This Cinnamon Pecan Pie Cheesecake is the ultimate holiday dessert — a decadent combination of creamy cheesecake and gooey brown sugar pecan pie filling, with a hint of warm cinnamon in every bite. It’s rich, buttery, and layered to perfection, creating a show-stopping centerpiece for your Thanksgiving or Christmas table.
With its silky cream cheese filling, caramelized nut topping, and crunchy crust, this recipe delivers that nostalgic pecan pie flavor in an elegant cheesecake form. It’s impressive yet approachable — perfect for both seasoned bakers and dessert lovers alike.
Why You’ll Love This Recipe
- Combines the best parts of cheesecake and pecan pie
- Infused with cinnamon and brown sugar for cozy holiday flavor
- Stunning make-ahead dessert for Thanksgiving or parties
- Buttery crust with creamy and crunchy layers
Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Servings: 12
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
¼ cup chopped pecans
¼ cup melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 teaspoon cinnamon
For the Pecan Topping:
1 cup pecans, roughly chopped
½ cup brown sugar
¼ cup heavy cream
3 tablespoons butter
1 teaspoon vanilla extract
Pinch of salt
Step-by-Step Instructions
1. Prepare the crust
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, chopped pecans, melted butter, brown sugar, and cinnamon. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool slightly.
2. Make the cheesecake layer
In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and cinnamon until just combined. Pour over the crust and smooth the top.
3. Bake the cheesecake
Bake for 55–60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake rest inside for 1 hour with the door cracked. Then refrigerate for at least 4 hours (or overnight).
4. Make the pecan topping
In a saucepan over medium heat, melt butter with brown sugar, heavy cream, and salt. Stir until smooth and bubbling, about 3–4 minutes. Remove from heat and stir in vanilla and pecans. Let cool slightly.
5. Assemble and serve
Pour the pecan topping over the chilled cheesecake. Slice, serve, and enjoy with whipped cream or vanilla ice cream.
Pro Tips & FAQs
Can I make this ahead of time?
Yes — this cheesecake tastes best when chilled overnight, making it an ideal make-ahead dessert for holidays.
What if I don’t have a springform pan?
You can use a deep pie dish, but line it with parchment for easy removal.
How can I prevent cracks?
Avoid overmixing and let the cheesecake cool slowly inside the oven before chilling.
Flavor Variations
Chocolate Pecan Cheesecake: Drizzle melted chocolate over the topping.
Maple Pecan Cheesecake: Replace part of the brown sugar with pure maple syrup.
Walnut Crust Variation: Substitute walnuts for pecans in the crust for a deeper, earthy flavor.
Nutrition Summary
Rich, buttery, and creamy with a caramelized nut topping — this Cinnamon Pecan Pie Cheesecake is a holiday-worthy indulgence.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 520 | 8g | 48g | 33g | 2g | 36g |
Disclaimer: Nutrition facts are estimates and may vary based on ingredients used.
