This cinnamon pecan pie cheesecake tastes even better than a regular pecan pie! It has a pecan graham cracker crust that is topped with cinnamon pecan pie filling and a creamy brown sugar cheesecake. There is a pecan topping with toasted cinnamon pecans. This pecan pie cheesecake is SO much better than regular pecan pie!
The Best Pecan Pie Cheesecake
This is the best cinnamon pecan pie cheesecake. You get the best part of the pecan pie with a creamy cheesecake. The best part is there is so much cinnamon in this cheesecake.
Sometimes I think a regular pecan pie can be a little boring without that much flavor, which is why I added cinnamon to the pecan pie filling and the topping. This cheesecake is not lacking in flavor that is for sure.
This cheesecake is also topped with homemade whipped cream. It creates such a creamy experience in every bite!
Easy Pecan Graham Cracker Crust
Making this pecan graham cracker crust is pretty easy, the addition of the pecans gives it more of a crunch.
To make this, you will need to blend up the graham crackers and pecans by using a food processor. The graham crackers need to be blended into very fine crumbs. If the crumbs are too big they won't stick together.
The pecans will need to be chopped into small pieces. It should be as big as a pea.
Mix the pecans, graham cracker crumbs, brown sugar, and melted butter with a fork until it resembles wet sand. After mixing the crumbs, it should be all wet. If it is too dry, add an extra 1-2 Tbsps of melted butter.
Pour the crumbs into the spring form pan. Spread it on the bottom of the pan and ⅔rds up the sides of the pan. To really compact it down, use the bottom of a measuring cup. Don't skip that step.
Bake it for 13 minutes. Pre-baking the crust helps to prevent a soggy crust.
How To Prevent The Crust From Sticking To The Pan
Easily removing the cheesecake from the pan starts with how you spray the pan.
Spray a 9 inch spring form pan with baking non-stick spray. Make sure it is the spray with flour in it. Then, place a 9 inch parchment circle on the bottom. Then, spray again.
After the cheesecake cools, it should pop right off. If a side gets stuck, use a knife.
Cinnamon Pecan Pie Filling
Making this pecan pie filling is similar to making regular pecan pie, but this has cinnamon!
First, melt the butter in a sauce pan. After it is melted, mix the corn syrup, sugar, beaten eggs, cinnamon, vanilla and pecans.
I strongly recommend using larger chopped pecans. The larger pieces will stand out more in the cheesecake compared to smaller chopped pecans.
The pecan pie filling will need to be cooked for 5-10 minutes. If you under cook it, it can be runny when you cut into the cheesecake.
Next, pour the filling directly on the cooked crust. It will cool slightly while you make the cheesecake batter.
How To Make Brown Sugar Cheesecake
What makes this cheesecake different is it uses packed brown sugar. It creates a creamier cheesecake. Here are tips on how to make it:
- Room temperature ingredients- Pull all of the dairy ingredients out at least 2 hours before baking. This is crucial for getting a smooth cheesecake.
- Use a mixer- It can be stand or a hand mixer. Cheesecake needs a powerful beating to get it nice and smooth.
- Beat the cream cheese- Beat the cream cheese on medium-high for 1 minute. Set a timer and let the mixer beat it. Then, add in the brown sugar and beat again for 1 minute. This helps to get the cream cheese fluffy.
- Mix eggs on low- The rest of the ingredients can be mixed in on medium-high, but once the eggs are added turn the mixer to low. Adding extra air into the eggs is a reason why the cheesecake can crack.
- Use a water bath- See below for water bath techniques.
Water Bath
Here are 2 methods you can use for a water bath:
The first method uses a large roasting pan and a 10 inch cake pan. This is the best method because placing the springform pan inside the cake pan prevents any water from getting into the crust.
Fill the roasting pan with boiling water about half way up the cake pan. I strongly recommend this method!
The second method is wrapping the spring form pan with foil. Wrap it twice very tightly. Then, place that in the roasting pan with boiling water. Now, this method definitely works, but there is a chance water can get into the crust.
Water baths are important to prevent the cheesecake from cracking because it creates a moist environment. If it is too dry, it will crack.
Slowly Cooling The Cheesecake
Another reason a cheesecake can crack is if it cools too quickly. Placing a hot cheesecake on the counter straight from the oven can be too dramatic of a temperature change and it can crack!
First, turn off the oven and prop open the oven door about 4 inches. Then, let it sit for 30 minutes.
Then, transfer it right away to the cooling rack. It has to cool completely before chilling in the fridge.
The Importance Of Chilling The Cheesecake
Have you ever had a slightly warm or even room temperature cheesecake? Let me tell you, it is the worst! That is why the cheesecake has to cool at least 6 hours but preferably over night.
As a cheesecake cools, it will become more dense and the flavor will intensify. It will be worth the wait!
Cinnamon Pecan Topping
This pecan topping really takes this cinnamon pecan pie cheesecake to the next level. The pecans are toasted in cinnamon and melted butter!
Toasting pecans gives them a little more flavor, but it really gets upgraded with butter and cinnamon!
To make this topping, first melt the butter in a saucepan. Once it is melted, add in the brown sugar. Now cook the brown sugar for 1-3 minutes. It will be very thick in the beginning, but it will turn into an almost liquid. Then, add in the cinnamon.
Next, add in the heavy cream. The topping will be very bubbly as the cream reacts, but stir until it stops bubbling. Then, add in the toasted pecans.
The mixture will thicken slightly as it cools. It is important to let it cool completely before adding it on top of the cold cheesecake.
How To Get The Perfect Slice
Man, this cheesecake was a lot of work to bake! When you slice into, you don't want messy slices of cheesecake after all that hard work!
To get a clean slice, use a sharp clean knife. After each cut, wash the knife in hot water. A clean knife is key to a perfect slice!
How To Store The Cheesecake
Since this cinnamon pecan pie cheesecake has to be stored in the fridge, it should be stored in a cake carrier or cut into slices and stored in an air tight container.
It will last up to 5 days in the fridge.
Other Cheesecake Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cheesecake. I hope you loved it! To get more ideas follow me on Pinterest.
Cinnamon Pecan Pie Cheesecake
Ingredients
Pecan Graham Cracker Crust
- 3 ½ cups Graham cracker crumbs equal to 2 full packets of graham crackers
- ½ cup Pecans chopped into small pieces
- ¼ cup Brown sugar packed light or dark
- 9 tablespoon Unsalted butter melted
Cinnamon Pecan Pie Filling
- ⅓ cup Unsalted butter melted
- 1 cup White granulated sugar
- ⅔ cup Dark corn syrup
- 2 Large eggs beaten
- 1 ½ cups Pecans chopped into larger pieces
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
Brown Sugar Cheesecake
- 24 oz Cream cheese room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
Toasted Cinnamon Pecans
- 1 cup Pecans chopped into large pieces
- 3 tablespoon Unsalted butter melted
- 1 teaspoon Ground cinnamon
Pecan Topping
- 3 tablespoon Unsalted butter melted
- ½ cup Brown sugar packed light or dark
- 1 teaspoon Ground cinnamon
- ½ cup Heavy cream
- 1 cup Cinnamon pecans
Whipped Cream
- 1 cup Heavy cream cold
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
Instructions
Pecan Graham Cracker Crust
- Preheat oven to 325°F. Spray a 9 inch spring form pan with a non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan. Then, spray again. Set aside.
- Blend graham crackers in a food processer or blender until fine crumbs form. Chop up pecans into small pieces. Combine the graham cracker crumbs, pecans, brown sugar and melted butter. Mix with a fork until everything is wet from the butter.
- Pour crumbs into pan. Use fingers to bring the crust ⅔rds up the sides of the pan and on the bottom. Use the bottom of a measuring cup to compact the crust down.
- Bake for 13 minutes. Then, allow to cool.
Cinnamon Pecan Filling
- While the crust is baking, start the filling. In a saucepan over medium heat, melt the butter. Keep stirring the butter until it browns and milk deposits separate. It will bubble, get foamy, and then brown.
- Once browned, add in sugar, corn syrup, beaten eggs, chopped pecans, vanilla, and cinnamon. Heat until it comes to a simmer. Cook for 5-10 minutes until thickened.
- Pour filling on top of the crust. Let it slightly cool while making cheesecake batter.
Brown Sugar Cheesecake
- Using a mixer, beat the room temperature cream cheese for 1 minute on medium-high. Scrape the bowl. Add in the brown sugar and beat again for 1 minute. Scrape the bowl. There should be no visible cream cheese chunks. Start the hot water for water bath.
- Add in sour cream, heavy cream, and vanilla. Mix on medium for 30 seconds until everything is well blended. Scrape the bowl. Add in the eggs one at a time on low. Before the last egg, scrape the bowl.
- Water bath: For either option, use a large roasting pan (12X16 inches) and hot boiling water1. Place spring form pan in a 10 inch cake pan. Then, place in a roasting pan. Fill with hot water until ⅔rds up the side of the cake pan. This option is the best so no water can get into the crust.2. Cover spring form pan with aluminum foil twice very tightly. Place the pan directly in the roasting pan and fill with hot water about ½ way up the spring form pan
- Bake for 65-85 minutes. Bake until there is a very slight jiggle in the middle and the edges are set. If there is a big jiggle, bake for 10 more minutes and check again.
- Once baked, turn off the oven, and prop the oven door about 4 inches. Let the cheesecake sit in the oven for 30 minutes. Then, pull out of water bath and on a cooling rack. Cool completely. Then, wrap in foil and chill in the fridge. Chill for at least 6 hours or overnight.
Toasted Cinnamon Pecans
- Chop pecans into larger pieces. Preheat oven to 350°F. Spray a baking sheet with baking non-stick spray.
- Stir melted butter, cinnamon and pecans together in a small bowl. Spread it around evenly on baking sheet. Bake for 7-10 minutes until pecans are fragrant. Allow to cool completely.
Cinnamon Pecan Topping
- In a saucepan over medium heat, melt the butter. Once melted, mix in brown sugar. Cook for 1-3 minutes until brown sugar is melted and thins out. Add in cinnamon and mix until combined.
- Mix in the heavy cream; it will bubble up at first. Then, add in cinnamon pecans. Allow the topping to cool completely before adding to the cheesecake.
- Take off the spring form pan and the parchment circle. Then, spread the topping over the cheesecake. Place in the fridge while you make whipped cream.
Whipped Cream
- Freeze metal bowl and whisk attachment for 10 minutes. A cold bowl will whip up whipped cream faster.
- Mix the heavy cream, powdered sugar, and vanilla in the cold bowl. Mix on medium-high until medium peaks form. Top the cheesecake with the whipped cream. Keep cheesecake stored in the fridge.
Deb says
I made this for Thanksgiving this year and it was a big hit! I made the cheesecake several days ahead and then took it out the day before and did the topping. It made the process stress free and it was delicious. Next time I will take it out of the fridge a little earlier before serving because the pecan pie layer was very firm when I cut it.
Stephanie Rutherford says
I am so glad you loved this cheesecake!