This Cinnamon Pecan Pie Cheesecake is a delicious twist on two classic treats. It features a creamy cheesecake base topped with crunchy pecans and a hint of warm cinnamon.
You can’t go wrong with this dessert—it’s the best of both worlds! I love serving it with a dollop of whipped cream. It makes every bite feel like a special occasion!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your crust. If you’re looking for a gluten-free option, you can use crushed gluten-free cookies or almond flour.
Cream cheese: The main ingredient for a smooth, creamy filling. Neufchâtel cheese can be a lower-fat alternative, but it may be slightly less rich.
Pecans: Chopped or whole, pecans add crunch and flavor. If you have nut allergies, try sunflower seeds or pumpkin seeds for a similar texture.
Sour cream: This adds creaminess and tang. Greek yogurt is a great substitute; you’ll get a similar taste with more protein!
What’s the Best Way to Bake a Cheesecake in a Water Bath?
Baking your cheesecake in a water bath is key to achieving a smooth, creamy texture without cracks. This method keeps the temperature steady. Here’s how to do it:
- Wrap the outside of your springform pan with aluminum foil, ensuring it’s watertight.
- Place the pan into a larger roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Make sure not to let any water get into the cheesecake.
This simple technique makes a big difference in the texture of your cheesecake. Happy baking!
Cinnamon Pecan Pie Cheesecake
Ingredients:
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 7 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup sour cream
For the Pecan Topping:
- 1 cup pecan halves or chopped pecans
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- 2 tablespoons light corn syrup (or maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This Cinnamon Pecan Pie Cheesecake takes about 30 minutes of preparation time and about 1 hour for baking, plus additional cooling time of at least 5 hours (ideally overnight) to set properly. Make sure to factor in the chilling time so it’s perfectly ready for serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during a water bath.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the crumbs are fully moistened. Press this mixture evenly onto the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Blend in the vanilla extract, ground cinnamon, and sour cream until everything is fully combined.
4. Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is your water bath). Bake for about 55-65 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool the Cheesecake:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. After that, remove it from the water bath and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to let it set.
6. Prepare the Pecan Topping:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, vanilla extract, ground cinnamon, and salt. Bring this mixture to a gentle boil, then reduce heat and simmer for 2-3 minutes until it thickens slightly. Remove from heat and stir in the pecans. Let the topping cool slightly.
7. Top the Cheesecake:
Spread the warm pecan topping evenly over the chilled cheesecake. Allow the topping to set before serving.
8. Serve:
Slice the cheesecake and enjoy this delicious Cinnamon Pecan Pie Cheesecake with family and friends!
This recipe yields a rich, creamy cheesecake topped with a delightful cinnamon-spiced pecan mixture that beautifully combines the flavors of pecan pie and classic cheesecake. Enjoy every luscious bite!
Can I Use a Different Type of Nut in This Recipe?
Absolutely! If you prefer, you can substitute pecans with walnuts, almonds, or even hazelnuts for a different flavor profile. Just make sure to chop them as needed for even coverage on the cheesecake.
How Can I Prevent My Cheesecake from Cracking?
To minimize cracks, ensure you mix the batter on low speed to avoid incorporating too much air. Also, baking it in a water bath helps maintain a consistent temperature, creating a smooth, creamy texture.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead, as it actually tastes better the next day. Prepare it up to 2 days in advance and keep it refrigerated. Just add the topping right before serving for the best results.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 2 months; simply wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
