01 -
Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake 8-10 minutes until golden. Let cool.
02 -
Beat softened cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time on low speed until just combined. Stir in vanilla extract and 1/2 cup caramel sauce. Fold in chopped pecans gently.
03 -
Pour filling over cooled crust in springform pan. Bake 50-60 minutes until center is set but slightly jiggly. Turn off oven, leave cheesecake inside for 1 hour with door ajar to prevent cracking. Remove and cool to room temperature, then refrigerate 2-3 hours until chilled.
04 -
Toast pecan halves in a dry skillet over medium heat for 5-7 minutes until fragrant. Before serving, drizzle additional caramel sauce over cheesecake and evenly sprinkle toasted pecans on top.
05 -
Serve chilled slices enhanced with extra caramel drizzle, whipped cream, chopped pecans, or a sprig of fresh mint. Pair with coffee, tea, or vanilla ice cream for a balanced and elegant presentation.