Butter Pecan Cheesecake
Makes 1 (10-inch) cake
2 ½ cups granulated sugar, divided1 ½ cups finely chopped toasted pecans⅔ cup maple syrup⅓ cup unsalted butter6 large eggs, divided1 ¼ teaspoons salt, divided1 tablespoon plus 1 teaspoon vanilla extract, divided1 ½ cups graham cracker crumbs½ cup unsalted butter, melted⅓ cup firmly packed light brown sugar3 (8-ounce) packages cream cheese, softened2 tablespoons all-purpose flour⅔ cup heavy whipping creamGarnish: toasted pecan halves, caramel sauce
1. In a medium heavy-bottomed saucepan, bring 1 cup granulated sugar, chopped pecans, maple syrup, butter, 2 eggs, and ¼ teaspoon salt to a boil over medium-low heat. Cook, stirring constantly, until thickened, 8 to 10 minutes. Remove from heat, and stir in 1 teaspoon vanilla. Let cool completely.
2. Preheat oven to 350°.
3. In a medium bowl,…
