Cinnamon Pecan Pie Cheesecake is more than just a dessert; it’s an extraordinary culinary creation that beautifully marries two iconic sweet treats into one unforgettable experience. Imagine the comforting, spiced essence of a classic pecan pie—its rich, gooey, nutty filling—artfully layered atop a luxuriously smooth, cinnamon-infused cheesecake. This masterful fusion captures the very best of both worlds, offering an unparalleled symphony of flavors and textures that promises to captivate every palate.
While traditional pecan pie has long been a beloved staple of American Southern tables, particularly during festive seasons, and cheesecake boasts a storied history stretching back to ancient Greece, this particular rendition offers a modern, irresistible twist on timeless classics. People adore this dish because it delivers an exquisite balance: the slight tang of the creamy cheesecake cuts through the decadent sweetness of the pecan topping, while the satisfying crunch of the pecans provides a delightful textural contrast to the velvety cream cheese layer. Every slice promises a journey for the palate, from the sturdy graham cracker crust to the soft, spiced cheesecake and finally, the irresistible caramel-pecan crown. I am truly delighted to share this recipe for Cinnamon Pecan Pie Cheesecake, a dessert I’m confident will become a new favorite in your home, celebrated for its unique charm and utterly delicious complexity.
Ingredients:
-
For the Spiced Graham Cracker Crust:
- 1 ½ cups (about 180g) finely crushed graham cracker crumbs (from approximately 10-12 full graham cracker sheets)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
-
For the Creamy Cinnamon Pecan Pie Cheesecake Filling:
- 32 ounces (900g) full-fat cream cheese, softened to room temperature (four 8-ounce blocks)
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240g) full-fat sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
-
For the Irresistible Cinnamon Pecan Topping:
- ½ cup (113g) unsalted butter
- ¾ cup (150g) packed light brown sugar
- ½ cup (160g) light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups (200g) chopped pecans
-
Optional Garnishes:
- Sweetened whipped cream
- Additional whole or chopped pecans
- A dusting of ground cinnamon
- Cinnamon sticks for a decorative touch
Phase 1: Preparing the Spiced Graham Cracker Crust
- Preheat your oven and prepare your springform pan: Adjust your oven rack to the middle position and preheat it to 350°F (175°C). For a perfect Cinnamon Pecan Pie Cheesecake, we’ll be using a 9-inch springform pan. To prevent any dreaded leaks during the water bath later, generously wrap the outside bottom and sides of the springform pan with at least two layers of heavy-duty aluminum foil. Make sure the foil extends all the way up the sides of the pan.
- Combine dry crust ingredients: In a medium bowl, whisk together the finely crushed graham cracker crumbs, granulated sugar, and ground cinnamon. The cinnamon here adds a wonderful warm note that complements the pecan topping beautifully and hints at the delightful flavors to come in our Cinnamon Pecan Pie Cheesecake.
- Add melted butter and mix: Pour the melted unsalted butter over the dry crumb mixture. Using a fork or your fingertips, stir until all the crumbs are evenly moistened and resemble wet sand. This ensures a sturdy and flavorful crust for your cheesecake.
- Press the crust into the pan: Transfer the moistened graham cracker mixture into the prepared 9-inch springform pan. Using the bottom of a flat glass or your clean hands, firmly and evenly press the mixture onto the bottom of the pan and about 1 inch up the sides. A solid base is crucial for holding up the luscious cheesecake filling.
- Pre-bake the crust: Place the springform pan with the pressed crust into your preheated oven. Bake for 8-10 minutes, or until the edges are lightly golden and the crust smells fragrant. This pre-baking step helps to set the crust, preventing it from becoming soggy once the creamy filling is added. Once baked, remove the pan from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling. This cooling time is important; we don’t want a hot crust meeting our perfectly mixed cold filling.
Phase 2: Crafting the Creamy Cinnamon Pecan Pie Cheesecake Filling
- Prepare your water bath: While the crust cools, you can get ready for the water bath. This step is vital for a crack-free, silky-smooth cheesecake. Place a large roasting pan (large enough to fit your springform pan) on the middle rack of your oven. You’ll pour hot water into this pan later.
- Cream the cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened full-fat cream cheese on medium speed for 3-4 minutes until it is incredibly smooth, light, and completely lump-free. It’s paramount that your cream cheese is at room temperature; otherwise, you’ll end up with lumps, and nobody wants a lumpy Cinnamon Pecan Pie Cheesecake! Scrape down the sides of the bowl frequently to ensure even creaming.
- Add sugar and spices: Gradually add the granulated sugar to the creamed cheese, continuing to beat on medium speed for another 2-3 minutes until the mixture is light and fluffy. Then, add the ground cinnamon and salt, mixing until just combined. The cinnamon here will infuse every bite of the creamy filling with a comforting warmth.
- Incorporate the sour cream and vanilla: Add the room temperature sour cream and pure vanilla extract to the cream cheese mixture. Mix on low speed until just combined. Do not overmix at this stage; overmixing can incorporate too much air, which can lead to cracks in your baked cheesecake.
- Add eggs one at a time: With the mixer on low speed, add the eggs one at a time, allowing each egg to be fully incorporated before adding the next. This step is crucial for achieving a smooth texture. After the last egg is added, mix just until combined. Again, avoid overmixing. The goal is a unified, creamy batter that will bake into a perfect Cinnamon Pecan Pie Cheesecake. Scrape down the sides and bottom of the bowl one last time to ensure everything is perfectly blended.
- Pour filling over crust: Carefully pour the cheesecake filling over the cooled, pre-baked graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles that might be trapped.
Phase 3: Baking and Cooling the Cinnamon Pecan Pie Cheesecake
- Place pan in water bath: Carefully place the foil-wrapped springform pan containing the cheesecake filling into the large roasting pan already positioned in your oven.
- Add hot water to the roasting pan: Pour very hot (but not boiling) water into the roasting pan around the springform pan. The water should come about halfway up the sides of the springform pan. Be incredibly careful not to splash any water into the cheesecake filling. The water bath creates a moist, steamy environment that bakes the cheesecake gently and evenly, preventing cracks and ensuring a creamy texture.
- Bake the cheesecake: Bake for 60-75 minutes, or until the edges are set but the center (about a 2-inch circle) still jiggles slightly when the pan is gently nudged. Every oven is different, so keep an eye on it. This slight jiggle is normal and desired; the cheesecake will continue to set as it cools.
- Gradual cooling process: Once baked, turn off the oven but leave the cheesecake in the water bath inside the oven with the oven door propped open a few inches. Let it cool in the oven for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracks.
- Remove from water bath and cool further: After an hour, carefully remove the springform pan from the water bath and remove the aluminum foil. Place the cheesecake (still in the springform pan) on a wire rack to cool completely at room temperature for at least 2-3 hours.
- Chill thoroughly: Once cooled to room temperature, cover the springform pan loosely with plastic wrap and refrigerate the Cinnamon Pecan Pie Cheesecake for at least 6 hours, or preferably overnight. Chilling is absolutely crucial for the cheesecake to firm up properly, develop its full flavor, and allow for clean slicing. Patience is key for this masterpiece!
Phase 4: Preparing the Irresistible Cinnamon Pecan Topping
While your cheesecake chills, you can prepare the glorious pecan topping that truly elevates this dessert to a Cinnamon Pecan Pie Cheesecake.
- Melt butter: In a medium saucepan over medium heat, melt the unsalted butter.
- Add sugar and syrup: Once the butter is melted, add the light brown sugar and light corn syrup. Stir constantly until the sugar is completely dissolved.
- Bring to a simmer: Bring the mixture to a gentle simmer, stirring occasionally, and let it simmer for 1-2 minutes. It will thicken slightly.
- Remove from heat and flavor: Remove the saucepan from the heat. Stir in the pure vanilla extract, ground cinnamon, and salt. The aroma at this stage is truly intoxicating and promises an amazing topping for your Cinnamon Pecan Pie Cheesecake.
- Stir in pecans: Add the chopped pecans to the mixture and stir until they are evenly coated. Let the topping cool slightly at room temperature, stirring occasionally, before spreading it over the chilled cheesecake. It should be warm enough to spread easily but not so hot that it melts the cheesecake surface.
Phase 5: Assembling, Chilling, and Serving Your Cinnamon Pecan Pie Cheesecake
- Release from pan: Once your Cinnamon Pecan Pie Cheesecake has been thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform collar. This helps prevent sticking and ensures a clean edge.
- Apply the pecan topping: Gently pour and spread the slightly cooled cinnamon pecan topping evenly over the top of the chilled cheesecake. You can go all the way to the edges or leave a small border, depending on your preference. The topping will still be a bit gooey, but it will firm up nicely once chilled.
- Final chill: Return the assembled Cinnamon Pecan Pie Cheesecake to the refrigerator for at least another 1-2 hours to allow the pecan topping to set completely. This final chill is important for the topping’s texture and for easy slicing.
- Slice and serve: When you’re ready to serve, use a sharp, thin knife dipped in hot water and wiped clean after each slice. This technique will give you beautiful, clean slices of your magnificent Cinnamon Pecan Pie Cheesecake.
- Garnish (optional): Serve individual slices plain, or elevate them with a dollop of sweetened whipped cream, a few extra pecans, or a light dusting of ground cinnamon. A cinnamon stick can also add a delightful visual touch. This truly is a showstopper dessert, perfect for any special occasion or simply to indulge your cravings for a rich, spiced, and utterly delicious treat. Enjoy every decadent bite of your homemade Cinnamon Pecan Pie Cheesecake!
Conclusion:
And there you have it, my friends! After all this talk about buttery crusts, velvety smooth cheesecake filling, and that absolutely irresistible streusel topping, I genuinely hope you’re as excited as I am about this culinary masterpiece. This isn’t just another dessert recipe; it’s a celebration of comfort, a symphony of textures, and a truly unforgettable flavor experience packed into every single slice. I pour my heart into creating recipes that deliver maximum delight with approachable steps, and this one, I promise you, will not disappoint. It truly elevates the classic cheesecake to an entirely new level, blending familiar comfort with an exciting, complex twist that will leave everyone asking for more.
So, why is this particular recipe for Cinnamon Pecan Pie Cheesecake an absolute must-try? Well, it’s simple: it masterfully marries the rich, creamy decadence of a classic cheesecake with the warm, spicy, and nutty goodness of a pecan pie. Imagine taking a bite and experiencing the tang of cream cheese, followed by the deep, molasses-like sweetness of brown sugar, the comforting hug of cinnamon, and then, the satisfying crunch of toasted pecans. It’s a dessert that speaks to the soul, perfect for those moments when you want to impress without overwhelming yourself in the kitchen. It looks incredibly sophisticated, yet the steps are laid out in a way that makes it entirely achievable for home bakers of all skill levels. From the moment you pull this golden-brown beauty from the oven, filling your home with its intoxicating aroma, you’ll know you’ve created something truly special. It’s the kind of dessert that gathers people around the table, sparking conversation and creating beautiful memories. The balance of flavors is key here – not too sweet, not too rich, but perfectly balanced to create a harmonious dessert experience. This cheesecake is truly a showstopper, designed to be the star of any dessert table, whether for a casual family gathering or a more formal holiday feast.
When it comes to serving, this glorious creation shines brightly on its own. A simple slice, perhaps lightly chilled, is often all you need to truly appreciate its intricate flavors and luxurious texture. However, if you’re feeling a little extra, there are so many delightful ways to enhance the experience. I love serving it with a generous dollop of freshly whipped cream, perhaps infused with a hint of vanilla bean or a touch of maple syrup, to add an airy contrast to the dense cheesecake. Another fantastic option is a drizzle of warm caramel sauce; the salty-sweet notes complement the pecans and cinnamon beautifully, creating an even more indulgent treat. For those who enjoy a bit of warmth, a scoop of good quality vanilla bean ice cream melting gently alongside a slice can be absolutely heavenly, providing a delightful hot-cold sensation. Consider garnishing with a few extra toasted pecan halves or a sprinkle of finely grated orange zest for a touch of bright acidity that cuts through the richness beautifully. For variations, don’t be afraid to experiment with the spices in the streusel; a pinch of nutmeg or a whisper of ground cloves can add even more depth. If you’re not a fan of pecans, walnuts or even a mix of different nuts would work wonderfully. You could also try a ginger snap crust for a spicier base, or a traditional shortbread crust for a more buttery foundation. For a truly decadent twist, consider folding a small amount of dark chocolate chips into the cheesecake batter itself, offering an unexpected bitter note that plays wonderfully with the sweet and spicy elements. This cheesecake also pairs beautifully with a strong cup of coffee or a glass of dessert wine, like a tawny port, which can bring out the nuttier notes of the pecans.
Now, it’s your turn! I’ve shared all my tips and tricks, and walked you through every step to ensure your success with this incredible recipe. There’s nothing quite like the satisfaction of baking something from scratch, especially when it turns out as spectacular as this Cinnamon Pecan Pie Cheesecake. So, preheat that oven, gather your ingredients, and embark on this delicious baking adventure. I am genuinely excited for you to experience the joy of making and tasting this magnificent dessert. I truly believe it will become a cherished recipe in your culinary repertoire, one you’ll turn to again and again for special occasions or simply when you crave something extraordinary. Once you’ve baked it, tasted it, and shared it with your loved ones, please come back and tell me all about it! I absolutely adore hearing your feedback and seeing your creations. Don’t be shy about snapping a photo and sharing your baking triumph with me. What was your favorite part? Did you try any variations? Did it disappear in minutes? Your experiences inspire me, and I can’t wait to hear how this extraordinary cheesecake brought a little extra warmth and sweetness into your home. Happy baking!
Cinnamon Pecan Pie Cheesecake
An extraordinary culinary creation marrying the comforting, spiced essence of classic pecan pie with a luxuriously smooth, cinnamon-infused cheesecake. This masterful fusion captures the best of both worlds, offering an unparalleled symphony of flavors and textures, from the sturdy graham cracker crust to the rich caramel-pecan crown.
Ingredients
-
1 ½ cups finely crushed graham cracker crumbs
-
¼ cup granulated sugar (for crust)
-
½ teaspoon ground cinnamon (for crust)
-
6 tablespoons unsalted butter, melted (for crust)
-
32 ounces full-fat cream cheese, softened to room temperature
-
1 ½ cups granulated sugar (for filling)
-
4 large eggs, room temperature
-
1 cup full-fat sour cream, room temperature
-
2 teaspoons pure vanilla extract (for filling)
-
1 teaspoon ground cinnamon (for filling)
-
¼ teaspoon salt (for filling)
-
½ cup unsalted butter (for topping)
-
¾ cup packed light brown sugar
-
½ cup light corn syrup
-
1 teaspoon pure vanilla extract (for topping)
-
½ teaspoon ground cinnamon (for topping)
-
¼ teaspoon salt (for topping)
-
2 cups chopped pecans
-
Optional: Sweetened whipped cream
-
Optional: Additional whole or chopped pecans
-
Optional: A dusting of ground cinnamon
-
Optional: Cinnamon sticks
Instructions
-
Step 1
Adjust your oven rack to the middle position and preheat it to 350°F (175°C). For a perfect Cinnamon Pecan Pie Cheesecake, we’ll be using a 9-inch springform pan. To prevent any dreaded leaks during the water bath later, generously wrap the outside bottom and sides of the springform pan with at least two layers of heavy-duty aluminum foil. Make sure the foil extends all the way up the sides of the pan. -
Step 2
In a medium bowl, whisk together the finely crushed graham cracker crumbs, granulated sugar, and ground cinnamon. The cinnamon here adds a wonderful warm note that complements the pecan topping beautifully and hints at the delightful flavors to come in our Cinnamon Pecan Pie Cheesecake. -
Step 3
Pour the melted unsalted butter over the dry crumb mixture. Using a fork or your fingertips, stir until all the crumbs are evenly moistened and resemble wet sand. This ensures a sturdy and flavorful crust for your cheesecake. -
Step 4
Transfer the moistened graham cracker mixture into the prepared 9-inch springform pan. Using the bottom of a flat glass or your clean hands, firmly and evenly press the mixture onto the bottom of the pan and about 1 inch up the sides. A solid base is crucial for holding up the luscious cheesecake filling. -
Step 5
Place the springform pan with the pressed crust into your preheated oven. Bake for 8-10 minutes, or until the edges are lightly golden and the crust smells fragrant. This pre-baking step helps to set the crust, preventing it from becoming soggy once the creamy filling is added. Once baked, remove the pan from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling. This cooling time is important; we don’t want a hot crust meeting our perfectly mixed cold filling. -
Step 6
While the crust cools, you can get ready for the water bath. This step is vital for a crack-free, silky-smooth cheesecake. Place a large roasting pan (large enough to fit your springform pan) on the middle rack of your oven. You’ll pour hot water into this pan later. -
Step 7
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened full-fat cream cheese on medium speed for 3-4 minutes until it is incredibly smooth, light, and completely lump-free. It’s paramount that your cream cheese is at room temperature; otherwise, you’ll end up with lumps, and nobody wants a lumpy Cinnamon Pecan Pie Cheesecake! Scrape down the sides of the bowl frequently to ensure even creaming. -
Step 8
Gradually add the granulated sugar to the creamed cheese, continuing to beat on medium speed for another 2-3 minutes until the mixture is light and fluffy. Then, add the ground cinnamon and salt, mixing until just combined. The cinnamon here will infuse every bite of the creamy filling with a comforting warmth. -
Step 9
Add the room temperature sour cream and pure vanilla extract to the cream cheese mixture. Mix on low speed until just combined. Do not overmix at this stage; overmixing can incorporate too much air, which can lead to cracks in your baked cheesecake. -
Step 10
With the mixer on low speed, add the eggs one at a time, allowing each egg to be fully incorporated before adding the next. This step is crucial for achieving a smooth texture. After the last egg is added, mix just until combined. Again, avoid overmixing. The goal is a unified, creamy batter that will bake into a perfect Cinnamon Pecan Pie Cheesecake. Scrape down the sides and bottom of the bowl one last time to ensure everything is perfectly blended. -
Step 11
Carefully pour the cheesecake filling over the cooled, pre-baked graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles that might be trapped. -
Step 12
Carefully place the foil-wrapped springform pan containing the cheesecake filling into the large roasting pan already positioned in your oven. -
Step 13
Pour very hot (but not boiling) water into the roasting pan around the springform pan. The water should come about halfway up the sides of the springform pan. Be incredibly careful not to splash any water into the cheesecake filling. The water bath creates a moist, steamy environment that bakes the cheesecake gently and evenly, preventing cracks and ensuring a creamy texture. -
Step 14
Bake for 60-75 minutes, or until the edges are set but the center (about a 2-inch circle) still jiggles slightly when the pan is gently nudged. Every oven is different, so keep an eye on it. This slight jiggle is normal and desired; the cheesecake will continue to set as it cools. -
Step 15
Once baked, turn off the oven but leave the cheesecake in the water bath inside the oven with the oven door propped open a few inches. Let it cool in the oven for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracks. -
Step 16
After an hour, carefully remove the springform pan from the water bath and remove the aluminum foil. Place the cheesecake (still in the springform pan) on a wire rack to cool completely at room temperature for at least 2-3 hours. -
Step 17
Once cooled to room temperature, cover the springform pan loosely with plastic wrap and refrigerate the Cinnamon Pecan Pie Cheesecake for at least 6 hours, or preferably overnight. Chilling is absolutely crucial for the cheesecake to firm up properly, develop its full flavor, and allow for clean slicing. Patience is key for this masterpiece! -
Step 18
While your cheesecake chills, you can prepare the glorious pecan topping that truly elevates this dessert to a Cinnamon Pecan Pie Cheesecake. In a medium saucepan over medium heat, melt the unsalted butter. -
Step 19
Once the butter is melted, add the light brown sugar and light corn syrup. Stir constantly until the sugar is completely dissolved. -
Step 20
Bring the mixture to a gentle simmer, stirring occasionally, and let it simmer for 1-2 minutes. It will thicken slightly. -
Step 21
Remove the saucepan from the heat. Stir in the pure vanilla extract, ground cinnamon, and salt. The aroma at this stage is truly intoxicating and promises an amazing topping for your Cinnamon Pecan Pie Cheesecake. -
Step 22
Add the chopped pecans to the mixture and stir until they are evenly coated. Let the topping cool slightly at room temperature, stirring occasionally, before spreading it over the chilled cheesecake. It should be warm enough to spread easily but not so hot that it melts the cheesecake surface. -
Step 23
Once your Cinnamon Pecan Pie Cheesecake has been thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform collar. This helps prevent sticking and ensures a clean edge. -
Step 24
Gently pour and spread the slightly cooled cinnamon pecan topping evenly over the top of the chilled cheesecake. You can go all the way to the edges or leave a small border, depending on your preference. The topping will still be a bit gooey, but it will firm up nicely once chilled. -
Step 25
Return the assembled Cinnamon Pecan Pie Cheesecake to the refrigerator for at least another 1-2 hours to allow the pecan topping to set completely. This final chill is important for the topping’s texture and for easy slicing. -
Step 26
When you’re ready to serve, use a sharp, thin knife dipped in hot water and wiped clean after each slice. This technique will give you beautiful, clean slices of your magnificent Cinnamon Pecan Pie Cheesecake. -
Step 27
Serve individual slices plain, or elevate them with a dollop of sweetened whipped cream, a few extra pecans, or a light dusting of ground cinnamon. A cinnamon stick can also add a delightful visual touch. This truly is a showstopper dessert, perfect for any special occasion or simply to indulge your cravings for a rich, spiced, and utterly delicious treat. Enjoy every decadent bite of your homemade Cinnamon Pecan Pie Cheesecake!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.