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Cinnamon Pecan Pie Cheesecake

A slice of delicious cinnamon pecan pie cheesecake with a pecan and caramel topping.
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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

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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 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 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
  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 crumbs are moistened. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Let cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup granulated sugar, flour, cinnamon, and 1 teaspoon vanilla extract until well combined.
  4. Beat in the eggs one at a time, mixing just until each is incorporated. Pour the cream cheese mixture over the prepared crust.
  5. In a separate bowl, combine pecan halves, brown sugar, 1/4 cup melted butter, corn syrup, and 1 teaspoon vanilla extract. Stir until the pecans are well coated.
  6. Spoon the pecan mixture evenly over the cream cheese batter.
  7. Bake for 50-60 minutes, or until the edges are set and the center is almost set.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  9. Remove from the oven and let cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
  11. To serve, run a thin knife around the edge of the pan before releasing the sides. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

  • Using a water bath can help ensure an evenly baked cheesecake with a creamy texture and prevent cracking. Place your foil-wrapped springform pan inside a larger roasting pan and add hot water to the roasting pan, coming about halfway up the sides of the springform pan.
  • For a make-ahead dessert, you can bake the cheesecake one day in advance and keep it chilled in the refrigerator.
  • Ensure your cream cheese is fully softened to avoid lumps in your cheesecake batter.

Nutrition

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