Pecan Pie Cheesecake

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and line the bottom with a parchment paper round. Wrap the outside of the pan with heavy-duty aluminum foil. (Prep time: 5 minutes)

To make the crust: In a bowl, combine graham cracker crumbs, finely chopped toasted pecans, granulated sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles wet sand. (Prep time: 5 minutes)

Press the crumb mixture evenly into the bottom and up the sides of the prepared pan using a flat-bottomed measuring cup or your fingers. (Prep time: 5 minutes)

Bake in the preheated oven on the center rack until lightly browned and fragrant, about 10 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Reduce oven temperature to 325°F (165°C) and place the oven rack in the lower third position. (Bake time: 25 minutes)

Meanwhile, prepare the cheesecake filling: In a food processor, combine cream cheese and brown sugar. Process until smooth, scraping down the sides as needed, about 45 seconds. Add eggs one at a time, pulsing once after each addition. Add sour cream, flour, vanilla, cinnamon, and salt. Pulse 2-3 times until combined. (Prep time: 10 minutes)

Pour the cheesecake batter into the cooled crust. (Prep time: 2 minutes)

Bake the cheesecake in the preheated oven at 325°F (165°C) on the lower rack until the center jiggles slightly, 45-50 minutes. Turn off the oven, prop the door open slightly, and let the cheesecake stand in the oven for 1 hour. (Bake time: 1 hour 50 minutes)

Remove from the oven, discard the foil, and run a knife around the edge of the crust to release it from the pan. Cover with plastic wrap and chill for at least 6 hours or overnight. (Chill time: 6+ hours)

To make the pecan pie topping: Set a medium nonstick saucepan over low heat. Add brown sugar in an even layer and cook undisturbed until warm, about 2 minutes. Add water and stir constantly until the sugar is melted, about 45 seconds. Add butter, stirring constantly until melted and incorporated, about 30 seconds. (Prep time: 4 minutes)

Increase heat to medium. Add heavy cream, dark rum, cinnamon, and vanilla. Cook, stirring constantly, until well combined and slightly thickened, about 2 minutes. Add coarsely chopped toasted pecans, stirring until well coated. Remove from heat. (Prep time: 3 minutes)

Cool the pecan pie topping until it reaches room temperature and thickens, about 30 minutes. (Cool time: 30 minutes)

Remove the cheesecake from the refrigerator and carefully remove it from the springform pan. Place it on a serving platter and top with the cooled pecan pie topping. Serve immediately, or allow the cheesecake to soften for 15 minutes before serving. (Prep time: 10 minutes)