafer cookies for a different flavor. Just crush them finely!
Cream cheese: The main ingredient for that creamy texture. For a lighter option, consider using Neufchâtel cheese, which has less fat but maintains a similar taste.
Sour cream: This adds richness and creaminess. You can substitute with plain Greek yogurt for a healthier twist, as it’s tangy and creamy too!
Pecan halves: These provide a crunchy topping with a nutty flavor. If you have a nut allergy or don’t like pecans, you can try walnuts or sunflower seeds instead.
How Can I Prevent Cracking in My Cheesecake?
Cracking can be a common issue with cheesecakes. Here are a few tips to keep your cheesecake looking smooth:
- Make sure your cream cheese is softened to room temperature; this helps prevent lumps.
- Beat your mixture on low and avoid overmixing, as too much air can lead to cracks.
- After baking, turn off the oven and let the cheesecake sit with the door ajar. This cools it slowly and helps with consistency.
Cinnamon Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
For the pecan pie topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups pecan halves
How Much Time Will You Need?
This delicious Cinnamon Pecan Pie Cheesecake will take about 20 minutes of prep time followed by approximately 1 hour and 30 minutes of baking. Plus, don’t forget to chill it for at least 4 hours (or overnight) to let it set perfectly. So, you’re looking at a total of about 6 hours from start to serving, but most of that is simply waiting time while it cools!
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
2. Make the cheesecake filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the granulated sugar and vanilla extract, then beat until everything is well combined. Add the eggs, one at a time, making sure to mix well after each addition. Finally, mix in the sour cream, flour, and ground cinnamon until just combined. Be careful not to overmix!
3. Add filling to crust:
Pour the cheesecake batter over the cooled crust, and use a spatula to smooth the top evenly.
4. Bake the cheesecake base:
Place the cheesecake in the preheated oven and bake for about 50-60 minutes. The edges should be set while the center remains slightly jiggly. After the baking time, turn off the oven and crack the oven door open, letting the cheesecake stay inside for an hour. This helps prevent cracks!
5. Prepare the pecan pie topping:
While the cheesecake cools, prepare the topping by combining the corn syrup, light brown sugar, melted butter, eggs, vanilla extract, and cinnamon in a mixing bowl. Stir until the mixture is smooth and then gently fold in the pecan halves.
6. Add topping and bake again:
Carefully pour the pecan pie topping over the cheesecake. Put the cheesecake back into the oven and bake for an additional 25-30 minutes at 325°F (163°C), or until the topping is bubbly and set.
7. Cool and chill:
Once done baking, carefully remove the cheesecake from the oven and let it cool to room temperature. After it’s cooled, refrigerate it for at least 4 hours, but overnight is best for perfect slicing.
8. Serve:
To serve, run a knife around the edge of the pan gently before releasing the springform. Slice the cheesecake and enjoy the delightful blend of creamy cheesecake and crunchy cinnamon pecan pie topping!
Happy baking and enjoy your delicious dessert! 🎉
Can I Use a Different Type of Nut for the Topping?
Yes! If you’re not a fan of pecans, you can definitely substitute them with walnuts or even almonds for a different flavor and crunch. Just be sure to chop them if they are large so they sit nicely on top of the cheesecake.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it fresh longer, you can wrap slices in plastic wrap and freeze them for up to 3 months. Just thaw in the fridge overnight before serving.
Can I Make This Cheesecake Gluten-Free?
Absolutely! Just substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies. Make sure all other ingredients are also gluten-free to keep the entire cheesecake safe for those with gluten sensitivities.
What Should I Do if My Cheesecake Cracks?
Cracks can happen, but don’t worry! If they do, you can cover it up with your pecan pie topping, which adds a beautiful finish. To prevent cracking in the future, remember to let it cool slowly in the oven with the door ajar, as mentioned in the instructions.
