Tom Saaristo Caramel Pecan Cheesecake

http://tomsaaristo.com

Caramel Pecan Cheesecake

Ingredients
Crust:
1 stick unsalted butter, melted
1 cup graham cracker crumbs
1/4 cup chopped pecans

Filling:
3 8 oz. packages cream cheese, softened
3 large eggs, lightly beaten
1 cup sugar
1 cup sour cream
2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups halved pecans
1/4 cup chopped pecans
1/4 cup chocolate chips

Topping:
1 cup packed dark brown sugar
1/2 stick unsalted butter
2 tablespoons whipping cream

Method
For crust:
Combine all ingredients in medium bowl until crumbs are moistened. Press mixture over bottom of lightly buttered 9-inch springform pan. Refrigerate to chill, about 1 hour. Heat oven to 375.

For filling: beat all ingredients in bowl of electric mixture until well blended. Pour over chilled crust.

Bake until edges are set and center is still loose, about 1 hour. Do not overbake, cake settles and firms during cooling. Cool completely on wire rack, cover lightly with plastic wrap and refrigerate overnight.

For topping:
Heat brown sugar, butter, and cream to boil in medium sauce pan over high heat. Cook, stirring often until sugar is dissolved. Remove from heat. Cool slightly; pour over top of chilled cake while still warm enough to pour. Arrange pecan halves around outer edge; sprinkle with remaining chopped nuts and chips. Remove collar from pan; place on serving platter.