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Cinnamon Pecan Pie Cheesecake

A slice of delicious Cinnamon Pecan Pie Cheesecake on a white plate, showing creamy filling and pecan topping.
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A rich cheesecake topped with a gooey cinnamon pecan pie filling, perfect for holiday gatherings.

Ingredients

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  • 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 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup chopped pecans
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat the cream cheese until smooth. Gradually beat in 1 1/4 cups granulated sugar and flour until well combined. Stir in the vanilla extract.
  5. Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix.
  6. Pour the cream cheese mixture over the prepared crust.
  7. In a small saucepan, combine chopped pecans, brown sugar, 2 tablespoons butter, corn syrup, and cinnamon. Cook over medium heat, stirring constantly, until the mixture is bubbly and thickened, about 3-5 minutes.
  8. Carefully spoon the pecan topping over the cheesecake batter.
  9. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
  13. To serve, 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 best results, ensure your cream cheese is at room temperature.
  • Chilling the cheesecake overnight allows the flavors to meld and the texture to set properly.
  • A water bath can help prevent cracking, but is not strictly necessary if you follow the cooling steps.

Nutrition

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