Start by preheating your oven to 350°F. Toss your chopped pecans with melted butter and a sprinkling of brown sugar until they are well-coated. Spread them evenly on a lined baking sheet, then toast them for 5-7 minutes. This step brings out their nutty aroma and enhances their crunch. Set them aside to cool.

Combine graham cracker crumbs, melted butter, sugar, and a pinch of cinnamon in a bowl until well mixed. Press this mixture evenly into the bottom of a greased and lined springform pan. The cinnamon adds a subtle spiced kick to the crust, which complements the cheesecake beautifully. Bake the crust for about 10 minutes, then set it aside.

To make the filling, start by browning the butter. Melt it in a light-colored saucepan and whisk continuously until it turns a golden, nutty brown. Be patient, as this step adds deep flavor to the cheesecake. Next, beat the cream cheese, sugar, and flour in a bowl until smooth and fluffy. Add sour cream, vanilla, and the browned butter, mixing well for a luscious, creamy filling. Slowly add eggs one at a time, being careful not to overmix. Fold in your toasted pecans for a delightful crunch in every bite.

Pour the cheesecake filling into your prepared crust. Prepare a water bath by placing the springform pan into a larger pan filled halfway with hot water. This step ensures an even, crack-free bake. Bake at 300°F for about 65 minutes, then turn off the oven and allow the cheesecake to sit with the door closed for another 30 minutes. This slow cooling process prevents cracking.

After the cheesecake has rested in the fridge for at least 6 hours, it’s time to decorate! Whip up the cinnamon whipped cream by combining heavy whipping cream, powdered sugar, vanilla, and ground cinnamon. Pipe swirls onto the cheesecake, then sprinkle with your reserved toasted pecans. A drizzle of caramel sauce on top takes it to the next level!