Pecan Topped Cheesecake

Pecan Topped Cheesecake
or purchase a 'nice' cheese cake, make the topping

INGREDIENTS

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THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 & 3/4 c. whole or chopped pecans
pinch of kosher salt

DIRECTIONS( Read more... )

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

(You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
Release springform pan from cheesecake, plate it and spoon on the cooled pecan pie topping.
Serve

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