Step 1

TOAST THE PECANS:

Step 2

Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.

Step 3

. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.

Step 4

. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.

Step 5

. Set pecans aside to cool.BROWN THE BUTTER

Step 6

p id=”instruction-step-6″>To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.6.

Step 7

Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.CRUST

Step 8

instruction-step-8″>Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.Combi

Step 9

e the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.Bake

Step 10

he crust for 10 minutes, then set aside to cool.Cove

Step 11

the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.CHEESECAKE FILLING

Step 12

truction-step-12″>Reduce oven temperature to 300°F (148°C).In a la

Step 13

ge bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.Add the

Step 14

sour cream, vanilla extract and browned butter and mix on low speed until well combined.Add the

Step 15

eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.Stir in

Step 16

1 cup of the toasted pecans.Pour th

Step 17

cheesecake batter evenly into the crust.Place t

Step 18

e springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.Bake fo

Step 19

1 hour 5 minutes. The center should be set, but still jiggly.Turn of

Step 20

the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.Crack t

Step 21

e door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.Remove

Step 22

he cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.To fini

Step 23

h off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.Pipe sw

Step 24

rls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.