This Cinnamon Pecan Pie Cheesecake is a tasty treat with a creamy texture and a crunchy pecan topping. The hint of cinnamon makes it extra special!
I love how this dessert combines two classics: cheesecake and pecan pie. It’s perfect for celebrations or just a cozy night at home. Grab a fork and enjoy a slice (or two)! 😊
Key Ingredients & Substitutions
Graham cracker crumbs: This forms the base of your cheesecake crust. If you’re gluten-free, try using gluten-free graham cracker crumbs or crushed almonds for a different flavor. They add a nice crunch!
Cream cheese: Make sure it’s softened for easy mixing. For a lighter version, you could use Neufchâtel cheese, which has less fat but a similar taste.
Pecans: These give the cheesecake its signature topping. If pecans aren’t your favorite, walnuts or even almonds would be a tasty alternative. Just chop them up, and you’ll have a new flavor twist!
Corn syrup: This adds a lovely sweetness and helps with the gooey texture. If you’re looking for a healthier option, honey or maple syrup can be used, but it will change the flavor slightly.
Why is Baking the Cheesecake in a Water Bath Important?
Baking your cheesecake in a water bath prevents it from cracking and helps it cook evenly. Here’s how you do it:
- Wrap the bottom of your springform pan with aluminum foil to prevent water from leaking in.
- Place the wrapped pan in a larger baking dish and fill it with hot water until it reaches about halfway up the sides of the springform pan.
- This method helps keep the cheesecake moist while baking, resulting in a creamier texture.
Don’t worry if it seems complicated at first. Once you try it, you’ll find it makes a huge difference in the outcome of your cheesecake!
Cinnamon Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 tsp ground cinnamon
For the Pecan Pie Topping:
- 1 1/2 cups pecan halves
- 3/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes around 30 minutes to prepare, plus a total of about 4-5 hours of baking and chilling time. You’ll want to allocate at least 8 hours from start to finish, especially if you chill it overnight. Patience will pay off when you enjoy that delightful blend of cheesecake and pecan pie!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Then, stir in the melted butter until it’s evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Once done, pop it in the oven for 10 minutes. Remove and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the granulated sugar, vanilla extract, and ground cinnamon. Keep beating until well combined. Then, add the eggs one by one, blending well after each addition. Finally, fold in the sour cream until it’s evenly mixed and smooth.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust, spreading it evenly. Bake at 325°F (163°C) for about 50-60 minutes. You want the center to be set but still slightly jiggly. After that, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking! After the hour, take it out and let it cool completely at room temperature. Then, refrigerate for at least 4 hours (or overnight for the best results).
4. Prepare the Pecan Pie Topping:
In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, cinnamon, and a pinch of salt until everything is nice and smooth. Once this mixture is well combined, stir in the pecan halves.
5. Assemble the Topping:
Carefully pour the pecan pie mixture over the chilled cheesecake, spreading it evenly.
6. Bake Again:
Return the cheesecake to the oven and bake at 325°F (163°C) for an additional 25-30 minutes, or until the pecan topping is set and bubbly.
7. Cool and Chill:
Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Then, pop it in the refrigerator for another 2 hours before serving. This step is crucial to let the topping fully set and meld with the cheesecake.
8. Serve:
When you’re ready to serve, run a knife gently around the edges of the cheesecake before removing the springform pan. Slice it up and enjoy the sweet creaminess of the cheesecake layered with the crunchy pecan topping. It’s sure to be a hit at any gathering!
Can I Use a Different Type of Nut for the Topping?
Absolutely! While pecans are traditional, you can substitute walnuts or even almonds if you prefer. Just make sure to chop them into smaller pieces for even distribution.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. You can also use ground almonds for a nutty flavor!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices. Just wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the fridge before serving!
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is a great make-ahead dessert! It can be prepared up to two days in advance and stored in the refrigerator. Just be sure to add the pecan topping right before you’re ready to serve for the best texture!
