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Cinnamon Pecan Pie Cheesecake

A decadent slice of Cinnamon Pecan Pie Cheesecake, showcasing a creamy filling and a rich pecan topping with caramel drizzle.
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A show-stopping holiday dessert combining creamy cheesecake with a gooey pecan pie topping and a hint of cinnamon. Perfect for Thanksgiving or Christmas gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup pecan halves
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in 1/2 cup melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup granulated sugar, flour, cinnamon, and 1 teaspoon vanilla extract, beating until well combined.
  4. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix.
  5. Pour the cheesecake batter over the prepared crust.
  6. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
  8. While the cheesecake chills, prepare the pecan topping. In a medium bowl, combine pecan halves, brown sugar, 1/4 cup melted butter, corn syrup, and 1/2 teaspoon vanilla extract. Stir until the pecans are evenly coated.
  9. Spread the pecan mixture evenly over the chilled cheesecake.
  10. To serve, carefully run a thin knife around the edge of the pan before releasing the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

  • For a perfectly smooth cheesecake, ensure your cream cheese is at room temperature.
  • Chilling the cheesecake overnight allows the flavors to meld and the texture to set properly.
  • Using a water bath during baking can help prevent cracking, but the foil method is also effective.
  • If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers for the crust.

Nutrition

Find it online: https://cutcooktaste.com/cinnamon-pecan-pie-cheesecake/