Cheesecake isn’t necessarily easy to make, but this Pecan and Salt Caramael Cheesecake is worth the effort. I tried this recipe instead of my usual apple pie for Thanksgiving a couple years ago and it’s sweet and salty tango still dances in my mouth.

My advice, buy a good springform pan and follow the directions explicitly. Baking’s a science and they got it sooo right with this.
Via Chow.com:

A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. Game plan: Start with all the ingredients (except the heavy cream) at room temperature.

INGREDIENTS
For the crust:

* 1 1/4 cups graham cracker crumbs
* 4 tablespoons (1/2 stick) unsalted butter, melted
* 3 tablespoons granulated sugar

For the cheesecake:

* 2 pounds (4 8-ounce packages) cream cheese
* 1 cup granulated sugar
* 1 large egg yolk
* 3 whole large eggs
* 1 teaspoon vanilla extract

For the caramel:

* 1 cup granulated sugar
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup heavy cream
* 1 cup coarsely chopped pecans
* 1 large pinch sea salt

INSTRUCTIONS
For the crust:

1. Heat oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, butter, and sugar until thoroughly combined. Evenly press the mixture into the bottom of a 9-inch springform pan.

For the cheesecake:

1. In a medium bowl, beat the cream cheese and sugar until light, airy, and smooth. Add the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
2. Pour the mixture into the springform pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Remove the cheesecake from the oven and let cool completely.

For the caramel:

1. Stir together sugar and 1 tablespoon water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color, about 3 minutes. Immediately add butter and stir to incorporate. Remove from heat, add cream, and mix well. Set aside and let cool to room temperature.

Assembly:

1. Pour the caramel over the cheesecake, then scatter the pecan pieces and sea salt over the top.