Caramel Chilli Cheesecake with Butter Pecan Filling

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Ingredients

• Chilli Pepper & Caramel Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground chilli pepper
• 1/4 cup caramel sauce
• Butter Pecan Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans, toasted and cooled
• Caramel Sauce Topping:
• 1/4 cup caramel sauce
• 1/4 cup chopped pecans, toasted

Instructions

1. Preheat the oven to 350°F.
2. Chilli Pepper & Caramel Base: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, chilli pepper and caramel sauce. Stir until evenly mixed.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until the crust is lightly golden and set. Remove from the oven and let cool while preparing the filling.
4. Butter Pecan Filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until light and creamy, about 2-3 minutes.
5. Add the sugar and beat until smooth, scraping down the sides of the bowl as necessary.
6. Add the eggs, one at a time, beating well after each addition.
7. With the mixer on low speed, gradually pour in the heavy cream, melted butter, and vanilla extract. Mix until fully incorporated.
8. Stir in the chopped pecans with a spatula.
9. Pour the filling over the prepared crust and smooth out the top with a spatula.
10. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
11. Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 3 hours or overnight.
12. Caramel Sauce Topping: In a small saucepan, heat the caramel sauce over low heat until warm and pourable.
13. Pour the warm caramel sauce over the chilled cheesecake and sprinkle with the chopped pecans.
14. Return the cheesecake to the refrigerator to set for at least 30 minutes before slicing and serving.