Caramel Pecan Cheesecake

this image was generated using AI technology

Maple Pecan Base

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 3 tablespoons melted butter
• 2 tablespoons pure maple syrup

Butter Pecan Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Salted Caramel Topping

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1/4 teaspoon kosher salt
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, chopped pecans, melted butter, and maple syrup. Mix well, then press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined. Beat in the eggs, one at a time, then vanilla extract. Fold in chopped pecans.
4. Pour filling on top of the cooled crust, and bake for 45-50 minutes or until cheesecake is set but slightly jiggly in the center. Let cool completely.
5. To make the caramel sauce, combine sugar and water in a heavy-bottomed saucepan over medium-high heat. Stir gently until the sugar is dissolved, then let the mixture come to a boil, without stirring, until it turns a deep golden brown. Remove from heat and immediately add heavy cream (be careful, it will bubble up), then stir until smooth. Stir in salt and chopped pecans. Let cool for 10 minutes before pouring over the cheesecake.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.