Cinnamon Roll Butter Pecan Cheesecake with Salted Caramel Topping

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 16 ounces Norman’s Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup chopped pecans
• 1 tablespoon unsalted butter
• 1/4 cup brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray and set aside.
2. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press mixture onto the bottom of the prepared springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until creamy and smooth, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
4. In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in the 1/4 cup brown sugar and cook until the mixture is bubbly, about 2-3 minutes. Add the chopped pecans and cook for an additional 2 minutes. Pour the pecan mixture into the cheesecake mixture and stir until well combined.
5. Pour cheesecake mixture over the prepared crust. Bake for 45-50 minutes or until the center is almost set.
6. Remove from oven and let cool completely on a wire rack. Once cooled, remove the springform pan and chill for at least 2 hours before serving.
7. In a small saucepan over medium heat, whisk together heavy cream, sea salt, and brown sugar until the sugar is dissolved and the mixture is bubbly, about 2-3 minutes. Remove from heat and let cool to room temperature.
8. Drizzle the salted caramel sauce over the cheesecake and serve.