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a cinnamon cheesecake topped with glossy caramel and toasted pecans cascading down the side, one slice on a plate, in a wide horizontal shot on a wooden table, natural light, shallow depth of field, landscape orientation

Caramel Pecan Cinnamon Roll Cheesecake

Cinnamon cheesecake topped with caramel and pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp cinnamon
  • 1/3 cup brown sugar
  • 1 cup pecans toasted and chopped
  • 3/4 cup caramel sauce

Method
 

  1. Preheat the oven to 325°F and line a springform pan with the buttered graham crumbs.
  2. Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
  3. Swirl in the cinnamon and brown sugar for that cinnamon-roll ribbon.
  4. Pour over the crust and bake 60 minutes until the center barely jiggles.
  5. Cool, then refrigerate overnight until completely set.
  6. Drizzle generously with caramel sauce and shower with toasted pecans just before serving.

Notes

Warm the caramel slightly so it pours into glossy ribbons.