Caramel Apple Pecan Dream Cheesecake

Ingredients:

• For the Apple Pie Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• For the Salted Caramel Filling:
• 2 cups granulated sugar
• 1/2 cup water
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 tsp sea salt
• 16 oz (2 containers) Norman's Kosher Cholov Yisroel Cream Cheese
• For the Candied Pecan Topping:
• 1 cup pecan halves
• 2 tbsp unsalted butter
• 2 tbsp brown sugar

Instructions:

1. Prepare the Apple Pie Base:
2. In a bowl, combine the graham cracker crumbs, melted butter, sugar, cinnamon, nutmeg, and salt. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.
4. Prepare the Salted Caramel Filling:
5. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
6. Continue to cook without stirring until the mixture turns into a caramel color. Remove from heat.
7. Carefully stir in the heavy cream, followed by the butter and sea salt. Stir until smooth and well combined.
8. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
9. Gradually add the prepared salted caramel sauce to the cream cheese, mixing well after each addition until fully incorporated.
10. Pour the salted caramel filling over the prepared apple pie base in the springform pan. Smooth the top with a spatula.
11. Prepare the Candied Pecan Topping:
12. In a small skillet, melt the butter over medium heat.
13. Add the pecan halves and brown sugar to the skillet. Stir well to coat the pecans evenly.
14. Cook for 3-4 minutes, stirring frequently, until the pecans are caramelized and fragrant.
15. Remove the skillet from heat and let the candied pecans cool completely.
16. Assemble and Serve:
17. Once the caramel filling has set, arrange the candied pecans on top of the cheesecake in a decorative pattern.
18. Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to firm up completely.
19. Remove from the springform pan and serve chilled.