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- Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
- Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
- Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
- Add in cinnamon, heavy cream, pecans, and salt. Mix.
- Let the mixture cool off the heat for 20 minutes.
- Pour it over the cheesecake and serve.
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