This Cinnamon Pecan Pie Cheesecake is a yummy treat that combines creamy cheesecake with a crunchy pecan topping. With a hint of cinnamon, it’s perfect for fall gatherings!
Seriously, who can resist the crunchy pecans on top? They’re like the cherry on the sundae, but pecan style! I love serving this with whipped cream for an extra touch of sweetness.
Key Ingredients & Substitutions
Graham Cracker Crumbs: A classic base for cheesecakes! You can use crushed digestive biscuits or vanilla wafer cookies if you don’t have graham crackers. Both give a similar texture and flavor.
Cream Cheese: This is essential for that rich, creamy filling. If you’re looking for a lighter version, consider using Neufchâtel cheese, as it’s lower in fat but still smooth.
Pecans: These add crunch and flavor to the topping. If you prefer, you can swap them for walnuts or almonds if pecans aren’t available. Roasted nuts bring out more flavor!
Cinnamon: Used in both the filling and the topping, cinnamon adds warmth. If you’re out, nutmeg can be a nice substitute, but use it sparingly for a similar aromatic effect.
How Do I Bake a Cheesecake in a Water Bath?
Baking a cheesecake in a water bath helps prevent cracks and creates a smooth texture. Here’s how to do it:
- First, wrap the outside of your springform pan with aluminum foil, making sure it’s sealed tight to prevent water from leaking in.
- Next, place the wrapped springform pan into a larger roasting pan or baking dish.
- Before placing it in the oven, fill the larger pan with about one inch of hot water. This steam keeps the cheesecake moist.
- Finally, pour your cheesecake filling into the springform and bake as directed. After baking, let it cool in the oven to further avoid cracks.
Trust me, this method makes a huge difference in the final product!
Cinnamon Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup chopped pecans
For the Cinnamon Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 cups pecan halves
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of active prep time, plus approximately 1 hour for baking the cheesecake and an additional 20-25 minutes for the topping. Don’t forget to add the chilling time of at least 4 hours or overnight for the best results. In total, you’ll need a little patience, but trust me, it’s worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until everything is combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the sugar, vanilla extract, and ground cinnamon, mixing well. Add the eggs one at a time, making sure to beat until just combined after each addition. Gently stir in the sour cream and chopped pecans. Pour this lovely filling over your cooled crust, smoothing out the top.
3. Bake the Cheesecake:
Place the springform pan into a water bath by wrapping the outside of the pan in foil and placing it in a larger baking dish filled with about an inch of hot water. Bake in the preheated oven for about 60 minutes, or until the center is almost set but still slightly jiggly. When done, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
4. Prepare the Pecan Pie Topping:
While the cheesecake cools, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and cinnamon in a medium bowl until everything is well blended. Finally, stir in the pecan halves.
5. Add Topping and Bake Again:
Carefully pour the pecan pie topping over the partially cooled cheesecake. Return the cheesecake to the oven (without the water bath) and bake for an additional 20-25 minutes, or until the topping is set and golden brown.
6. Cool and Chill:
Once done, remove the cheesecake from the oven and allow it to cool completely at room temperature. After it’s cooled down, refrigerate for at least 4 hours (or overnight) so it can firm up.
7. Serve:
Carefully remove the cheesecake from the springform pan. Slice it up and serve chilled. For an extra treat, you can top it off with a dollop of whipped cream. Enjoy this amazing mix of creamy and crunchy flavors!
Enjoy the luscious, creamy cheesecake with the sweet, cinnamon-spiced pecan pie topping!
Can I Use Other Nuts Instead of Pecans?
Absolutely! If you don’t have pecans on hand, walnuts or sliced almonds can be great substitutes. They’ll add a different flavor, but still provide that lovely crunch!
How Do I Store Leftovers?
Any leftover cheesecake should be stored in an airtight container in the fridge. It will stay fresh for up to 4 days. Just make sure to cover it well to prevent it from absorbing any odors from other foods in the fridge!
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making in advance! You can prepare it up to two days ahead of when you plan to serve it. Just store it in the refrigerator, and it will be ready to enjoy when you are!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, you can substitute it with Greek yogurt or cream cheese for a similar creamy texture. Both will work well in the cheesecake filling!
