This cinnamon pecan pie cheesecake is a scrumptious delight! With its creamy filling and crunchy pecans, it’s like a warm hug on a plate, perfect for any gathering.
I can’t resist the sweet, spicy smell that fills the kitchen while it bakes. It’s so good that I might just eat it for breakfast—who could blame me? 😄
What I love most is that it combines two favorites: cheesecake and pecan pie! It’s easy to make and always impresses my friends. Bring on the forks! 🍴
Key Ingredients & Substitutions
Graham cracker crumbs: They’re perfect for the crust, but you can swap with digestive biscuits or ginger snaps for a different flavor. They offer a nice change and add a little spice!
Cream cheese: This makes the cheesecake rich and creamy. For a lighter option, you can use Neufchâtel cheese, which has less fat but still gives that cheesecake texture.
Pecans: These provide crunch and nutty flavor. If you’re allergic or need a different taste, walnuts or almonds could work instead. Just chop them up and use the same amount!
Corn syrup: It helps bind the pecan topping, but if you want a healthier choice, maple syrup or agave nectar can do the job. Just keep in mind the flavor will slightly change!
How Do I Ensure My Cheesecake is Smooth and Creamy?
A creamy cheesecake is all about the mixing technique. Here’s what to focus on:
- Start with softened cream cheese. If it’s too cold, you’ll have lumps!
- Beat the cream cheese until smooth before adding sugar to fully incorporate it.
- Add eggs one at a time on low speed. Overmixing can add air and cause cracks.
- Finally, mix till just combined—no need to whip it like cake batter!
These tips should help you achieve that dreamy cheesecake texture every time!
How to Make a Delicious Cinnamon Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup all-purpose flour
For the Cinnamon Pecan Pie Topping:
- 1 cup pecan halves and pieces
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 3 tbsp unsalted butter
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time and 1 hour and 10-12 minutes of baking time. After baking, you’ll want to let it cool and then chill it for at least 4 hours to set. Total time: about 5 hours and 30 minutes, including cooling and chilling. Totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (163°C). While it’s heating up, lightly grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until it looks like wet sand. Now, press this mixture evenly into the bottom of your prepared springform pan. Set it aside so it’s ready for the cheesecake batter.
3. Mix the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and mix until everything is combined. Mix in the vanilla extract.
4. Add Eggs:
Now, add the eggs one at a time, being careful to beat on low speed after each egg just until blended. We want to avoid overmixing to keep it smooth!
5. Combine Sour Cream and Flour:
Add in the sour cream and flour, mixing just until everything is combined. You’ll have a lovely creamy batter ready for the next step.
6. Bake the Cheesecake:
Pour the cheesecake batter over your crust in the springform pan. Smooth it out, then pop it in the oven! Bake for about 55-65 minutes, until the edges are firm, and the center is slightly jiggly.
7. Make the Pecan Topping:
While the cheesecake bakes, prepare the pecan topping. In a medium saucepan over medium heat, combine the corn syrup, brown sugar, butter, cinnamon, vanilla extract, and a pinch of salt. Stir continuously until it boils. Once it boiling, let it cook for 1 minute while stirring, then remove it from heat. Stir in the pecans.
8. Add the Topping:
Once the cheesecake is done baking, remove it from the oven and carefully pour the warm pecan mixture over the top of the cheesecake.
9. Final Baking:
Pop the cheesecake back into the oven and bake for another 10-12 minutes, until the topping is bubbly and set. Remove from the oven and let it cool completely at room temperature.
10. Chill the Cheesecake:
After letting it cool, refrigerate the cheesecake for at least 4 hours (or overnight) until it’s fully set.
11. Serve and Enjoy:
When you’re ready to serve, carefully run a knife around the edge of the cheesecake to release it from the springform pan. Slice it up, and enjoy your creamy cinnamon pecan pie cheesecake!
This dessert is sure to impress with its rich flavors and lovely texture. Happy baking! 🍰
Can I Use a Different Type of Nut?
Absolutely! If you prefer another nut, walnuts or almonds would work well in place of pecans. Just chop them to similar sizes and use the same amount for that crunchy topping!
How Can I Fix a Cracked Cheesecake?
If your cheesecake cracks during baking, no worries! It’s normal. To disguise it, you can cover the crack with the pecan topping, and it’ll taste just as good. Prevent cracks by not overmixing and ensuring your ingredients are at room temperature.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or almond flour for the crust. Check the labels on other ingredients to ensure they’re also gluten-free if you’re baking for someone with a gluten intolerance!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and then in aluminum foil, and thaw in the fridge before enjoying!