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Preheat oven to 350 degrees.
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With a food processor, mix graham cracker crumbs, pecans, melted butter, and vanilla extract together. Once the mixture has combined, press the pecan graham cracker crust into a pie plate (I used a 9" deep dish pie plate). Set aside.
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With a hand mixer or standing mixer, mix cream cheese and brown sugar together until well combined.
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Add in the eggs, one at a time; mixing well after each addition.
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Add in vanilla extract, Torani Caramel Sauce, flour, and sour cream, and beat until well combined.
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Pour the filling into the crust, smoothing it in an even layer.
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Bake for 28-32 minutes, or until the center is set.
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Allow the cheesecake to cool to room temperature then chill in the fridge until cold.
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Before serving, make the whipped cream. Whip heavy cream (with a hand mixer or standing mixer) until it begins to thicken. Add in powdered sugar and Torani Caramel Sauce, and mix until it forms stiff picks.
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Spread whipped cream over the top of the caramel cheese cake.
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Sprinkle with chopped pecans and drizzle each slice with Torani Caramel Sauce and Torani White Chocolate Sauce.
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Refrigerate leftovers.
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Enjoy!