Pecan Caramel Cheesecake

Recipe by Boomette
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
  • For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
  • Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
  • For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
  • Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.
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