Caramel Pecan Cheesecake

Shortbread Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar

Pecan Filling

• 2 cups pecan halves
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs

Caramel Sauce Topping

• 1/2 cup granulated sugar
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour and sugar for the shortbread base. Add the softened butter and mix until combined.
3. Press the mixture into the bottom of the prepared pan and bake for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool completely.
4. To make the pecan filling, in a food processor, pulse the pecans until coarsely chopped.
5. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition. Fold in the chopped pecans.
6. Pour the mixture over the cooled shortbread base and bake for 30-35 minutes or until set. Remove from the oven and let cool to room temperature.
7. To make the caramel sauce topping, in a medium saucepan, melt the sugar over medium heat until it is a deep amber color. Add the butter and stir until the butter is completely melted. Remove the pan from heat and slowly stir in the heavy cream and vanilla extract. Stir until the sauce is smooth and creamy.
8. Pour the caramel sauce over the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.