Pecan Topping:
In a saucepan, melt the butter and brown sugar together over medium heat. Stir in heavy cream and vanilla, then add the pecan halves. Simmer for a few minutes until thickened. Cool slightly and spoon over the chilled cheesecake for a stunning, glossy finish.
Final Touch:
Let the topping set before slicing. Serve chilled or slightly room temperature for best texture. This dessert keeps beautifully in the fridge and tastes even better the next day.
Pro Tip: Use a hot knife for clean slices and wipe between cuts for the perfect presentation!
