Description
A delicious blend of creamy cheesecake and classic pecan pie flavors, topped with a hint of cinnamon.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in chopped pecans and ground cinnamon.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until soft peaks form and spread over the cheesecake.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Make sure the cream cheese is at room temperature for a smoother batter.
- Top with additional pecans and a drizzle of caramel sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American