1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup caramel sauce
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips, melted
Preheat oven to 350°F.
In the mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well until it is moist and crumbly.
Press the mixture into the bottom of the 9-inch spring form pan using your fingers or a flat-bottomed measuring cup.
Bake for 10 to 12 minutes or until golden brown. Allow to cool completely.
In a large mixing bowl beat the cream cheese and granulated sugar using an electric mixer until it's creamy and smooth. Add the eggs one at a time, mixing well after each addition.
Add the heavy cream and vanilla extract, mixing until combined.
Pour the cheesecake batter on top of the cooled crust and smooth out the top using a spatula.
Place the pan into a larger baking dish. Fill the dish hot water until it reaches half way up the sides of the springform pan. (This is called water bath and helps the cheesecake cook evenly without browning or cracking.)
Bake the cheesecake for 60 to 70 minutes, until the edges are set and the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour.
Once it's cooled, remove the cheesecake from the oven and water bath. Chill it in the refrigerator for at least 4 hours overnight.
Before serving, top the cheesecake with caramel sauce, chopped pecans, and melted chocolate chips.
Cut the necessary amount of slices and dig in!