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Butter Cinnamon Pecan Cheesecake
Indulge in the cozy flavors of winter with our Butter Cinnamon Pecan Cheesecake, a creamy delight perfect for any holiday gathering. This rich cheesecake, nestled in a buttery graham cracker crust, is infused with the warmth of cinnamon and topped with crunchy pecans, creating a symphony of textures in every bite. Finished with a drizzle of salted caramel sauce, this dessert is sure to be the star of your winter festivities.
16 Servings
Prep Time
30 minutes
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 40 minutes
Ingredients
- 2 (5.5 – ounce) packages PLANTERS® Kettle Cooked Butter Cinnamon Pecans, divided
- 1½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1½ cups sugar
- 2 cups sour cream
- 1 teaspoon vanilla
- 3 eggs, room temperature, lightly beaten
- Salted caramel dessert sauce, if desired
Directions
- Heat oven to 325°F.
- In bowl of food processor, place contents of 1 package PLANTERS® Kettle Cooked Butter Cinnamon Pecans. Process until very finely chopped. Reserve remaining package for garnish.
- In large bowl, combine graham cracker crumbs, 1/3 cup chopped pecans, sugar and butter. Press mixture onto the bottom and 1 inch up the side of a greased 9-inch springform pan.
- Place springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
- In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Fold in remaining chopped pecans. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
- Bake 75 to 85 minutes, or until center is almost set. Remove springform pan from water bath. Cool 10 minutes on wire rack. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
- Garnish top of cheesecake with reserved pecans. Serve with dessert sauce, if desired.
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