Butter Pecan Cheesecake

Whipped Cream
Ingredients
- 1 Pint heavy cream, well chilled
- 1 cup powdered sugar
- 1 teaspoon vanilla extract

Directions
1) Chill your mixing bowl and beater attachments in the refrigerator for 15-20 min
2) Once chilled, add the heavy cream to your mixing bowl and attach your chilled beater attachments
3) Use your mixer or hand-mixer to beat the heavy cream until frothy
3) Add the powdered sugar and vanilla gradually while beating
4) Whip until your mixture meets your preferred consistency

Salted Caramel Sauce
Ingredients
- 1 cup (200g) granulated sugar
- 6 tbsp (90g) unsalted butter, room temp and cut into cubes
- 1/2 cup (110ml) heavy cream, room temp
- 1/2 tsp vanilla extract
- 1 tsp fine sea salt

Directions
1) Very important to make sure your butter and heavy cream are at room temperature
2) Measure all of your ingredients in advance and set them aside.
3) In a medium saucepan, melt down the sugar over medium heat.
4) Whisk occasionally, as it will take about 5 minutes to see any changes in the sugar. As clumps start to form, whisk constantly until it’s completely melted down (this process takes about 15 minutes).
5) Once melted, it will be golden in color. Stop whisking and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn a rich amber color. This happens quickly so keep a close eye on it.
6) Remove the pot from the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds. If it doesn’t fully mix, that’s okay.
7) Quickly pour in the heavy cream while continuing to whisk until it’s smooth and fluid.
8) Lastly, whisk in the vanilla and sea salt.
9) Pour into a glass bowl or jar and allow it to cool for about 30 minutes. It will thicken as it cools