Place springform pan on a baking sheet
Carefully place it in the oven
Pour hot water into the baking sheet until it reaches halfway up the pan
Bake 60 minutes, until edges are set but center jiggles slightly
Why water bath?
It prevents cracking and ensures even, silky texture.
Step 5: Cool & Chill
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour
Remove, cool completely at room temp
Cover and refrigerate at least 5 hours — preferably overnight
Chilling is non-negotiable — it sets the texture and deepens the flavor.
Step 6: Make the Pecan Topping
In a skillet over low heat, melt:
Butter
Brown sugar
Stir in:
Cinnamon
Heavy cream
Pecans
