Caramel Chocolate Cheesecake with Praline Pecans Recipe | King Arthur Baking

Ingredients

• 6 tablespoons (85g) butter, softened
• 1/4 cup (28g) confectioners' sugar
• 1/8 teaspoon table salt
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 3 tablespoons (14g) Dutch-process cocoa
• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (53g) pecans, finely chopped
• 1 1/3 cups (227g) semisweet chocolate or bittersweet chocolate, finely chopped
• 3/4 cup (170g) heavy cream
• 1/4 cup (78g) dark corn syrup
• 1/2 cup (85g) caramel, cut from a block or 9 individually wrapped 1/2" caramels
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1/4 teaspoon table salt
• 19 ounces (539g) cream cheese, at room temperature
• 2 teaspoons King Arthur Pure Vanilla Extract
• 3 large eggs, at room temperature
• 1 cup (113g) pecan halves
• 2 tablespoons (28g) heavy cream
• 1/4 cup (53g) light brown sugar