Alice’s Cinnamon Pecan Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A rich and creamy cheesecake recipe featuring cinnamon and pecans.
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1¾ cup chopped PLANTERS Pecans, divided
  • 1 cup plus 2 Tbsp. sugar, divided
  • 2 tsp. ground cinnamon, divided
  • ⅓ cup butter, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 4 eggs
  • ½ cup dark brown sugar
  • ¼ cup whipping cream
  • ¼ tsp. ground cardamom
  1. Heat oven to 325°F.
  2. Mix crumbs, ¾ cup nuts, 2 Tbsp. sugar, 1 tsp. cinnamon and 2 Tbsp. melted butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  5. In a small saucepan combine remaining butter and brown sugar. Cook for 3-5 min or until very bubbly. Stir in remaining ingredients. Cool until room temperature and spoon over cooled cheesecake.
  6. Size-Wise: Enjoy a serving of this rich and indulgent treat on special occasions.
  7. Note: Reduce oven temperature to 300ºF if using a dark nonstick spring form pan.
Recipe by Savory Sweet Life at