Pecan Caramel Crunch Cheesecake

For the crust:

For the cheesecake filling:

For the pecan caramel crunch topping:

1. Prepare the crust:

Preheat your oven to 325°F (160°C).
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and brown sugar (if using). Stir until fully combined.
Press the mixture into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon to press it down evenly.
Bake for about 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

2. Prepare the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the granulated sugar and vanilla extract, and beat until combined.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and heavy cream, then pour the filling over the cooled crust in the springform pan.
Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set (it should only slightly jiggle when shaken).
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, transfer it to the fridge and chill for at least 4 hours or overnight for best results.

3. Make the pecan caramel crunch topping:

In a small saucepan, melt the butter over medium heat.
Add the brown sugar and stir until it’s fully dissolved.
Stir in the heavy cream and caramel sauce, and bring the mixture to a simmer. Let it cook for 2-3 minutes, stirring constantly until it thickens.
Remove from heat and stir in the pecan halves.
Allow the caramel-pecan mixture to cool slightly before drizzling it over the chilled cheesecake.