Step 1: Toast the Pecans

Start by preheating your oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent the pecans from sticking and make cleanup easier. In a medium-sized bowl, combine the melted butter, chopped pecans, and brown sugar. Toss everything together until the pecans are well-coated in the butter and sugar mixture.

Spread the pecans evenly onto the prepared cookie sheet and bake for about 5-7 minutes. Keep an eye on the pecans to ensure they don’t burn. You want them to be golden brown and fragrant. Once toasted, remove them from the oven and set them aside to cool. These pecans will add a delicious nutty crunch to your cheesecake and enhance its flavor.

Step 2: Brown the Butter

Now it’s time to brown the butter for the cheesecake filling. Browning butter adds a nutty, caramelized flavor that’s absolutely perfect for this recipe. In a saucepan, melt 6 tablespoons of butter over medium heat. I recommend using a light-colored pan so you can easily see when the butter is browning. As the butter melts, it will foam up at first, but keep stirring occasionally to ensure the butter browns evenly.

Continue cooking the butter until it turns a rich amber color and develops a toasty aroma. This process should take about 4-5 minutes. Once browned, pour the butter into a heatproof bowl and set it aside to cool.

Step 3: Make the Crust

Preheat your oven to 325°F (163°C). Take a 9-inch springform pan and line the bottom with parchment paper, greasing the sides with butter or cooking spray. This will help prevent the cheesecake from sticking to the pan and make it easier to remove once it’s set.

In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until everything is well combined. The mixture should resemble wet sand. Press this mixture evenly into the bottom and up the sides of the springform pan to form the crust.

Bake the crust for 10 minutes, then set it aside to cool. It’s important to let the crust cool completely before adding the cheesecake filling, as this will help it maintain its shape.

Step 4: Prepare the Cheesecake Filling

Now that your crust is cooling, it’s time to focus on the cheesecake filling. Reduce the oven temperature to 300°F (148°C).

In a large bowl, beat the softened cream cheese, granulated sugar, light brown sugar, and flour on low speed until the mixture is completely smooth and combined. It’s important to mix on low speed so that you don’t incorporate too much air into the batter, which could cause cracks in the finished cheesecake. Scrape down the sides of the bowl to make sure everything is well blended.

Add the sour cream, vanilla extract, and browned butter to the bowl, mixing on low speed until well combined. This is where the magic happens—the browned butter adds a rich, nutty flavor that will infuse the entire cheesecake.

Next, add the eggs one at a time, mixing slowly after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure an even mixture. Once all the eggs are added, stir in 1 cup of the toasted pecans.

Step 5: Bake the Cheesecake

Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula. Now, it’s time for the water bath. This is an essential step to prevent cracks from forming on the surface of the cheesecake. Place the springform pan inside a larger pan, such as a roasting pan, and carefully pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan. Be careful not to get any water inside the cheesecake pan.

Bake the cheesecake for 1 hour and 5 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to cool slowly. This gradual cooling helps prevent cracks from forming.

After 30 minutes, crack the oven door and leave it open for another 30 minutes. This allows the cheesecake to cool even further, and it also helps the texture remain smooth and creamy.

Step 6: Chill the Cheesecake

Once the cheesecake has cooled down, remove it from the oven and water bath. Let it cool to room temperature, then refrigerate it for 5-6 hours or overnight until firm. This is where the cheesecake sets and develops its deliciously creamy texture.

Step 7: Make the Cinnamon Whipped Cream

While the cheesecake chills, you can make the cinnamon whipped cream. In a large mixer bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and cinnamon. Using a stand mixer or hand mixer, whip the ingredients on high speed until stiff peaks form. This will take about 3-4 minutes.

Step 8: Assemble and Serve

Once the cheesecake is completely chilled and firm, it’s time to assemble. Pipe swirls of the cinnamon whipped cream onto the top of the cheesecake, and then sprinkle the remaining toasted pecans over the whipped cream. If desired, drizzle caramel sauce on top for an extra touch of sweetness.

Refrigerate the cheesecake until you’re ready to serve. This cheesecake will keep in the fridge for up to 5 days, but it’s so delicious, I doubt it will last that long!