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–+ servings

Cinnamon Pecan Pie Cheesecake

A delightful fusion of creamy cheesecake and the rich, nutty flavors of pecan pie, enhanced with cinnamon and topped with maple syrup.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 2 packages cream cheese, softened 8 ounces each
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, chopped
  • 1/2 cup maple syrup

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and bake at 325°F for 10 minutes.
  2. Make the cheesecake filling by beating cream cheese until smooth, then adding brown sugar and vanilla. Mix in eggs one at a time, then add sour cream and cinnamon.
  3. Chop pecans and set aside. Assemble the cheesecake by pouring half the filling over the crust, adding half the pecans, then the remaining filling, and topping with the rest of the pecans and maple syrup.
  4. Bake at 325°F for 55-60 minutes until the center is slightly jiggly. Cool in the oven for 1 hour.
  5. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 7gFat: 35g

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