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Cinnamon Pecan Pie Cheesecake

A delicious blend of creamy cheesecake and classic pecan pie flavors enhanced with cinnamon, perfect for impressing family and guests.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter Unsalted butter recommended
  • 1/2 cup sugar
For the filling
  • 2 cups cream cheese Softened
  • 1 cup sour cream
  • 3 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped pecans Optional for decoration
  • 1/2 cup light corn syrup
  • 1/2 cup brown sugar Packed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed graham crackers with the melted butter and sugar. Press into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, sugar, and brown sugar, mixing well. Incorporate the eggs one at a time, followed by vanilla extract, cinnamon, and corn syrup. Mix until smooth and creamy.
  4. Gently fold in the chopped pecans into the cheesecake batter.
  5. Pour the filling into the prepared graham cracker crust and bake for about 55 minutes, until the center is set but still has a slight jiggle.
  6. Cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Notes

For a lighter version, use low-fat cream cheese and sour cream. Substitute graham crackers with gluten-free crumbs for gluten-free options.