Caramel Pecan Cheesecake with Cinnamon

Indulge in the flavors of fall with this rich and decadent Caramel Pecan Cheesecake with Cinnamon.

The creamy cheesecake is infused with warm cinnamon and topped with a generous layer of caramel and crunchy pecans, making it the perfect dessert for cozy autumn gatherings.

Each bite is a delightful combination of sweet, nutty, and spiced goodness.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup unsalted butter, melted
2 tbsp sugar
1 tsp cinnamon

For the Filling:

3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup sour cream

For the Topping:

1 cup caramel sauce
1 cup pecans, roughly chopped

Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

Step 2

In a mixing bowl, combine graham cracker crumbs, chopped pecans, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 3

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, cinnamon, and sour cream until fully incorporated.

Step 4

Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula. Bake for 50-55 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Step 5

Once the cheesecake is completely cooled, pour the caramel sauce over the top, spreading it evenly. Sprinkle the chopped pecans over the caramel.

Step 6

Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Tips

For extra richness, drizzle additional caramel sauce on each slice just before serving.
Toast the pecans for a deeper, nutty flavor before adding them to the topping.