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!
What You Need
Original recipe yields 16 servings
1/3 cup butter, divided
1 cup graham cracker crumbs
1-3/4 cups chopped PLANTERS Pecans, divided
1 cup plus 2 Tbsp. granulated sugar, divided
2 tsp. ground cinnamon, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
4 egg s
1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 tsp. ground cardamom
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.