We had Mom and Dad over for dinner last weekend so I asked Bob what he wanted for dessert. He debated between pecan pie and cheesecake, so I decided to combine them and make a caramel pecan cheesecake. 

  
I started with a basic cheesecake recipe. Because I can’t ever follow a recipe exactly, I tweaked it and crossed my fingers. The most difficult part of this was beating the cream cheese. I don’t have a paddle attachment for my mixer (nor do I have a stand mixer because I know I have no place to put it) so I used regular beaters; this made mixing the cream cheese very difficult, but once I started adding the eggs, it got much better. I also just used 4 eggs and added some vanilla extract to the mix before baking. 

  
The caramel is more straight forward. Caramel is caramel and most recipes don’t change very much. I did add some salt to this, because I thought it needed it, but for the most part, it’s a basic caramel sauce. 

  
Once both have completely cooled, I poured the sauce over the cheesecake. I was careful to not over top the cheesecake then added the pecans. 

  
Bob liked this cheesecake better than the other recipe I have. It does have a creamier consistency, but I still think it is a little heavy. I also prefer the camel sauce that has bourbon in it, but that is just me.