This Cinnamon Pecan Pie Cheesecake is a tasty treat that combines creamy cheesecake with crunchy pecans and a hint of cinnamon. It’s like having two desserts in one!
You won’t believe how delicious this combo is! I love to serve it with whipped cream on top—because who doesn’t like a little extra sweetness? 🍰
Key Ingredients & Substitutions
Graham Crackers: These are the base for your cheesecake crust. If you’re gluten-free, try using gluten-free graham cracker crumbs or crushed almonds for a different flavor and texture.
Cream Cheese: This gives the cheesecake its creamy texture. You can use Neufchâtel cheese for a lower-fat option, or vegan cream cheese if you want a dairy-free dessert.
Sour Cream: Adds richness and a slight tang. For substitutions, plain Greek yogurt works well and can be a healthier choice, keeping the same creamy consistency.
Pecans: They make the topping crunchy and delicious. If pecans aren’t available, walnuts can be a good alternative, but they will change the flavor a bit.
How Do You Prevent Cracks in Your Cheesecake?
Cracking in cheesecakes can be disappointing, but with a few simple tricks, you can avoid this! The key is temperature control and moisture.
- Make sure all your ingredients are at room temperature, especially cream cheese and eggs. This helps them blend smoothly.
- Bake the cheesecake in a water bath (bain-marie) to create a moist environment. Wrap the outside of your springform pan with aluminum foil and place it in a larger pan filled with hot water.
- When baking is done, turn off the oven and leave the cheesecake inside for an hour. This gradual cooling helps minimize cracks.
Cinnamon Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 tsp ground cinnamon
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 4 tbsp unsalted butter
- 3 large eggs
- 2 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- 2 ½ cups pecan halves
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 1 hour 15 minutes for baking. After that, you’ll need to chill the cheesecake for at least 4 hours in the refrigerator (or overnight if you’d like to prepare ahead). So, roughly, you’re looking at around 5 hours and 15 minutes for the whole process, but only 30 minutes of active cooking!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a nice crust. Bake it for 10 minutes and then take it out to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed using an electric mixer until it’s smooth and creamy—this should take about 2-3 minutes. Gradually add in the granulated sugar while continuing to mix. Then, add the vanilla extract and ground cinnamon—mix it all together until combined.
3. Add the Eggs and Cream:
Next, add the eggs one at a time, making sure to mix just until combined after each addition. It’s important not to over-mix here! Then, gently fold in the sour cream and heavy cream until the mixture is completely smooth and uniform.
4. Pour and Bake the Cheesecake:
Carefully pour the cheesecake filling over your pre-baked crust. Smooth the top with a spatula. Place the springform pan on a baking sheet and bake it in your preheated oven for 50-60 minutes. You want the edges to be set, but the center should still have a little jiggle. When done, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to help prevent cracking.
5. Cool the Cheesecake:
After an hour, remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
6. Prepare the Pecan Pie Topping:
While the cheesecake is cooling, grab a medium saucepan and combine the corn syrup, brown sugar, butter, and ground cinnamon over medium heat. Stir until the butter melts and the mixture begins to boil. Once it’s boiling, take it off the heat and whisk in the eggs and vanilla extract until smooth. Finally, stir in the pecan halves until they’re well coated.
7. Top the Cheesecake:
Pour the pecan pie filling over the cooled cheesecake and spread it evenly. Return the cheesecake to the oven and bake for an additional 20-25 minutes, or until the topping is bubbly and set.
8. Final Cooling and Serving:
When the topping is ready, take it out of the oven and let the entire cheesecake cool to room temperature. After that, refrigerate it for at least 4 hours, or overnight if possible, to let it fully set. Before serving, gently remove the sides of the springform pan. Feel free to garnish with extra pecans or whipped cream for an extra special touch!
Enjoy your homemade Cinnamon Pecan Pie Cheesecake, and share it with family and friends if you can resist eating it all yourself! 🍰
Can I Use a Different Type of Nut for the Topping?
Absolutely! If you’re not a fan of pecans, walnuts or almonds can be great alternatives. Just keep in mind that they will alter the flavor slightly, but they’ll still be delicious!
What Should I Do if the Cheesecake Cracks While Baking?
If your cheesecake cracks, don’t worry! It can still taste great. To prevent cracking in the future, make sure all ingredients are at room temperature and consider using a water bath during baking. This adds moisture and helps regulate the temperature.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake can be made 1-2 days in advance, making it a great option for gatherings. Just store it covered in the refrigerator to keep it fresh.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To enjoy, just slice a piece and dig in straight from the fridge or let it sit at room temperature for a few minutes before serving!
