Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (42g) Granulated sugar
  • 5 tbsp (70g) Unsalted butter, melted
  • 0.25 tsp Salt
  • 16 oz (450g) Full fat cream cheese, room temperature
  • 0.5 cup (100g) Granulated sugar
  • 2 Large eggs, room temperature
  • 0.25 cup (60g) Sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup (110g) Toasted pecans, roughly chopped
  • 0.5 cup (100g) Light brown sugar, packed
  • 4 tbsp (56g) Unsalted butter
  • 2 tbsp Heavy cream
  • 1 tbsp Light corn syrup
  • 0.5 tsp Cinnamon
  • 1 pinch Flaky sea salt

Instructions:

  1. Preheat your oven to 165°C (325°F) and line a 12 cup muffin tin with paper liners. Note: This prevents sticking and makes removal effortless.
  2. Mix 150g graham crumbs, 42g sugar, 70g melted butter, and salt in a bowl until it looks like wet sand.
  3. Press 1.5 tablespoons of the mixture into each liner, packing it down firmly. Bake for 5 minutes until fragrant and slightly darkened.
  4. Beat the 450g cream cheese and 100g sugar on medium speed until silky and lump free. Note: Do not over airate the batter; we want density, not bubbles.
  5. Add the 60g sour cream and vanilla extract, mixing until just combined.
  6. Mix in the eggs one at a time on the lowest speed until the yellow streaks just disappear.
  7. Divide the batter among the liners, filling them about 3/4 full. Bake for 18–22 minutes until the edges are set but the centers still wobble.
  8. Let the cheesecakes sit in the pan for 30 minutes, then move them to the fridge for at least 2 hours.
  9. In a small saucepan, combine the 56g butter, brown sugar, heavy cream, corn syrup, and cinnamon. Bring to a boil for 1 minute until bubbly and thickened.
  10. Stir in the 110g toasted pecans and a pinch of salt. Let the mixture cool for 10 minutes, then spoon it over the chilled cheesecakes.