6 tablespoons unsalted butter, room temperature and cut into cubes
1/2 cup heavy cream, room temperature
1 teaspoon vanilla extract
Directions
Make the Maple Pecan Base: Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, pecans, butter, and maple syrup. Mix until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool completely.
Make the Butter Pecan Filling: In a large bowl, use an electric mixer to beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add sugar and beat until fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. In a separate bowl, whisk together heavy cream, pecans, and melted butter. Gradually add to cream cheese mixture and mix until well combined. Pour filling over cooled crust and spread evenly.
Bake cheesecake for 55-60 minutes or until the center is set and the edges are lightly golden. Remove from oven and let cool to room temperature. Refrigerate cheesecake for at least 4 hours, or overnight.
Make the Caramel Sauce Topping: In a medium saucepan, heat sugar over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown liquid. Be careful not to burn it. Once sugar is completely melted, add butter and stir until it is completely melted and combined. Slowly drizzle in heavy cream while stirring constantly. Mixture will bubble up and be very hot. Remove from heat and stir in vanilla extract. Let caramel sauce cool to room temperature before drizzling over cheesecake.
Once caramel sauce has cooled, drizzle over the cheesecake. Slice and serve.
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