Cinnamon Bun Cheesecake with Caramel Pecan Delight
This rich and creamy cheesecake captures the sweet flavor of cinnamon buns, featuring a graham cracker crust, smooth cream cheese filling, and topped with caramel pecans.
Ingredients
For the crust
- 1.5 cups cinnamon graham cracker crumbs
- 3 tbsp sugar
- 0.5 cups melted butter
For the cheesecake filling
- 24 oz cream cheese, softened 3 packages of 8 oz each
- 1 cups sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cups sour cream
- 0.5 cups brown sugar
- 2 tsp cinnamon
- 2 tbsp butter, melted
For the topping
- 0.5 cups caramel sauce
- 0.5 cups pecans, chopped
- 1 tbsp heavy cream optional
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the cinnamon graham cracker crumbs, sugar, and melted butter.
- Press this mixture into a 9-inch springform pan to create the crust. Bake for 10 minutes.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Then add in 1 cup of sugar and 1 tsp of vanilla extract. Mix well.
- Add the eggs one at a time, mixing well after each egg. Then fold in the sour cream.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter.
- Pour half of the cheesecake mixture over the crust. Swirl in half of the cinnamon mixture, then repeat the layers.
Baking
- Bake for 50-60 minutes, or until the cheesecake is set.
- Once done, let it cool in the oven for one hour. Then refrigerate for at least 4 hours to set properly.
Topping
- For the topping, heat the caramel sauce and heavy cream together. Stir in the chopped pecans and drizzle over the cooled cheesecake before serving.
Notes
For best results, ensure cream cheese is softened. Don't skip the refrigeration step for flavor enhancement. Store any leftovers in an airtight container for up to 5 days, or freeze for up to 2 months.