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Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping

Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping is a rich, creamy, and spiced dessert layered with a buttery graham cracker crust, cinnamon-scented cheesecake, and a tangy honey-sweet sour cream finish topped with toasted pecans.

Ingredients

Units Scale
  • 1 1/2 cups honey graham crackers, crushed
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon Tahitian pure vanilla extract
  • Pinch of Himalayan pink salt, coarse ground
  • 16 ounces cream cheese (two 8-ounce packages), full fat
  • 1/2 cup local honey
  • 1 cup sour cream
  • 4 teaspoons Chinese cassia cinnamon
  • 1 teaspoon Tahitian pure vanilla extract
  • Pinch of Himalayan pink salt
  • 3 medium eggs
  • 1 cup toasted pecans, finely chopped
  • 1/2 cup sour cream
  • 2 tablespoons whipping cream
  • 2 teaspoons local honey, plus more for drizzling

Instructions

  1. Preheat oven to 325°F (160°C) and lightly grease a 6 x 3-inch cheesecake pan. Wrap the bottom with foil if using a water bath.
  2. Combine graham crackers, melted butter, vanilla extract, and salt. Mix until the texture resembles wet sand, then press into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth. Add honey, sour cream, cinnamon, vanilla, and salt, mixing until creamy. Add eggs one at a time, beating just until combined.
  4. Pour filling over the crust and smooth the top. Bake 45–50 minutes, or until the center is just set. Cool in the oven with the door slightly open for 30 minutes, then transfer to a rack to cool completely.
  5. In a small bowl, whisk sour cream, whipping cream, and honey. Spread evenly over the cooled cheesecake and top with toasted pecans. Drizzle with extra honey if desired.
  6. Chill for at least 4 hours before serving.

Notes

  • Use room-temperature ingredients for a smooth filling.
  • Don’t overbake — a slight jiggle means it’s perfectly done.
  • Toast pecans beforehand for deeper flavor.
  • Cheesecake tastes even better the next day after chilling overnight.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 24g
  • Sodium: 210mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 125mg

Find it online: https://cooktune.com/cinnamon-toasted-pecan-cheesecake-with-sour-cream-topping/