If you’re looking for the ultimate holiday dessert, this Cinnamon Pecan Pie Cheesecake is it! With a buttery graham cracker crust, creamy cinnamon-spiced cheesecake filling, and a gooey pecan pie topping, this recipe brings together the best of two Southern classics—cheesecake and pecan pie.
Rich, decadent, and perfectly spiced, this cheesecake is an impressive dessert for Thanksgiving, Christmas, or any special occasion where you want to wow your guests. It’s indulgent but worth every bite!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp all-purpose flour
For the Pecan Pie Topping:
- 1 cup brown sugar
- 1/2 cup corn syrup (light or dark)
- 1/3 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 2 cups pecan halves
Preparation Steps
Step 1: Make the Crust
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, cinnamon, and flour. Mix until creamy and well blended. Pour filling over crust.
Step 3: Bake the Cheesecake
- Place pan on a baking sheet. Bake for 55–65 minutes, until center is just set. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate at least 4 hours or overnight.
Step 4: Make the Pecan Pie Topping
- In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir until smooth and bring to a gentle boil. Remove from heat and stir in vanilla and pecans. Let cool slightly.
Step 5: Assemble and Serve
- Pour pecan topping over chilled cheesecake. Slice and serve with whipped cream or vanilla ice cream.
Variation
- Bourbon Pecan Cheesecake: Add 1 tbsp bourbon to the topping for extra flavor.
- Spiced Cheesecake: Add nutmeg and cloves for a deeper spice profile.
- Chocolate Twist: Drizzle melted chocolate over the pecan topping before serving.
- Mini Cheesecakes: Bake in muffin tins for individual portions.
Cooking Notes
- Bake cheesecake in a water bath to prevent cracks.
- Always let cheesecake chill fully before topping.
- Toast pecans before adding to topping for richer flavor.
Serving Suggestions
- Serve with hot coffee or spiced cider.
- Add whipped cream or vanilla ice cream for extra indulgence.
- Slice small—it’s very rich and decadent.
Tips
- Use room temperature cream cheese for a smooth filling.
- Refrigerate overnight for best results.
- Store leftovers covered in the fridge for up to 5 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Cooking Time: 65 minutes
- Chill Time: 4 hours
- Total Time: ~5 ½ hours
Nutritional Info (per serving, approx. 12 servings)
- Calories: 570
- Protein: 7g
- Carbs: 52g
- Fat: 38g
- Sodium: 320mg
FAQs
Q1: Can I make Cinnamon Pecan Pie Cheesecake ahead of time?
- Yes! Make 1–2 days in advance, then top with pecans before serving.
Q2: Do I have to use a water bath?
- It helps prevent cracks, but you can skip it if you don’t mind rustic cheesecake edges.
Q3: Can I freeze this cheesecake?
- Yes, freeze without the topping for up to 2 months. Add topping after thawing.
Q4: What’s the best cream cheese for cheesecake?
- Full-fat cream cheese gives the richest texture—avoid low-fat.
Q5: Can I use honey or maple syrup instead of corn syrup?
- Yes, though the texture may be slightly different. Maple syrup adds a stronger flavor.
Conclusion
This Cinnamon Pecan Pie Cheesecake is the ultimate holiday dessert, combining the creamy indulgence of cheesecake with the sweet, nutty goodness of pecan pie. With its spiced filling and caramel-like topping, it’s sure to become a family favorite for festive gatherings and special occasions.