Caramel No-Bake Cheesecake

Instructions

1. 1

   Crush the graham cracker crumbs in a food processor until fine. Mix with the granulated sugar and melted butter until well combined. Press the mixture into the bottom of a 23cm springform pan.

   Tip: Use a pressing motion to ensure the crust is evenly distributed.

2. 2

   In a large mixing bowl, beat the creme cheese until smooth. Add the heavy cream and beat until combined.

   Tip: Use an electric mixer on medium speed for this step.

3. 3

   Add the large egg, vanilla extract, and salt to the mixing bowl. Beat until well combined.

   Tip: Make sure the mixture is smooth and creamy.

4. 4

   Pour the caramel sauce into the mixing bowl and beat until well combined.

   Tip: Use a spatula to scrape the sides of the bowl.

5. 5

   Pour the cheesecake filling into the prepared pan over the crust.

   Tip: Use a spatula to smooth the top of the cheesecake.

6. 6

   Refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: Let it come to room temperature before serving.

7. 7

   Just before serving, sprinkle the caramel-coated pecans over the top of the cheesecake.

   Tip: Use as much or as little as desired.

8. 8

   Dust the top of the cheesecake with confectioner's sugar.

   Tip: Use a small sifter or a fine-mesh sieve for this step.

9. 9

   Slice the cheesecake into 6 slices and serve.

   Tip: Use a serrated knife to get clean slices.