This Cinnamon Pecan Pie Cheesecake is a sweet and creamy treat! It combines the rich flavors of cheesecake with spiced pecan pie, making every bite delightful and warm.
Who doesn’t love the crunch of pecans and a hint of cinnamon? It’s like a warm hug in dessert form! I often serve it with whipped cream for an extra special touch. Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They make a great base for the crust. If you’re out, crushed cookies like Oreos or even vanilla wafers can work as alternatives, giving different flavors to the base.
Cream Cheese: Always use full-fat cream cheese for the best texture. If you’re looking for a lighter option, try a reduced-fat cream cheese, but it might change the texture a bit.
Pecan Halves: These provide crunch to the topping. If you’re nut-free, sunflower seeds can add a similar texture. Alternatively, you could use walnuts, though they’ll alter the flavor.
Sour Cream: For a slightly tangy flavor, yogurt can be a great substitute. Greek yogurt works well and adds protein.
How Do You Bake a Cheesecake in a Water Bath?
Baking your cheesecake in a water bath helps it cook evenly and prevents cracking. Here’s how to do it:
- Wrap the bottom of your springform pan in aluminum foil to prevent leaks.
- Place the wrapped pan in a larger roasting pan.
- Fill the roasting pan with hot water until it’s halfway up the sides of the springform pan.
- This gentle heat keeps the cheesecake smooth and helps it rise without cracks.
Remember to let it cool in the water bath after baking for the best results!
Cinnamon Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ⅔ cup sour cream
- 1 tsp ground cinnamon
For the Pecan Pie Topping:
- 1 ½ cups pecan halves
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delectable cheesecake takes about 20 minutes to prepare. After baking, let it cool in the water bath for an hour, then chill in the fridge for at least 4 hours or overnight. The pecan topping needs 2 more hours to set after assembling, bringing the total time to around 6-8 hours with chilling. Worth the wait for such a tasty dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a large bowl, mix together the graham cracker crumbs, granulated sugar, and ground cinnamon. Next, pour in the melted butter and stir until the crumbs are evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In another large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and ground cinnamon, and mix well. Incorporate the eggs one at a time, blending thoroughly after each addition. Finally, mix in the sour cream until everything is smooth and creamy.
3. Pour Cheesecake Filling:
Once your crust has cooled, pour the cheesecake filling over it. Spread it evenly so that the surface is level.
4. Bake the Cheesecake:
To bake, place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan—this creates a water bath that helps the cheesecake cook evenly. Bake at 325°F (163°C) for 50-60 minutes. You’ll know it’s ready when the edges are set, but the center still jiggles slightly. Once done, remove it from the oven, turn off the heat, and let it cool in the water bath for about an hour. After that, take it out of the water and let it cool completely at room temperature. Refrigerate it for at least 4 hours or overnight to set well.
5. Prepare the Pecan Pie Topping:
In a separate bowl, whisk together the light corn syrup, brown sugar, melted butter, eggs, vanilla extract, cinnamon, and a pinch of salt until everything is nicely combined. Gently fold in the pecan halves.
6. Assemble the Cheesecake:
When the cheesecake is fully chilled, carefully remove the sides of the springform pan. Pour the pecan pie topping over the cheesecake, allowing it to drizzle over the edges for a beautiful presentation.
7. Chill Again:
Place the cheesecake back in the fridge for at least another 2 hours to let the pecan topping set properly.
8. Serve:
When you’re ready to serve, slice the cheesecake and enjoy it chilled or at room temperature. For a delightful finishing touch, feel free to add whipped cream on top!
Enjoy this luscious dessert that beautifully blends the creaminess of cheesecake with the delightful crunch and warmth of spiced pecan pie. Perfect for any special occasion!
Can I Use a Different Type of Nut for the Topping?
Absolutely! While pecans are traditional for pecan pie topping, you can use walnuts or even slivered almonds for a different flavor and texture. Just keep in mind that it will change the overall taste of the dish.
How to Ensure My Cheesecake Doesn’t Crack?
To prevent cracks, bake your cheesecake in a water bath, which creates a moist environment. Additionally, avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking. These steps will help you achieve a smooth, crack-free surface.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made up to two days in advance! Just store it covered in the refrigerator after it sets. The flavors can deepen, making it even tastier by the time you serve it.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can wrap individual slices in plastic wrap and freeze them for up to three months. Just thaw in the fridge before enjoying!