Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese with 1 cup of sugar until smooth. Incorporate eggs one at a time, then stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust in the springform pan.
5. In a saucepan over medium heat, combine brown sugar, heavy cream, and 1/4 cup butter. Bring to a boil, then reduce heat and simmer until the caramel thickens, about 5 minutes.
6. Stir in 1 tsp of sea salt, then mix in the chopped pecans.
7. Pour the caramel pecan mixture over the cheesecake layer.
8. Bake in the preheated oven for 50 minutes. Turn off the oven, let the cheesecake sit in the oven with the door closed for an hour.
9. Chill in the refrigerator for at least 4 hours, or overnight.
10. Before serving, garnish with whole pecans and a sprinkle of sea salt.
Variations & Tips
If you’re catering to folks who might prefer a little less sweetness, you can reduce the amount of caramel topping, or for a nut-free option, omit the pecans from the recipe. Another lovely twist is adding a layer of sliced apples under the caramel topping for a caramel apple pecan pie cheesecake. Just remember to lightly sauté the apple slices in butter and a sprinkle of cinnamon before adding them to the cheesecake.
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