Butter Pecan Caramel Cheesecake

Ingredients:
For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Pecan Topping:

• 1 cup chopped pecans
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup

For the Caramel Sauce:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
5. While the cheesecake is cooling, prepare the pecan topping. In a skillet over medium heat, melt the butter. Stir in the chopped pecans, brown sugar, and corn syrup. Cook for about 5-7 minutes, stirring frequently until the mixture is bubbly and the pecans are toasted. Remove from heat and let cool slightly.
6. For the caramel sauce, combine granulated sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color. Remove from heat and carefully whisk in heavy cream until smooth.
7. Once the cheesecake has cooled completely, spread the pecan topping evenly over the top. Drizzle with the caramel sauce.
8. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Preparation time: 30 minutes
Baking time: 60 minutes
Cooling time: 1 hour
Chilling time: 4 hours
Total time: 5 hours 30 minutes
Servings: 12 slices
Calories: Approx. 450 kcal per slice