1. Prepare the oven and pan
Preheat the oven to 325°F (160°C).
Spray a 9-inch springform pan with cooking spray.
2. Make the crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt.
Press the mixture firmly into the bottom of the prepared pan.
3. Make the cheesecake filling
In a large bowl, beat the softened cream cheese and brown sugar with a hand mixer until smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream, flour, vanilla, and salt until just combined.
Pour the batter over the crust.
4. Bake the cheesecake
Wrap the bottom of the springform pan in aluminum foil and place it on a baking sheet.
Bake for 1 hour.
Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 5 hours (overnight is best).
5. Make the pecan topping
In a skillet over low heat, melt the butter and brown sugar. Let it bubble gently.
Stir in cinnamon, heavy cream, pecans, and a pinch of salt. Mix until coated.
Remove from heat and let cool for about 20 minutes.
6. Assemble and serve
Pour the cooled pecan topping over the chilled cheesecake.
Slice and enjoy!
Tips for Success
Room-temperature cream cheese ensures a smooth, lump-free filling.
Do not overmix once eggs are added, to avoid cracks.
Chill thoroughly for best texture and easy slicing.
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