Prepare the Caramel Pecan Topping:
In a small saucepan, melt the caramel squares with 2 tablespoons of heavy cream over low heat, stirring often until smooth and creamy.
Stir in the finely chopped pecans and let the mixture cool for 5 minutes.
Spoon the caramel-pecan mixture onto the tops of the chilled cheesecakes and allow it to set.
Make the Whipped Cream:
Chill a metal bowl and the whisk attachment in the freezer for 10 minutes.
In the chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tablespoon of caramel syrup until stiff peaks form.
Transfer the whipped cream into a piping bag fitted with a 1M icing tip and pipe swirls on top of the caramel topping.
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