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Alice Currah’s Cinnamon-Pecan Cheesecake

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16 servings

Blogger Alice Currah crafted this lush cinnamon-pecan cheesecake years ago. If you haven't tried it yet, do yourself a favor and try it soon!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Melt 2 Tbsp. butter. Mix with graham crumbs, 3/4 cup nuts, 2 Tbsp. granulated sugar and 1 tsp. cinnamon; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining granulated sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 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 cheesecake 4 hours.
  • Meanwhile, bring remaining butter and brown sugar to boil in saucepan on medium heat, stirring constantly. Cool 5 min. Stir in cream and cardamom; cool completely. Refrigerate until ready to serve.
  • Spoon sauce spooned over cheesecake slices.


Reduce oven temperature to 300ºF if using a dark nonstick springform pan.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 450
Total fat 35g
Saturated fat 16g
Cholesterol 135mg
Sodium 300mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 24g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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