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Cinnamon Cheesecake With Praline Sauce

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“A smooth, rich cheesecake with the spice of cinnamon, a buttery shortbread crust and a delightful praline sauce.”
1hr 55mins

Ingredients Nutrition


  1. Shortbread Crust:
  2. Combine the butter and crumbs and press onto bottom of 9-inch springform pan. Bake at 325° F for 10 minutes.
  3. Cheesecake:
  4. Preheat oven to 300° F with pan of water in oven.
  5. Beat cream cheese until smooth.
  6. Add sugar and beat until smooth scraping sides frequently.
  7. Add sour cream, vanilla and cinnamon beating until thoroughly mixed scraping sides frequently.
  8. Add eggs one at a time mixing well with each one.
  9. Pour cheesecake filling into springform pan over shortbread crust and bake for 1 hour and 20 minutes at 275° F.
  10. Allow to cool before removing from pan.
  11. Chill.
  12. Top with Praline Topping (below) before serving.
  13. Praline Sauce: Toast pecans at 300° F for 15 minute.
  14. Melt butter in a saucepan; add brown sugar, corn syrup and flour.
  15. Stir well.
  16. Bring mixture to a boil; reduce heat and let simmer 5 minutes, stirring constantly.
  17. Remove from heat and let cool for 7 minutes.
  18. Stir in milk and pecans.

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