Butter Pecan Cheesecake with Caramel Sauce Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Butter Pecan Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup chopped pecans
• 1/4 cup unsalted butter, melted

Caramel Sauce Topping

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

Instructions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press mixture onto the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, remaining 3/4 cup sugar, and vanilla extract until smooth. Beat in eggs, one at a time.
4. In a small bowl, combine chopped pecans and 1/4 cup melted butter. Stir until pecans are coated with butter.
5. Pour cream cheese mixture over graham cracker crust. Spoon pecan mixture over the top and swirl gently with a knife.
6. Bake for 60-65 minutes or until the edges are lightly browned and the center is almost set. Let cool on a wire rack.
7. To make the caramel sauce, combine 1/2 cup sugar and water in a saucepan over medium heat. Stir until sugar dissolves.
8. Bring mixture to a boil without stirring and cook for 10-12 minutes or until the mixture turns golden brown.
9. Remove from heat and immediately add heavy cream and butter. Be careful as the mixture will boil vigorously.
10. Return the saucepan to low heat and stir until the mixture is smooth. Add vanilla extract and stir to combine.
11. Pour the caramel sauce over the cheesecake and refrigerate for at least 4 hours or overnight.
12. When ready to serve, remove the cheesecake from the pan and slice into pieces.
13. Enjoy your delicious Butter Pecan Cheesecake with Caramel Sauce Topping!